Slendier Acqua Pazza with Root Veggies

Serves: 4

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  • 200g swede, cut into bite sized pieces
  • 200g parsnip, cut into bite sized pieces
  • 100g carrot, cut into bite sized pieces
  • 1 packet (250g) Slendier Lasagne, drained and washed
  • 3 cloves garlic, minced
  • 4 tbsp olive oil
  • 200ml white wine
  • 400ml water
  • 2 tsp vegetable stock powder
  • 24 black olives (about 90g)
  • 1 tbsp capers
  • 4 tomatoes, cut into bite sized pieces
  • 1 tsp salt
  • 1/4 tsp chilli
  • 1/4 tsp soy sauce or tamari
  • Italian parsley for garnishing


  1. Place garlic and olive oil in a sauce pan and heat over low heat and cook until slightly golden colour.
  2. Add all root vegetable, Slendier and tomato and cook for 3 mins over medium high
  3. Add rest of the ingredients except the parsley for garnish and simmer until the vegetable are soft.
  4. Garnish with Italian parsley.


Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

Check out her cooking class and blog

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