Keto Vegetable Dinner Blend Recipe

About this recipe

A satisfying keto-friendly dinner featuring a medley of sautéed vegetables and creamy cheese sauce, perfect for solution seekers looking for a low-carb meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 500G Natoora Dunkirk Sandy Carrots
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• - Cathedral City Mature Cheddar Cheese
• 375G Shirataki Noodles, 375G
• 450G Natoora Echalion Shallots
• 220 Ml The Coconut Collab Plant-Based Double Cream

Instructions

1. 1. Cook 200 g keto-friendly pasta according to package directions. Drain thoroughly and set aside.
2. 2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. 3. Add 1/2 cup diced carrot, 1/2 cup diced celery, 1/2 cup diced green pepper, and 1/4 cup diced onion to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 5-7 minutes.
4. 4. Remove the skillet from heat and add the cooked pasta to the vegetables.
5. 5. Stir in 1/4 cup heavy cream and 1/4 cup shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy.
6. 6. Add 1 tbsp diced pimento and gently mix to combine. If necessary, return the skillet to very low heat and stir until the mixture reaches serving temperature.
7. 7. Serve warm and enjoy your keto-friendly vegetable dinner.