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 |
Method
- 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.
- Heat MCT oil over a medium heat in a frying pan and fry onions until softened.
- Add sliced peppers and mushrooms and fry for a further 2-3 minutes and set aside.
- In another saucepan gently heat betaquik® and simmer.
- Mix skimmed milk powder with a small amount of water to make a paste and add to the betaquik® whilst stirring continuously.
- Add cream cheese and pesto. Stir until thickened.
- Stir vegetables, leeks and 3/4 of parmesan into the creamy pesto sauce.
- 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.