Cheesy Mushroom Pesto ‘Leek Pasta’

  • Preparation time: 10-15 minutes
  • Cooking time: 15-20 minutes
  • Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
MCT 20g
LCT 13.5g
Protein 13.1g
Carbohydrate 11.2g
Energy (calories) 399kcal
Ingredients Quantity
Leeks  100g
MCT oil 5g
Onions, chopped 20g
Green peppers, sliced 20g
Mushrooms, sliced 60g
betaquik®  75g
Skimmed milk powder 8g
Cream cheese, low fat e.g. Philadelphia light 28g
Green pesto, reduced fat e.g. Tesco 28g
Parmesan, fresh, finely grated 12g



  1. Slice leeks down the centre (to resemble tagliatelle pasta strips/ribbons) and boil for approximately 5 minutes until softened. Drain and put to one side.
  2. Heat MCT oil over a medium heat in a frying pan and fry onions until softened.
  3. Add sliced peppers and mushrooms and fry for a further 2-3 minutes and set aside.
  4. In another saucepan gently heat betaquik® and simmer.
  5. Mix skimmed milk powder with a small amount of water to make a paste and add to the betaquik® whilst stirring continuously.
  6. Add cream cheese and pesto. Stir until thickened.
  7. Stir vegetables, leeks and 3/4 of parmesan into the creamy pesto sauce.
  8. Top with remainder of grated parmesan and serve.

To download the Cheesy Mushroom Pesto ‘Leek Pasta’ recipe card click here

betaquik® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Recipe Demonstration

Always check with your dietitian what is suitable for you.