Tagliatelle with Pea Sauce and Ham

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 25 mins

Nutrition per serving:

212 kcals 13g Fats

18g Carbs 17g Protein

  • Gluten Free

  • Dairy Free

  • Low Carb


  • 3 courgettes

  • 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


  1. Wash and spiralize the courgettes, then set aside

  2. Meanwhile, chop the onion and cut the mushrooms into slices

  3. Heat the oil in a frying pan and fry the onion for 2 minutes

  4. Then add the garden peas and cook for another 2 minutes

  5. Crumble in the bouillon tablet and add the hot water

  6. Bring to the boil and cook the garden peas for 4 minutes until done

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

  8. Take the garden peas from the heat and stir in the cream

  9. Puree with the hand blender into a smooth sauce, then return to the pan

  10. Season with pepper and salt

  11. Add the courgette to the sauce and heat up for 2-3 mins

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


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

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© 2019 by Jade Mottley.