Nice and chewy, incredibly tasty and quick to prepare – pasta is the ultimate “comfort food” of all time. Do you know someone who doesn't like pasta? Probably not. Whether carbonara, lasagna or spaghetti Bolognese - pasta recipes in every conceivable variant are among the most popular dishes in the world. It is common knowledge that pasta is made from white flour or durum wheat semolina, is high in unhealthy carbohydrates and has little nutritional value. Are you on a low-carb diet or gluten-intolerant, but don't want to give up your favorite dish completely? From zoodles to rice noodles to...Soba Nudeln– luckily there are now tons of alternatives to pasta that taste just as good and are much healthier and more nutritious! Try some of the options below to find the pasta replacement you like best!
According to a survey, pasta is on the menu several times a month for over 23 million people in Germany. While there are certainly pasta lovers who would be happy with a bowl of plain noodles, for most of us, it's the sauces and toppings that really make a pasta dish. The following pasta alternatives are perfect for anyone on a low carb diet or who suffers from celiac disease. Plus, they are much more nutritious and have fewer calories than traditional pasta, making them the perfect slimming foods!
Alternatives to pasta: Zoodles are the ultimate low-carb pasta replacement
Zucchini noodles, also known as zoodles, have taken the culinary world by storm in recent years and rightly so. They contain up to 10 times fewer carbohydrates than regular pasta and are also an excellent source of vitamins, minerals and fiber. Zucchini noodles are an easy and delicious way to add more vegetables to your diet and we all know that this is always beneficial. Consuming enough vegetables reduces the risk of many diseases and can also help you lose weight. To make zucchini noodles, you will need a spiralizer - this will give the delicious vegetables a spaghetti-like shape. Preparation is also really child's play - simply cut the zucchini with the spiral cutter, cook in a little olive oil or water for 2-3 minutes, add the sauce and you're done! Whether cold, warm, with tomato or cream sauce –Zoodles recipesare more versatile than you think!
Spaghetti squash and other vegetable pasta recipes
While zucchini noodles are one of the most common alternatives to pasta, many other vegetables are also wonderful for it. These include, for example, carrots, sweet potatoes and even beets. And since fall is known as pumpkin season, spaghetti squash can't be missing from our list. The naturally stringy flesh resembles spaghetti and is a filling and healthy option for low-carb pasta. At 7 grams of carbohydrates per 100 grams, spaghetti squash only contains about 20% of the carbohydrates you would consume in the same amount of wheat pasta. At the same time, it is very rich in vitamins A, C, E, K and most B vitamins. To prepare it, pierce the pumpkin in several places with a fork and then bake it for 30-45 minutes at 200 degrees. Then all you have to do is remove the pulp from the peel with a fork and make yourself a delicious dishSpaghetti Squash Recipechoose and you're done!
Seaweed noodles are the perfect low-carb pasta substitute
Yes, you read that right! Sea spaghetti, also known as seaweed noodles, is one of the latest food trends and is one of the healthiest alternatives to pasta! As the name suggests, they are made from naturally grown algae and are full of vitamins and nutrients. They are an excellent source of magnesium, calcium, folic acid, iron, vitamin K and iodine. There are two types of seaweed noodles – kelp noodles and seaweed noodles. In addition, they do not naturally contain any sugarFat and are vegan and gluten-free- a real dream for anyone who cares about their figure but still doesn't want to miss out on delicious pasta dishes. To prepare seaweed noodles, you should soak them for 10 minutes before cooking and then rinse thoroughly with lukewarm water. Depending on how al dente you want the noodles to be, they are then boiled in water for 20-30 minutes. They are characterized by a light sea flavor and taste best with pesto or lighter cheese sauces.
Pasta alternatives: Shirataki noodles are practically calorie-free
Never heard of Shirataki noodles or Konjac noodles? Then it's time to change this, because the pasta alternative is a real all-rounder in the kitchen! Almost calorie and carbohydrate-free - it's not for nothing that they are called “miracle noodles”. Shirataki noodles originally come from Asia and are made from glucomannan flour and water. The fiber glucomannan is obtained from the tuber of the devil's tongue and contains only a few usable carbohydrates. With only 8 calories and 0.4 carbohydrates per 100 grams, Shirataki noodles are ideal for enjoying noodles without a guilty conscience. Unlike the other types of noodles on the market, Konjac noodles are sold pre-cooked and packaged in water. At the beginning they have a slightly unpleasant fishy smell that takes some getting used to and must therefore be rinsed thoroughly with water and dried before preparation. Whether for spaghetti carbonara or bolognese - the pasta is largely tasteless and can be prepared in a variety of ways. Simply add it to the sauce, stir briefly and serve!
Black bean noodles are a popular alternative to pasta
Looking for delicious, healthy and gluten-free alternatives to pasta? Then we would like to introduce you to noodles made from black beans, which not only taste wonderful, but also look great thanks to the black color? Although black bean pasta contains carbohydrates, it is excellent with 45 grams of protein per 100 gramsvegan Proteinquelle! In addition, the carbohydrates it contains are processed more slowly by the body than normal wheat noodles and keep us full for longer. Black bean pasta has a dominant, slightly sweet flavor and goes best with homemade pesto.
Pasta enjoyment without regret – pasta made from chickpeas
The German Society for Nutrition has been advising people to consume legumes more often for years. So it's no wonder that they can now also be found in pasta form. Pulses as alternatives to pasta are one of the latest food trends in Germany. Usually used as hummus or in curries, chickpeas have also made their way onto the pasta shelves. Pasta made from chickpeas is an ideal source of energy and provides our body with a range of fiber and nutrients, including magnesium and iron. To prevent it from becoming soggy and tasting floury, you should cook the chickpea pasta for a maximum of 5 minutes! To avoid sticking together after cooking, add a little olive oil to the water.
Red lentil pasta
Red lentil pasta was one of the first gluten-free alternatives to pasta in Germany and is most commonly found in supermarkets. The noodles are made from 100% ground red lentils and contain lots of fiber and vegetable protein. However, it should be mentioned that pasta made from legumes tastes more like the basic ingredient and not like traditional wheat pasta. The same applies here: so that the noodles do not fall apart and become mushy, they must not be cooked for longer than 5 minutes. Pasta made from red lentils has a nutty, floury taste and therefore tastes best with slightly stronger sauces. Just as healthy and nutritious, but not yet as well known alternatives made from legumes include pasta made from green peas, green lentils, mung bean and soybeans.
Make your own mozzarella pasta
Just because you're eating a low carb diet or even following the keto diet doesn't mean you have to miss out on a bowl of delicious spaghetti. No matter the reason – it is extremely important to eat a healthy and varied diet. Yes, zucchini or vegetable noodles are great and tasty, but how about homemade onesLow Carb Pasta? For all hobby chefs who like to experiment in the kitchen, we have an incredibly simple recipe for low carb mozzarella pasta that is also gluten-free!
Ingredients:
- 200 grams of mozzarella, grated
- 2 Owner
- a pinch of salt
- 1 tsp olive oil
Mozzarella pasta preparation:
- Place the mozzarella in a large microwave-safe bowl and microwave for about 1 minute.
- Stir briefly and heat for another 30 seconds or until the cheese is completely melted.
- To prevent the eggs from cooking, let the mozzarella cool for 1-2 minutes.
- Add eggs and stir until you get a uniform mixture.
- Place the dough between 2 sheets of baking paper and roll out thinly with a rolling pin.
- Remove the top sheet of baking paper and cut the dough into strips about 2 centimeters wide.
- Place in the refrigerator for at least 2 hours.
- Bring water to a boil in a pot, add mozzarella pasta and cook for 40 seconds to 1 minute.
- Remove the pasta from the pot, rinse with cold water and serve with your favorite sauce. Enjoy!
