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



Ingredients:

  • 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

Method:

  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

NOTE:

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

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© 2019 by Jade Mottley.