There are few comfort foods that can begin to compete with pasta. Thanks to its tantalizing lineup of noodle shapes that can be topped with thick creamy sauces, deceivingly simple oils, and savory meats or cheeses, it fills our stomachs with goodness and our hearts with warmth. However, for those of us who are looking to curb their carb intake, the feel-good staple is hardly conducive to sticking to a low-carb eating plan. But before completely shunning the delectable dish, it's worth considering some low-carb pasta recipes that align with your health priorities without compromising on flavor. Nixing wheat pasta in favor of your favorite superfoods, you can conjure up a satisfying home-cooked bowl you'll have a hard time believing is so healthy.
Head below for three low-carb pasta recipes that help you cut back on carbs.
Butternut Squash Goat Cheese Pasta
Medium butternut squash, peeled
Kosher salt and pepper
Angel hair pasta
Fresh chopped oregano
Fresh oregano leaves
Prosciutto, finely diced
Goat cheese, crumbled or thinly sliced
Preheat the oven to 425°F.
Use a spiralizer to spiral the butternut squash into spaghetti-size noodles. Place the butternut squash noodles on a baking sheet, and toss with olive oil, salt, and pepper, and then place in the oven, and roast for five to 10 minutes.
Bring a large pot of salted water to a boil, and boil the pasta until al dente. Before draining, reserve one cup of the pasta cooking water, and then drain completely.
Heat a large skillet over medium heat, add butter, oregano leaves, and prosciutto, and cook until butter is browned and prosciutto is crisp.
Remove from heat, and add the butternut squash noodles, half of the angel hair pasta, and parmesan. Toss and coat. Add the pasta cooking water as desired to thin the sauce. Top with goat cheese.
Zucchini Pasta With Pesto
Grate the zucchini on a cheese grater.
Boil salted water in a large pot, add the zucchini, and then cook for one minute. Drain the zucchini, and add to a large sauté pan.
Heat the sauté pan over medium heat, add olive oil, and then pine nuts. Stir occasionally until lightly toasted, add the zucchini flowers, and cook for one minute or until the zucchini flowers are wilted.
Add the pesto and zucchini to the pan, and sauté for a few minutes until everything is combined. Plate, and add extra parmesan as desired.
Ingredients for Pesto:
Parmesan, finely grated
Pine nuts, toasted
Garlic clove, coarsely chopped
Extra virgin olive oil
Directions for Pesto:
Blanche basil in boiling water for eight to 10 seconds, and then shock in ice water. Dry with a paper towel, and then add to a food processor.
Mix in the cheese, pine nuts, garlic, and a generous pinch of kosher salt. Puree until contents become a thick paste. Add basil, and blend while drizzling in olive oil as desired.
Vegan Fettuccine Alfredo With Broccoli
Garlic cloves, diced
Extra virgin olive oil
Parsley, finely chopped
Salt and freshly ground pepper
Uncooked fettuccine pasta (choose gluten-free version for fewer carbs)
In a pan over medium-high heat, sauté the garlic with olive oil for two to three minutes or until golden brown, and then set aside.
Bring a large pot of water to a boil, and then cook cauliflower until soft.
Bring another large pot of salted water to a boil, and cook the pasta until al dente.
Add garlic, almond milk, salt, pepper, and nutritional yeast to a blender, and blend until smooth. Add parsley and pulse.
Drain the pasta, and add to the pan on medium-low heat. Top with the sauce and broccoli, and stir for two to three minutes or until the broccoli is warmed through.