200gm prime low fat mince
3 cloves garlic crushed
1tsp dried Italian herbs
1 punnet baby tomatoes chopped
1 small onion diced thinly
1 packet Konjac fettuccini
Brown onion and garlic, add mince and break up. Let it brown. Add herbs and tomatoes. Simmer on medium and add small amount of water if sticking to pan. Stir to mix everything in and break up tomatoes.
When cooked down, rinse konjac fettuccine in a sieve under cold running water. Drain and add to mince. Mix until heated through. Add salt and plenty of black pepper to taste.
Divide into 2 serves, sprinkle 1 tbsp on each serve of Parmesan if dairy allowance not used.
Not suitable to freeze. Can be reheated. Serve with tomato and red onion salsa.