Asian Style Lizza Pasta
- Ingredients for 2 portions
- For the pasta
- 175 g Lizza Low Carb Pasta
- For the peanut sauce
- 1 red onion
- 2 baby pak choi
- 1 stick of lemongrass
- 2 tbsp peanut oil
- 2 tbsp peanut butter
- 180 ml cashew milk
- ½ teaspoon chilli
- 2 tsp fresh chives
- handful of peanuts
- pepper
- pinch of freshly ground black pepper
Preparation:
- For the peanut sauce, mix the peanut butter, milk, chilli and pepper in a saucepan and simmer over low heat until the ingredients liquify and a creamy sauce is formed.
- Chop the lemongrass into large pieces and mash it lightly with the back of a knife.
- Cut the paprika into pieces and fry them with the lemongrass and 1 tbsp peanut oil.
- Remove the lemongrass after frying (it’s only there to give off the aroma).
- Quarter the pak choi, remove the stalk and wash.
- Then fry the individual leaves in 1 tbsp peanut oil over low heat until it’s moderately firm to the bite.
- Prepare the Lizza Pasta according to the instructions on the label.
Serve the pasta with vegetables and sauce, garnish with peanuts and fresh chives.
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