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Cheesy Mushroom Pesto 'Leek Pasta'

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  • RECIPE MAKES: 1 portion
  • PREP TIME: 10-15 minutes
  • COOK TIME: 15-20 minutes

This ketogenic diet recipe provides approximately:

Total Fat
399 kcal

Step 1

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.

Step 2

Heat MCT oil over a medium heat in a frying pan and fry onions until softened.

Step 3

Add sliced peppers and mushrooms and fry for a further 2-3 minutes and set aside.

Step 4

In another saucepan gently heat K.Quik and simmer.

Step 5

Mix skimmed milk powder with a small amount of water to make a paste and add to the K.Quik whilst stirring continuously.

Step 6

Add cream cheese and pesto. Stir until thickened.

Step 7

Stir vegetables, leeks and 3/4 of parmesan into the creamy pesto sauce.

Step 8

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