Garlic Spinach & Mushroom Nashi Fettuccine Pasta

A low-carb, high-protein veg meal by Nashi Foods

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Approx meal size: 450g 

Ingredients 

• 1 pack Nashi Shirataki Konjac Fettuccine Pasta, rinsed 2–3 times 

• 1 tsp olive oil 

• 2 cloves garlic, finely chopped 

• 1 cup mushrooms, sliced 

• 2 cups baby spinach 

• ½ cup zucchini, thinly sliced 

• ½ cup broccoli florets 

• 100g firm tofu, cubed 

• 1 tbsp lemon juice 

• 1 tsp nutritional yeast (optional, for cheesy flavour) 

• Salt and Black pepper to taste 

Method 

Step 1: Heat the fettuccine 

Rinse the Shirataki fettuccine 2–3 times under cold water. Drain and heat in an open pan for 2–3 minutes. Set aside. 

Step 2: Cook the tofu 

Heat olive oil in a wide pan over medium heat. Add tofu cubes and cook for 2–3 minutes until lightly golden. 

Step 3: Add the veggies 

Add garlic, mushrooms, zucchini, and broccoli. Stir-fry for 2–3 minutes until tender but still crisp. Add spinach and cook until softened. 

Step 4: Combine with fettuccine 

Add the heated fettuccine to the pan with a pinch of salt and drizzle over lemon juice. Toss everything gently to combine and heat through. 

Step 5: Finish and season 

Season with black pepper. Remove from heat and serve immediately. 

Serving Tip 

A few fresh herbs like parsley or basil also lift the flavours. 

Estimated Nutrition Value 

• Energy - 280 kcal 

• Carbohydrate - 8g 

• Unsaturated Fat - 6g 

• Saturated Fat - 2g 

• Fibre - 10g 

• Protein – 22g