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Konjac fettuccine in spinach and mushroom sauce

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Ingredients for 1 servings:

  • 200 g konjac noodles (fettucine)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 2 tsp rapeseed oil
  • 100 g mushrooms
  • 60 g cooked ham
  • 150 g spinach
  • 200 ml vegetable stock
  • 2 spring onions
  • 100 ml reduced-fat cream
  • 1 nutmeg
  • 4 sprigs of thyme
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the mushrooms and cut into strips. Peel and finely dice the onion and garlic. Finely slice the spring onions. Dice the ham. Heat the oil in a pan and sauté the onion and garlic. Then add the ham and mushrooms. Stir-fry for 5 minutes. Add the spinach and wait until it has wilted. Deglaze the vegetables with stock and simmer for another 3-4 minutes. Season with salt, pepper, thyme, and grated nutmeg. Add the spring onions. Prepare the pasta according to the package instructions and heat it in the sauce with the cream for 3-5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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