What is carb-free pasta?
Everything you need to know about carbohydrate-free pasta: what it is, what its nutritional values are, how much to eat and how to cook it in delicious recipes.
Did you already know that there is a carbohydrate-free pasta that seems to have been created to meet the needs of those who follow diets low in these macronutrients? Well yes, but it’s nothing new: it comes from konjac, a plant of Asian origins from whose root a type of dietary fiber called glucomannan is obtained.
With konjac flour you can obtain different shapes of pasta (including spaghetti, shirataki ) low in calories and highly versatile in the kitchen in the creation of light recipes but not only. Let’s see what its nutritional values are and how to cook pasta without carbohydrates making it more appetizing than it actually is.
What is carb-free pasta?
We said that it is the paste made from the konjac root. The latter is a vegetable typical of some parts of Asia whose corm is particularly starchy and used to produce glucomannan , a soluble dietary fibre. This sugar is the basis of various supplements as it is used in the treatment of constipation, for weight loss and for type 2 diabetes. But it is not free from contraindications.
Among its uses there is, in fact, that in the food sector as an ingredient of a particular type of pasta. A carbohydrate-free pasta that contains 10 to 20 calories per 100 grams. If it is true that Konjac paste is a particularly suitable food for those who want to lose weight , it is also true that it cannot be abused, and that it should be recommended by a nutritionist or doctor to be included as part of a varied diet and nutritionally balanced which, in addition to proteins and fats, also includes carbohydrates , which are fundamental for our well-being.
Nutritional values of pasta without carbohydrates
Konjac pasta certainly doesn’t stand out for its nutrient content, on the contrary. As for nutritional values, 100 grams of food generally contain around 10 calories, 0.1 g of proteins, 1.5 g of carbohydrates. It contains no fat but a good source of fibre, 3.6 g (of which approximately 3.2 are made up of glucomannan).
How much konjac paste can you eat?
The amount a person can or should consume depends on their individual dietary needs and health conditions. While it is known to be low in calories and virtually carbohydrate-free, you should keep in mind the fact that glucomannan can absorb water and swell in the stomach, causing an increased feeling of satiety.
As with any food, it is advisable to vary your diet and make sure you include a balanced range of nutrients from different sources. Which a nutritionist can help you put into practice. Generally speaking, an optimal portion of konjac pasta is approximately 80 grams weighed dry (which is equivalent to a plate of cooked pasta weighing just over 180 g).
Pasta without carbohydrates, how to cook it
The beauty of carb-free pasta is its versatility. Its flavor is rather neutral and absorbs very well the condiments with which it is accompanied. It can therefore be cooked in the same way as wheat, and then simply seasoned with a tomato and basil sauce , to be spiced up with a pinch of chilli pepper, if you like. Or with an avocado pesto with fresh basil, garlic, pine nuts and olive oil to obtain a light and creamy vegan first course. With konjac noodles you can make tasty pad thai . You can flavor them with shrimp, eggs, bean sprouts and chopped peanuts (without forgetting fish sauce and lime).
If you can’t give up tradition, you can try a carbonara with Konjac pasta, seasoning the spaghetti with browned bacon and a cream of eggs, pecorino cheese and black pepper. It is also suitable for the preparation of soups and vegetable soups: konjac udon can be combined with miso, nori seaweed, tofu and spring onions in a hot broth made flavorful by the addition of soy sauce and ginger.
Other interesting ideas? You can season it with vegetables, curry and coconut milk; use it as a base for ramen ; accompany it with a tuna sauce, basil or dried tomato pesto. You can also flavor it with a vegetable cream, potatoes, green beans and a basil sauce. Or, finally, with a soy-based vegetable ragù . Experiment!
