It’s been exactly three months since I started my Keto journey. Quite frankly, I never thought I’d be a believer. But back in February, I decided to read up about it. That was after I weighed myself and was appalled by what the scale told me–but I’ll save my weight loss story for another post.
Aside from the pounds lost, what made me stick to the diet is the fun I’ve been having in the kitchen. The Keto diet allows me to experiment and find lighter alternatives to my usually sweet and carb-heavy cravings. I’m not really a rice person, but I do enjoy other forms of carbs! Especially pasta!
I’ve been missing really good pasta since I started this whole Keto journey, so imagine how happy I was when I saw shirataki noodles being sold at Healthy Options. Keto + Pasta? Yes, we can!
Shirataki noodles, or “miracle noodles” as most people call them, are really that–miraculous. They look and taste (almost) like regular pasta but without the guilt! They’re made from the konjac plant, which can be found mostly in China and Japan. Shirataki noodles contain virtually zero calories and zero carbs (only 3g per serving), so they’re perfect for the Keto diet!
I assume they’re really meant to be used as an alternative for Asian dishes such as ramen or even Pad Thai, but since I was craving for a really good pasta dish I decided to make an oil-based, Italian style spaghetti.
There’s a trick to preparing these miracle noodles, though. When you open the packet, you’ll notice the funky smell right away (think stinky tofu). You definitely don’t want that smell in your pasta dish, so you have to rinse the noodles thoroughly in running water. And then you’ll have to fully drain them otherwise, they’ll be soggy and clumpy and you also don’t want that. I’ll detail the preparation process below, but don’t fret–once you get the hang of it you’ll find that it’s even easier than boiling real spaghetti noodles!
I used portabello mushrooms for this dish because I just love their earthy, smoky flavor. Was considering to make it a cream-based pasta, but I figured olive oil would make this dish taste lighter and fresher. Added some garlic, fresh basil, and crunchy bacon bits and ooooh, craving satisfied!
Keto-Friendly Mushroom Aglio Olio Pasta
A fresh, light, pasta recipe that won't kick you off the Keto diet!
- 400g shirataki pasta
- 6 cloves garlic, sliced
- 6 pcs portabello mushrooms, sliced
- 3 slices bacon, chopped
- 6-8 basil leaves, roughly chopped
- olive oil
- salt + pepper
- truffle oil
- Prep the shirataki noodles: In a colander, rinse noodles under cold, running water for about a minute. Then soak it in hot water for 2 minutes. Drain. In a hot pan, dry-fry the noodles (without water or oil), tossing every few seconds until you hear the sizzling sound, around 5 minutes. Set aside.
- Fry bacon bits until crispy. Set aside.
- Add butter and olive oil into the pan (I just used one pan to cook everything– fewer dishes!). Sautee garlic, and then the portabello mushrooms until soft. Add in the bacon bits.
- Toss in the prepared shirataki noodles, add salt and pepper to taste, and mix in the basil leaves.
- Drizzle some truffle oil before serving with grated parmesan cheese. Enjoy!