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Mushroom ragu

Special Diets

Gluten free
Mushroom ragu
A rich mushroom ragu which goes excellently with wholegrain pasta or spiralised veg.
Serves
2
Prep
15 minutes
Cook
15 minutes

Nutritional Information:

Each 358g serving contains (excludes serving suggestion)
KCal
179
Carbs
11.5g
Fibre
8.2g
Protein
11.0g
Fat
8.1g
(Low)
Saturates
1.5g
(Low)
Sugars
8.7g
(Low)
Salt
0.13g
(Low)
Fruit/Veg Portion
4
Ingredients

Ingredients

  • 1 tsp rapeseed oil
  • 1 leek, finely sliced
  • 250g mixed mushrooms
  • 2 cloves garlic, very thinly sliced
  • pinch chilli flakes
  • 1 heaped tsp dried oregano
  • 2 tsp pumpkin seeds, toasted
  • 2 tsp sunflower seeds, toasted
  • 1 courgette, spiralised
  • 1 large carrot, spiralised
  • 2 tbsp 0% fat yogurt
  • good grind black pepper
  • 5g Parmesan cheese shavings
  • sprigs fresh basil, to garnish
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Method

Method

Recipe tips
  • Other spiralised vegetables work well with this dish, such as butternut squash or beetroot.
  • For a vegetarian alternative to Parmesan, swap it out with vegetarian-style hard cheese.
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