One Pan Swedish Meatballs
Taking a time-consuming dish like swedish meatballs, and cutting the cooking time in half is a great way to maintain healthy habits on a weeknight. Buying quality prepackaged and seasoned swedish meatballs and no-cook shirataki noodles means this can be a dinner served up in 30 minutes.
1 pkg Liviva Shirataki Fettuccine
1 pkg pre cooked swedish meatballs
1 tbsp butter
1 tbsp olive oil
3 tbsp arrowroot powder
4 cloves garlic
2 cups beef broth
1/2 cup cashew cream (or full fat coconut milk)
¼ fresh parsley
- Prepare pasta according to package directions. Set aside.
- In a large skillet, over medium heat melt a tbsp each of butter and olive oil. Cover and warm the meatballs for about 15 minutes or until cooked through. Remove the meatballs from the pan.
- Scrape the remaining charred bits off the bottom of the pan and slowly sprinkle arrowroot powder on top. Stir until you’ve created a paste.
- Mince the garlic, add to the pan and saute until fragrant.
- Pour in the beef broth and simmer (approx 10 minutes), until the liquid has reduced to a gravy.
- Add the meatballs, coat them in sauce and stir in the cashew cream and shirataki noodles. Stir until fully combined and the noodles are warm. Remove from heat.
- Top with freshly chopped parsley, salt and pepper to taste and serve hot.
- If you’d like to serve for 4 and prefer more noodles than meatballs, I’d recommend adding an extra package of shirataki fettuccine.
- Leftovers will keep for up to 4 days in the fridge.
- To save on cooking time, you can defrost the meatballs in advance.
- Homemade cashew cream is the best option for this recipe (see the simple cashew alfredo recipe for the how-to) but canned full fat coconut milk works just as well!
Simple Cashew Alfredo
This is the easiest and most versatile sauce. Not to mention delicious. Make a big batch and use it in salad dressings, to top a side of rice, as a dip for veggies, the possibilities are endless.
1 pkg Liviva Edamame Fettuccine
1 ½ cups raw cashews, soaked
1 ½ cups water
4 cloves garlic
1 tsp italian seasoning
- Soak cashews in boiling water for 15-30 minutes.
- Prepare pasta according to package directions.
- Drain and rinse the cashews, add to a blender with fresh water, garlic and italian seasoning. Blitz on high until creamy and smooth.
- Serve the cream sauce on top of pasta, adding any additional ingredient you like.
- I like to add chicken, wilted kale or broccoli to this recipe as well.
- You will probably have extra sauce leftover. Everything will keep in the fridge for up to four days.
- You can use the cashew cream sauce in a thousand different ways. It’s as versatile as it is delicious. Omit the garlic and herbs and it can be used in a sweeter dish as well.