Konjac Fettuccine with Mushrooms

Time

30 min

SErves

2

Calories

569 kcal

Carbs

10g

Protein

7g

Fat

53g

Ingredients

For the fettuccine

  • 2 packets of konjac noodle fettuccine (approx. 500 g)
  • 200 g mushrooms (e.g. shiitake, button mushrooms, king oyster mushrooms) – cut into slices
  • 1 mild red chilli, deseeded and finely chopped
  • 1 tbsp peanut oil, heat resistant or coconut oil
  • 1 tbsp tamari (soy sauce)
  • 1 tbsp water
  • 3 tbsp walnuts

For the herb pesto

  • 20g celery green – chop roughly
  • 40g parsley – roughly chop
  • 1 sprig of rosemary—pluck off the needles
  • 2 garlic cloves – roughly chop
  • 80 g olive oil, heat resistant
  • 1 tbsp lemon juice, freshly squeezed
  • 3 tbsp yeast flakes
  • Crystal salt and pepper from the mill

Instructions

These fettuccine made from konjac noodles are very quick and easy to prepare. The combination of mushrooms and pesto gives this dish a savory flavor.

Step 1

Rinse the fettuccine thoroughly over a sieve to remove the characteristic root odour.

Step 2

Boil a pot of water, add salt and cook the fettuccine in it for about 2 minutes. Remove the pot from the stove and let the noodles soak in the water.

Step 3

For the pesto, put all the ingredients in a tall container and puree briefly (!) so that the herbs do not become bitter. Then season with salt and pepper.

Step 4

Heat the peanut oil in the pan and sear the mushrooms for approx. 3 minutes.

Add the chopped chillies and sauté briefly.

Season the mushrooms with salt and pepper, deglaze with tamari and water.

Cook for 1 minute.

Step 5

Drain the fettuccine in a sieve and squeeze out the liquid.

Then add to the mushrooms in the pan, mix everything well, carefully fold in the pesto and heat briefly.

Season with salt and pepper.

Step 6

Arrange on two plates and serve sprinkled with the walnuts.

Updated on: 10 Jun, 2025
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