Emma Foster, a fervent home cook, struggled most to give up pasta when she started a low-carb diet.
But in the kitchen she became creative instead of becoming demoralized. She is now sharing her preferred low-carb pasta substitutes that meet needs minus the carbohydrates.
Emma recalls, laughing, “I thought I’d never enjoy pasta dishes again,” but “these swaps made all the difference!”
Zucchini noodles, sometimes known as zoodles
Emma swears by the classic low-carb alternative zoodles. She says, “They’re fast to make and soak up sauces brilliantly.” Top with a rich marinara or a creamy Alfredo, zucchini noodles provide a pleasing crunch reminiscent of a new variation on pasta.
Squash from Spaghetti
Emma advises spaghetti squash for a somewhat sweet and stringy texture. “It’s incredible how the flesh organically creates strands,” she explains. For a cozy dinner, pair it with meatballs or a sauce heavy in vegetables.
Minuscule Noodles
Palmini noodles, created from hearts of palm, are a pre-made choice Emma enjoys. “They are ideal when I have little time,” she says. They also have a moderate taste that accentuates any flavor sensation and are high in fiber.
Noodles Shirataki
Called “miracle noodles,” these are from konjac yam. Emma’s suggestion is Before adding your preferred sauce, thoroughly wash them and cook them using olive oil and garlic. She points out, “They’re chewy and satisfying.”
Rice either from cabbage or cauliflower
Emma occasionally substitutes cauliflower rice or cabbage strips for noodles, although not conventional pasta. “It’s a great approach to mix textures while keeping the meal light,” she says.
Emma challenges everyone to try these substitutes and play about with sauces. “Low-carb does not imply low-flavour,” she says. “You’ll appreciate the inventiveness it inspires for your cuisine!”
