KETO TAGLIATELLE WITHPEA SAUSE AND HAM

Serves: 4

Prep: 10 mins

Cook: 25 mins

WHAT YOU NEED:

• 3 zucchinis

• 1 onion, chopped

• 14 oz. (400g) chestnut mushrooms, sliced

• 1 tsp. coconut oil

• 15.8 oz. (450g) of garden peas, frozen

• 1 vegetable stock tablet

• 2/3 cup (150ml) of hot water

• 5 oz. (140g) of bacon, cut into pieces

• ½ cup (125ml) of soy cooking cream

WHAT YOU NEED TO DO:

Wash and spiralize the zucchinis, then set aside.

Meanwhile, chop the onion and cut the mushrooms into slices. Heat the oil in a frying pan and fry the onion for 2 minutes.

Then add the garden peas and cook for another 2 minutes. Crumble in the bouillon tablet and add the hot water. Bring to the boil and cook the garden peas for 4 minutes until done.

Heat another dry frying pan and fry the bacon for 5 mins, increase the heat and add the mushrooms, cook for another 5 mins.

Take the garden peas from the heat and stir in the cream. Puree with the hand blender into a smooth sauce, then return to the pan. Season with pepper and salt. Add the zucchini to the sauce and heat up for 2-3 mins.

To serve, divide the zucchini between plates and top with the ham and mushrooms.

NOTE:

- replace zucchini with whole-wheat pasta if not on a low-carb diet

Nutrition per serving:

212 kcals 13g Fats

18g Carbs 17g Protein