This ketogenic diet recipe provides approximately:
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 K.Quik and simmer.
Mix skimmed milk powder with a small amount of water to make a paste and add to the K.Quik 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.
K.Quik 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.
Always check with your dietitian what is suitable for you.
- 100g Leeks
- 5g MCT oil
- 20g Onions, chopped
- 20g Green peppers, sliced
- 60g Mushrooms, sliced
- 75g K.Quik
- 8g Skimmed milk powder
- 28g Cream cheese, low fat e.g. Philadelphia light
- 28g Green pesto, reduced fat e.g. Tesco
- 12g Parmesan, fresh, finely grated
