Konjac Fettuccine with Peppers

Ingredients

• 700 g Konjac fettuccine (Drained and rinsed under running water; the quantity is based on the reference to 700 g of pasta in the video.)
• 2 Red bell peppers (Cored and seeded, then chopped; estimated edible weight.)
• 0.5 Onion (Chopped; estimated edible weight.)
• 20 g Cashews (Soaked in hot water and then drained.)
• 110 g High-protein ricotta (The video specifies ricotta with a high protein content.)
• Salt (To taste.)
• Black pepper (To taste.)
• Water (A splash of water for stewing the vegetables and hot water for soaking the cashews; quantity not specified.)

Steps

1. 1

   Soak the cashews in hot water until softened, then drain them well. Prepare the vegetables as well: remove the stems and seeds from the peppers and cut them into pieces; slice or chop the half onion.

2. 2

   Place the peppers and onion in a pan with a small splash of water. Cover with a lid and stew for about 10 minutes, stirring occasionally, until the vegetables are tender.

3. 3

   Transfer the stewed vegetables to a blender. Add the soaked cashews, high-protein ricotta, salt, and pepper.

4. 4

   Blend until smooth and very thick. Do not add too much water: the cream should remain thick so that it coats the fettuccine instead of sliding off.

5. 5

   Drain and rinse the konjac fettuccine under running water for about 1 minute to remove the odor and preserving liquid.

6. 6

   Heat a nonstick pan thoroughly. Add the fettuccine without oil or any other liquid and dry-fry for 2-3 minutes, until the excess water has evaporated.

7. 7

   Add the pepper cream to the pan with the fettuccine. Increase the heat and toss everything together until the sauce is evenly distributed and the dish is hot.

8. 8

   Serve the large pan of fettuccine immediately, adjusting the salt and pepper to taste if needed.

Notes

The recipe states approximately 380 kcal and 21 g of protein for the entire pan; the actual nutritional values depend on the brand of konjac pasta and high-protein ricotta. No oil is needed: the vegetables are stewed with water and the pasta is dried in the pan without oil.

Nutrition per serving

• main course
• vegetarian
• gluten-free
• low-calorie
• high-volume
• konjac
• filling
• quick