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Slimming World Vegetarian & Vegan Syn Free Quick Parnsip, Ginger & Lemon Spaghetti for One
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5 from 1 vote

Ginger Lemon & Parsnip Spaghetti Recipe

A quick and delicious Slimming parsnip, ginger and lemon spaghetti. Also vegan and vegetarian.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian
Keyword: ginger, lemon, parsnip, pasta, spaghetti
Servings: 1 person
Calories: 385kcal
Author: Vikkie Lee

Equipment

Ingredients

  • Frylight
  • 80 g spaghetti dried
  • ½ parsnip peeled and finely grated
  • 1 chilli snipped with scissors
  • 1 tablespoon coriander leaf dried
  • Twist lemon juice
  • 2 cm ginger peeled and grated
  • ½ tablespoon soy sauce
  • 4 tablespoon water from pasta water
Metric - US Customary

Instructions

  • Firstly, start cooking your pasta in a pan of boiling water.
  • Meanwhile, fry the onion and parsnip in frylight on low heat until browned, then add all the other ingredients and simmer on lowest heat for 5 minutes. Note you may need to top the water up a little.
  • Once the pasta has cooked, drain and stir in to the pasta sauce you’ve created and serve with a wedge of lemon.

Nutrition

Calories: 385kcal | Carbohydrates: 79g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 526mg | Potassium: 694mg | Fiber: 7g | Sugar: 9g | Vitamin A: 535IU | Vitamin C: 88mg | Calcium: 67mg | Iron: 2.9mg