British Adventures in Low-Carb Cooking

Chorizo, Aubergine & Sundried Tomato ‘Pasta’

September 18, 2019

Chorizo, Aubergine & Sundried Tomato ‘Pasta’

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This is one of my ABSOLUTE FAVOURITE pasta recipes, so I’ve been very excited to keto-fy it. The strong flavours of the spicy chorizo and sundried tomatoes, make this a great way for shirataki noodle sceptics to give them a try, as you really can’t taste them! The aubergine is great for adding additional bulk and ‘bite’ to the dish.

 

Chorizo, Aubergine and Sundried Tomato 'Pasta'

September 18, 2019
: 1
: 5 min
: 10 min
: 15 min
: Easy

13 g carbs, 19 g protein /serving

By:

Ingredients
  • 70 g Chorizo, diced
  • 100 g Aubergine, diced
  • 170 g Shirataki Noodles
  • 10 g (Dry) Sundried Tomatoes, diced
  • 10 g Pitted Olives, halved
  • 2 tbsp Tomato Puree
  • 1 tbsp Olive Oil
  • 1 clove Garlic, minced
  • 0.5 tsp Chilli flakes
  • 10 g Parmesan, grated (to serve)
Directions
  • Step 1 Prepare the noodles as per packet instructions (usually drain, rinse, boil for 2 mins, drain and rinse again) and set aside.
  • Step 2 In a saucepan, heat the olive oil and cook the chorizo over medium heat until just browning. Add the garlic, aubergine, sundried tomatoes, chilli and olives, and cook for a further 2-3 minutes until the aubergine is soft.
  • Step 3 Add the tomato paste with approximately 2-3 tbsp water and bring to simmering point to make into a thick sauce.
  • Step 4 Add the noodles, stirring well to coat thoroughly.
  • Step 5 Serve immediately, topped with the parmesan.

 


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