Keto Tagliatelle With Pea Sauce & Ham
Discover a vibrant and satisfying meal with our zucchini tagliatelle in a creamy pea and mushroom sauce. This dish is high in protein from bacon and peas, supporting muscle health, and rich in gut-friendly fiber from the vegetables. As a gluten-free and dairy-free option, it's a wonderfully nutritious alternative to traditional pasta.
Avg. Recipe Cost (US)
$14.65
Avg. Recipe Cost (UK)
£7.70
Nutritional Information (approx)
- Calories: 270 kcal
- Protein: 15 g
- Fats: 10 g
- Carbs: 30 g
- Fibre: 5 g
Tags
Gluten Free High Protein Dairy Free Low Carb Dinner
Ingredients
- zucchinis - 3
- onion - 1 (chopped)
- chestnut mushrooms - 5 cups (400g) (sliced)
- coconut oil - 1 tsp.
- garden peas (frozen) - 3 cups (450g)
- vegetable stock tablet - 1
- hot water - ⅔ cup (150ml)
- bacon - 5 oz. (140g) (cut into pieces)
- soy cooking cream - ½ cup (120ml)
Preparation Instructions
- 1. Wash and spiralize the zucchinis, then set aside.
- 2. Heat the oil in a frying pan and fry the chopped 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 a boil and cook the garden peas for 4 minutes until done.
- 3. Heat another dry frying pan and fry the bacon for 5 minutes, increase the heat and add the sliced mushrooms, cook for another 5 minutes.
- 4. 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 minutes.
- 5. To serve, divide the zucchini between plates and top with the ham and mushrooms.