Konjac pasta is made from a plant in Asia, and is naturally gluten-free, low fat, low in calories, and high in fiber. I discovered it when I bought – what I thought was – rice pasta to use in an Asian dish, and when I read the word “konjac” I tried to google translate it into English. Wouldn’t you know, it’s the same word in English! And then I had to see what in the heck it was. This is what I found. If you’ve heard of it at all, it might be under the name of Zero Noodles.
Anyway, once I read up on it, I thought – why not try it out with a traditional pasta sauce as a healthier substitute? And guess what! It’s delicious! It remains al dente with a slightly more rubbery texture, but that didn’t bother me. It took on the flavour of the sauce. And it only takes 2 minutes to cook, once your hot water is ready. It seems you can’t go wrong.
I didn’t try for a low calorie sauce; I figured I had some leeway with the double portion of high-fibre konjac noodles at 30 calories a pop.
I sautéed an onion in about a tablespoon of olive oil. And I cut up a cup and a half worth of mushrooms and added them once the onion was lightly browned.
I cooked the two together until the mushrooms were soft. I like adding these extra elements to the sauce because it makes the dish heartier without adding something heavy, like beef.
The first time I made this, I sliced about a half cup of green olives, and a half cup of black. This time I used Greek olives instead of black olives because that’s what I had on hand. But the taste was too strong, so I recommend regular black olives.
Add that to the onions and mushrooms –
and then just put in a jar of sauce. Nothing fancy. I really like Barilla (this is not sponsored) because it’s the most tomatoey, authentic sauce I can buy without making it myself.
As for the noodles, You can pretty much make the whole sauce and do the noodles last because they only take 2 minutes to cook. They’re packed in water, and tied into cute little bundles.
Heat up some water in a pan, and put the noodles in. They’re done in 2 minutes.
Drain them. (I know this is elementary pasta instruction. Humour me here). 😉
I kept them tied in bundles because they looked like little squids.
And then here it is. Quick lunch for two!
My pasta and cheese loving husband really likes it.
So – I’ll bet – will you.
- 400 g konjac pasta
- 1 T olive oil
- 1 onion, sliced
- 1.5 cup mushrooms sliced
- ½ cup each of green and black olives
- 1 jar good tomato sauce
- Slice and fry onions, then mushrooms, then olives.
- Add sauce.
- Cook the pasta for 2 minutes and drain.
- Mix and enjoy!