Garlic Spinach & Mushroom Nashi Fettuccine Pasta
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A low-carb, high-protein veg meal by Nashi Foods
Prep Time: 5 minutes
Cook Time: 10 minutes
Approx meal size: 450g
Ingredients
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1 pack Nashi Shirataki Konjac Fettuccine Pasta, rinsed 2–3 times
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1 tsp olive oil
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2 cloves garlic, finely chopped
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1 cup mushrooms, sliced
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2 cups baby spinach
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½ cup zucchini, thinly sliced
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½ cup broccoli florets
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100g firm tofu, cubed
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1 tbsp lemon juice
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1 tsp nutritional yeast (optional, for cheesy flavour)
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Salt and Black pepper to taste
Method
Step 1: Heat the fettuccine
Rinse the Shirataki fettuccine 2–3 times under cold water. Drain and heat in an open pan for 2–3 minutes. Set aside.
Step 2: Cook the tofu
Heat olive oil in a wide pan over medium heat. Add tofu cubes and cook for 2–3 minutes until lightly golden.
Step 3: Add the veggies
Add garlic, mushrooms, zucchini, and broccoli. Stir-fry for 2–3 minutes until tender but still crisp. Add spinach and cook until softened.
Step 4: Combine with fettuccine
Add the heated fettuccine to the pan with a pinch of salt and drizzle over lemon juice. Toss everything gently to combine and heat through.
Step 5: Finish and season
Season with black pepper. Remove from heat and serve immediately.
Serving Tip
A few fresh herbs like parsley or basil also lift the flavours.
Estimated Nutrition Value
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Energy - 280 kcal
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Carbohydrate - 8g
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Unsaturated Fat - 6g
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Saturated Fat - 2g
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Fibre - 10g
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Protein – 22g
