I really want to encourage you to give shirataki (konjac) noodles a try if you have been a sceptic in the past. They never soften like pasta or rice, but these products are ZERO carbs, which means you can enjoy a delicious meal high in soluble fibre without a shred of guilt (once you get past the texture, but like all things in life, you get used to it!) Please see my instructions below on how best to prepare them to eliminate the bizarre packaging smell. I make many delicious sauces and casseroles to enjoy alongside our ‘noodles’ or ‘rice’, but here I made a delicious roast garlic butter and scattered over a generous pinch of dried chilli flakes for extra kick!
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Carbs 1.7g | Fat 26g | Protein 6.6g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Roast Garlic 'Noodles'
Per serving
Equipment
Ingredients
- 6 cloves garlic, UNPEELED
- 1 tsp olive oil
- 400 g (14.1 oz) konjac pasta, 'fettucine' shape
- 50 g (1.8 oz) unsalted butter
- 2 TB Parmesan cheese, finely grated
- 1/4 tsp dried chilli flakes
- sea salt flakes
- small handful parsley, finely chopped
Instructions
- Start by roasting the garlic since this will take the longest. Preheat the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3).
- Place the garlic cloves onto a small sheet of strong foil and drizzle over the olive oil. Fold to create a little parcel that is completely airtight. Place in a little oven-proof dish and leave in the oven for 45 minutes.
- After 45 minutes, remove the garlic from the foil parcel. Once cool enough to handle, snip off the ends of the peeled garlic and squeeze out the delicious roasted flesh.
- Melt the butter in a small pan, then mix in the roasted garlic flesh, using a small silicon spatula to mash it all together.
- In the meantime, remove the konjac pasta from the packaging and rinse very well in a colander under warm running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a large pan of hot water and simmer on low, changing the water several times too in fresh batches of water. This will completely remove the packaging smell that troubles many people.
- Drain the pasta well and tip back into the dry pan. Pour over the roast garlic butter mixture and stir in the grated Parmesan. Immediately divide between two warm bowls and season with a scattering of sea salt flakes, dried chilli flakes and chopped parsley. SIMPLE AND DELICIOUS!
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Nutritional Information per servingCalories 264Kcal / 1105kJ
Fat 26g
Carbohydrates 1.7g
Protein 6.6g
Allergens
Milk
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx