Cook pasta in boiling water for 7-10 minutes.
While pasta is cooking add all asparagus ingredients and sauté for 2-3 minutes. Set aside. Add all ingredients for mushroom sauce to food processor, blend until creamy and smooth. When pasta is cooked, combine mushroom sauce and diced asparagus. Serve immediately.
| Energy |
2441kj
|
Carbohydrate |
17.3g
|
|
| Protein |
49.3g
|
Sugars |
5.0g
|
|
| Total Fat |
30.3g
|
Dietary Fibre |
21.2g
|
|
| Saturated Fat |
4.9g
|
Sodium |
345mg
|
INGREDIENTS:
Asparagus
- 12 Stalks of asparagus
- 2tsp olive oil
- 2 cloves garlic, minced
- Pinch salt
Mushroom sauce
- 4 cups white button mushrooms
- 3/4 cup raw cashews
- ½ cup water
- 4 cloves garlic, minced
- 2 shallots, diced
- 1 ½ tsp dried rosemary
- 1 tbsp. olive oil
- Tsp. salt
- 1 packet of Herman Brot Lower Carb Pasta
