Low carb spaghetti with almond pesto
Konjac shirataki with pesto and cherry tomatoes represent a low carb alternative to pasta.
In fact, shirataki are substantially composed of water and Konjac flour, which is the root of a tuber that grows in Asia.
They do not contain gluten, (however check that the wording gluten free is shown on the package).
They are very low in carbohydrates, and are low in calories.
Moreover, they have a high satiating power and are rich in fiber.
This product is widely used in China and Japan and also in the West.
Since konjac noodles have a neutral flavor, they enhance the flavor of the sauce.
This is why I like to combine them with Italian sauces, such as basil pesto with almonds.
In both cases, to understand how to cook konjac shirataki correctly, I recommend that you read the manufacturer’s instructions on the label.
Do you want to try them?
Then Get the recipe!
How to prepare Konjac shirataki with pesto and cherry tomatoes:
First we prepare the basil pesto with almonds.
Then cut the cherry tomatoes into small pieces and season them with salt, oil and a few chopped fresh basil leaves.
We mix well and let it rest.
We put a large pot of water on the stove.
When the water has reached a boil, salt it lightly and pour in the dried Konjac noodles.
Let them cook for about 12 minutes, drain and rinse them with running water.
Pour the Konjac spaghetti into a bowl and season them with the pesto, you may need to add a tablespoon or two of water to dilute the sauce well.
Add half of the cherry tomatoes and mix well.
We serve and pour the remaining cherry tomatoes over the pasta, complete with a generous sprinkling of pecorino or parmesan.
Bon appetit everyone🤤
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