Today I have used a selection of fresh low carb seasonal vegetables in a cheese sauce. Very quick, easy and only 6 net carbs per portion.
Wow, we are having a rather wonderful summer here in the UK (for a change); the last place I want to be is the kitchen! But last night we had a storm and today it is a little cooler, so I have cooked up a recipe to share with you.
This recipe has fresh, easy cook, full of flavour vegetables and ham (optional) in a creamy cheese sauce. Perfect for serving with a low carb pasta or Courgette Zoodles.
The vegetables can be adjusted to your own taste or stock, but I would definitely recommend using a start base as celery as the flavour lifts the ingredients.
Fresh Vegetables in a Creamy Cheese Sauce
Low carb creamy cheese pasta sauce.
- 1 Tbsp Olive oil
- 1 Tbsp Butter Unsalted
- 2 Sticks Celery - quite finely diced
- 1 Small Aubergine - peeled and diced (Egg plant)
- 5 Medium Mushrooms- rough dice
- 2 Salad tomatoes - rough dice
- 50 Gm Cooked ham - chopped roughly Optional
- 1 Big handful Spinach
- 100 Ml Double cream
- 50 Gm Mozzarella - grated
- Salt and pepper
Heat olive oil and butter in a thick bottomed pan and add celery. Cook gently until softened for a few minutes.
Add the aubergine and mushrooms. Keep the ingredients moist during cooking by adding a little water as required.
Cook for 5 minutes.
Include the tomatoes and ham into the pan and continue cooking. Season with salt and pepper.
After 4 minutes add the handful of spinach and allow it to wilt for a minute.
Ideally there will be a very small amount of moisture in the pan which will be fine as you do not really want to lose the flavours from the vegetables but if you have been heavy handed with adding water you should drain.
Stir in the cream and cheese. Cook until cheese melts; this will only take about a minute.
Serve with low-carb pasta, Courgette Noodles or a fresh salad.
Nutrients per portion
Fat (g). 49
Net Carbs (g). 6
Protein (g) 19