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

To the pasta


  1. 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.
  2. Chop the lemongrass into large pieces and mash it lightly with the back of a knife.
  3. Cut the paprika into pieces and fry them with the lemongrass and 1 tbsp peanut oil.
  4. Remove the lemongrass after frying (it’s only there to give off the aroma).
  5. Quarter the pak choi, remove the stalk and wash.
  6. Then fry the individual leaves in 1 tbsp peanut oil over low heat until it’s moderately firm to the bite.
  7. Prepare the Lizza Pasta according to the instructions on the label.
    Serve the pasta with vegetables and sauce, garnish with peanuts and fresh chives.
Ingredients for keto Asian Style Lizza Pasta