MORE KETO & LOW CARB PASTA RECIPES
Cauliflower “Mac and Cheese” | Chicken Alfredo Zoodle Bake
I have to say that the first thing I missed and obsessed about when I went low carb was pasta.
I can take or leave potatoes, bread is convenient for getting food into my face but I don’t love it. My body has actually started a not so favorable reaction to rice so that wasn’t an issue for me either.
But pasta? Ya, I was the mac and cheese queen so pasta was a hard one. I have tried SO many different pasta substitutions!
Also, living with a carbivore, I get his 100% honest opinions of everything I try to put in front of him to replace pasta!!
Let me breakdown how it has gone so far.
Keto Friendly Pasta Substitutes
These are the ones I have tried.
– This was the first thing I tried in my search for keto acceptable pasta. It really doesn’t fool anyone into thinking they are eating pasta, but I do love the flavor of zucchini so I have always enjoyed eating them in dishes like this Chicken Alfredo Zoodle Bake
and Beef Zoodle Stir Fry
Zoodle Pros: Zucchini is available year round, quick and easy to make, don’t need costly equipment, very low in calories, low in carbs, gluten-free.
Zoodle Cons: Not everyone likes zucchini, can be very watery.
Other vegetable “noodles” –
Zucchini isn’t the only veggie you can make noodles out of. Other types of “voodles” out there, you can use summer squash/yellow squash, cucumber, broccoli stems, winter squash (butternut and acorn are the most popular), beets, turnips, or radishes, just to name a few. We fell in love with butternut noodles when I made this Butternut Squash Noodles with Browned Butter and Parmesan Cheese
Spaghetti Squash –
I rememeber being a kid and my Mom plopping a plateful of spaghetti squash with Ragu spaghetti sauce on it down in from on me. I was not a happy camper, at all! My Dad wasn’t a fan either so that was the first and last time I ate spaghetti squash until I was an adult. But I decided to give it a whirl again a few years back. I wasn’t even low carb then, but I was trying to watch my calories. I plopped a bowl of this Herbed Spaghetti Squash with Garlic and Parmesan
down in fron of my daughter and waited. She inhaled it and went back for seconds! I took that as a win. Plus the hubby liked it too so I put that in the win column!
Spaghetti Squash Pros: Many grocery store carry spaghetti squash year round, mild flavor enhanced by whatever sauce you choose to put on it, no special equipment needed.
Spaghetti Squash Cons: Can be a bit hard to cut so a good sharp chefs knife is a must, takes about 45 mins to an hour to bake the squash. Can be cooked in the Instant Pot but easy to overcook them and have mushy noodles.
I know most people are skeptical about using caulilfower to replace things like potatoes, rice, and even pasta for a low carb meal. Trust me, I was one of those people. I never liked cauliflower growing up and didn’t make it for my family as an adult. But, once I went low carb, I gave it a try and was shocked at the results. I use it in things like this Cauliflower Mac and Cheese
and it is so good!
Cauliflower Pros: Cauliflower is available year round, no special equipment needed, quick and easy to make.
Cauliflower Cons: The smell of cauliflower puts some people off.
Heart of Palm noodles
– I had been on the lookout for a pasta subsitute I could use in lasagna. I know many people use a mandolin and slice sheets of things like zucchini, eggplant, or butternut squash, but I was wanting to try something else. I had tried rice made with hearts of palm and liked it. So when I found hearts of plam lasagna noodles
I jumped at the chance. I have tried several brands and liked all of them so it is really up to you as to which one you purchase. I made my Keto Lasagna for my son and daughter in law and they both fell head over heels in love. My husband says he can’t tell the difference!
Heart of Palm noodles Pros: Quick and easy, closest to pasta texture
Heart of Palm noodles Cons: Can be pricey.
Season shrimp with salt and pepper.
Heat a large skillet over medium-high heat. Add olive oil. When hot add shrimp.
Cook the shrimp for 1 to 2 minutes per side, or just until they turn pink. Remove shrimp from skillet and set aside.
Heat the butter in a skillet over medium heat. Add the garlic and saute for a minute or two, then add the cream cheese and stir until melted.
Whisk in the heavy cream and bring to a bubble. Reduce heat and simmer 5 to 10 minutes, or until sauce coats the back of a spoon.
Whisk in the Cajun seasoning and parmesan cheese. Remove from the heat.
Taste and season with salt if needed.
Add the cooked shrimp to the sauce.
Pour the Palmini noodles into a colander and rinse well.
Fill a large pot halfway with 4 cups of water and bring to a boil.
Drop the Palmini noodles into the boiling water and continue to boil for 2 or 3 minutes to get the noodles hot. Remove from heat and drain the noodles.
Split the Palmini noodles between 4 bowls, top with the Cajun shrimp Alfredo.
Garnish with Parmesan cheese and chopped parsley.