Method
Step 1
Heat the oil in a frying pan over a medium heat.
Step 2
Add the pepper, garlic, mushrooms and jackfruit and fry for 5 minutes or until soft.
Step 3
In a separate pan, add the ProZero, Violife and paprika and cook over a medium heat until the Violife has melted and a sauce is formed.
Step 4
Add the cooked pasta to the vegetables and stir through.
Step 5
Add the sauce to the pan with the vegetables and pasta in, stir through, and simmer on a low heat for 5 minutes.
Step 6
Season to taste and garnish with mixed herbs.
Add chili flakes if you want some heat.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Ingredients
- 1 tbsp Oil
- ½ Red pepper, deseeded and sliced
- 1 Garlic clove, peeled and crushed
- 6 Large mushrooms, sliced
- 400g tinned Jackfruit, drained, rinsed, cored and shredded
- 100ml ProZero
- 150g Violife mozzarella flavour grated
- 2-3 tbsp Paprika
- 300g Low protein spaghetti/tagliatelle, cooked according to packet instructions
- Salt and Pepper to taste
- Mixed herbs to garnish (optional)
Table
