Stuffed Pork Roast



  • 1 package of Explore Cuisine spaghetti
  • 12 ounces of julienned bell peppers
  • 12 ounces of pre-cooked shrimp (70-90 size)
  • 900 ml of chicken broth
  • 1 Thai red chilli pepper diced.
  • 1 cup of fresh spinach
  • Jalapeno slices for garnish


Yield: 4 servings

  • Bring 2 litres of salted water to a boil
  • Add the pasta and cook for 6 minutes.
  • In a separate post bring the broth to a boil along with the diced chilli pepper,
  • When the pasta is cooked add the shrimp to the broth.
  • Strain the pasta and divide it in to 4 serving and add to bowl.
  • Add the bell pepper and spinach beside the noodles.
  • Pour the broth over the plated noodles and garnish with Jalapenos.


Another Keto pasta dish to warm the heart.

Continuing to experiment with the new keto pasta varieties. This week I used the spaghetti variety to make the Pho. As an accommodation to keeping preparation time in the more reasonable range I have opted for a premade broth rather than make my own.

Again, we try not to be commercial but I can’t help but give a shout out to Explore Cuisine Pasta.

Great on a cold winter day this soup is reminiscent of the Vietnamese Pho that I have enjoyed so many times before.

Nutrition Facts

Amount per serving.

Fat4 g
Carbohydrates13.6 g
Fiber10.18 g
Protein34.7 g
Simple ingredients
Plate the noodles and veggies

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