Beef Vegetable Fettucine

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Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 10 min | Cook time – 10 min | Total time – 20 min

1 large or 2 small servings



  • 1/2 cup carrot

  • 3/4 cup zucchini

  • 3/4 broccoli stalks (imperfections trimmed)


  • Olive oil cooking spray

  • 6 oz sliced sirloin or stir-fry beef (170 g)


  • Olive oil cooking spray

  • 1/4 cup onion (finely diced)

  • 1/4 cup coconut milk

  • 1/4 cup yogurt

  • 1 Tb miso paste

  • 1 pinch nutmeg

  • 1 pinch pepper

  • 2 Tb water or vegetable broth


Peel the outside layer of the carrots and discard. Now use the peeler and peel the carrots, zucchini and broccoli into strips and then set aside. This is the “fettuccine.” With the zucchini, peel down until you reach the seeded soft center and then either mash up and add to the sauce or discard. Saute beef. Remove from pan and set aside. Preheat a small pot on medium heat and lightly cot with spray. Add the onion and saute. Mix in coconut milk, yogurt, miso, nutmeg and pepper, bring to a simmer and stir until miso is completely dissolved. Remove from heat. Clean pan if necessary, preheat and re-spray. Add the carrot and broccoli “fettuccine” to the pan and saute for 3 minutes. Add 2 tablespoons of broth or water and then add the zucchini and cook for 2 minutes more. Add the sauce and toss until warm. Transfer the “fettuccine” to the center of the plate, and top with the sauteed beef.


Sweet potato, yam and butternut squash are additional vegetables you can use to make the “fettuccine”. For great meat substitutions, use sauteed chicken breast or garlic sauteed prawns.


Calories – 583.3/291.6 | Fat (g) – 22.6/11.3 | Carbohydrates (g) – 64.4/32.2| Protein (g) – 64.4/32.2

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