Help your diet on with this low-carb meal
Here is a delicious carb-free, vegetarian butternut spaghetti with mushrooms and garlic recipe which serves four to six.
POLOKWANE – Low-carb diets are diet plans that restrict carbohydrate consumption for weight loss. Foods high in carbohydrates, such as bread and pasta, are restricted and replaced with protein-rich foods like meat and foods low in carbohydrates like green leafy vegetables.
Here is a delicious carb-free, vegetarian butternut spaghetti with mushrooms and garlic recipe which serves four to six.
Ingredients:
• 2 tablespoons coconut oil.
• 120 g (one small) onion, diced.
• 400 g button mushrooms, sliced.
• 4 tablespoons fresh parsley, chopped.
• 2 tablespoons fresh garlic, chopped.
• 600 g butternut spaghetti.
• 800 g (2 jars) peppadew, green pepper and garlic pasta sauce.
• 250 ml fresh cream.
• 5 tablespoons grated parmesan cheese.
Preparation:
In a saucepan heat the coconut oil and fry the onions. Add the mushrooms, garlic and parsley and fry on high heat until mushrooms are browned. Add the butternut spaghetti and peppadew, green pepper and garlic pasta sauce. Allow to cook for two minutes then add the cream and parmesan cheese. Serve immediately.
Tip:
Butternut spaghetti is best served al dente (the desired texture of cooked pasta, which should be soft but still slightly firm), so avoid overcooking. Or, replace the butternut spaghetti with baby marrow spaghetti for a lighter dish and a pop of colour.
