Prep time: 5 minutes | Cook time: 10 minutes | Serves: 4Ingredients:1 tbsp butter1 cup chopped green bell peppers1 cup green beans, chopped2 cups coconut cream2 tbsp xanthan gum16 oz pre-cooked shirataki spaghetti1 cup grated Parmigiano Reggiano cheese1 (15 oz) can tuna in water, drained and flakedSalt and black pepper to tasteInstructions
- Set the IP in Sauté mode and adjust to Medium heat.
- Melt the butter in the pot and sauté the bell peppers and green beans until softened, 5 minutes. Mix in the coconut cream, xanthan gum, and allow thickening for 2 to 3 minutes.
- Stir in the shirataki spaghetti, half of the cheese, tuna, slat, and black pepper. Cook until warmed, 2 minutes.
- Dish the food, top with the remaining cheese, and serve warm.
Nutrition Facts per ServingCalories 418 | Fats 31.17g | Carbs 13.97g | Net Carbs 9.57g | Protein 22.08g