British Adventures in Low-Carb Cooking

Capricciosa ‘Pasta’

November 1, 2019

Capricciosa ‘Pasta’

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Words cannot describe just how much I love this pasta dish, and I think it may actually have surpassed my Chorizo, Aubergine and Tomato recipe as my new favourite! I liked it so much, and it’s SO easy to prepare that I had it twice this week!

Shirataki noodles are stirred into a rich cream cheese, parmesan and tomato sauce, along with olives, artichokes, mushrooms and a healthy blob of garlic. I made this one without ham, but it can easily be included. I also contemplated adding some torn mozarella, but left it out because of my remaining protein allowance. Next time I’ll be making sure to allow for it!

Capricciosa Pasta

November 1, 2019
: 1
: Easy

6 g carbs, 9 g protein /serving

By:

Ingredients
  • 170 g Shirataki Noodles
  • 75 g Mushrooms, quartered
  • 60 g Chargrilled Artichokes, quartered
  • 40 g Cream Cheese
  • 30 g Black Olives
  • 2 tbsp Double Cream
  • 1 tbsp Tomato Puree
  • 1 tbsp Olive Oil
  • 1 clove Galic, crushed
Directions
  • Step 1 Prepare the noodles as per instructions (usually drain, rinse, boil for 2m, drain, rince) and set aside.
  • Step 2 In the same saucepan, heat the olive oil and fry the garlic, mushrooms, artichokes and olives over a medium heat until the mushrooms are just cooked. Transfer to a dish and set aside.
  • Step 3 Stir the cream cheese, double cream, tomato puree and half of the parmesdan together over a low heat until fully combined, adding salt and pepper to taste.
  • Step 4 Whilst still on low heat, mix in the noodles and vegetables, stirring until fully coated.
  • Step 5 Serve immediately with the remainder of parmesan on top.

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