Servings: 2 · Prep Time: 8 mins · Cooking Time: 10 mins
Total Time: 18 mins
Dinner | Lunch | Keto | Fibre
Such Italian theatre, yet easy to master. This delicious dish is not made of traditional high carbohydrate spaghetti, but with no carb konjac spaghetti, which is full of beneficial fibre.
- Konjac Spaghetti (400g)
- Chestnut Mushrooms (200g)
- Double Cream (100ml)
- Parmasen Cheese (30g)
- Mascarpone (1 tbsp)
- Cracked Pepper (to taste)
- Salt (pinch)
- Olive Oil (2 tbsp)
- Spinach (handful)
- Garlic (2 cloves)
Finely chop the shallot, slice the mushrooms and grate the garlic.
Heat oil in a large frying pan and saut� the shallot over a medium heat until the shallot is soft.
Add the mushrooms to the pan and cook until they release their juices, then add the garlic and cook for 1 to 2 minutes. Season with salt and pepper.
Slowly pour in the cream and add the mascarpone to the pan, stirring in well. Add 1 tablespoon of hot water to the sauce and let it come together until it becomes silky and glossy looking. Stir in the cheese and as soon as the cheese is melted lower the heat.
Now add in the spinach and wilt it down in the sauce, by stirring continuously.
Drain the noodles/spaghetti and gently heat in a non-stick frying pan for 2 to 3 minutes to remove some of the moisture. Then add the noodles to the sauce and stir through on a low heat.
Serve with parmesan cheese and cracked pepper (if the sauce gets too thick, just add a teaspoon of hot water at a time whilst stirring).