Low-carb dinners: lamb, mushroom and spinach noodles

I’ve been experimenting with konjac noodles again. I discovered the organic SlimPasta ones are gluten-free (Dr Google also tells me that excessive consumption can have a laxative effect, but I’m pretending I didn’t see that). I introduced Husband the delights of 9.5 calories per 100g noodles and he pronounced them weird but not too bad.

When I heated up the leftovers of this dish at work on Friday I drew a crowd, all eager to discover the source of the fabulous smell filling the office.

If you’d prefer pasta to konjac, this sauce would be great with fettucine.

Recipe: Lamb, mushroom & spinach pasta

Olive oil
400g lamb loins, diced into 5mm thick chunks
1 onion, finely chopped
1 garlic clove, finely chopped
100g Swiss brown mushrooms, sliced
1 bag of baby spinach leaves
1/2 cup cream
1/2 cup white wine
1tsp chilli
2 tsps soy sauce
400g of SlimPasta or 250g of pasta of choice

Method: Heat olive oil in a heavy based pan and sauté lamb until just brown. Remove from pan. Add a little more oil and sauté onion and garlic gently until soft. Add mushrooms and sauté 2 minutes. Add spinach and sauté until just beginning to wilt. Mix together white wine, cream, chilli and soy. Add to pan. Bring to a gentle simmer. Serve tossed through pasta prepared according to packet directions.

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