“This pesto chicken keto pasta is a quick idea where I throw together konjac noodles, pesto and chicken breasts. I also add roasted cherry tomatoes which add bites of sweetness. Remember, these noodles need to be rinsed well before using. I simmer them several times in batches of fresh water. This removes the funky packaging smell. Regarding the texture, well, you get used to it!” – Monya
“I love to give myself a challenge, so here I tried to make my own pasta using glucomannan (konjac) powder. I am very pleased with the result of my little invention. And, while they look a little, er… rustic, the texture is a lot like pasta!. I used some yeast to add a little flavour, but – like any pasta – it needs a lovely sauce, so GET CREATIVE! We had it with a creamy bacon and garlic sauce, as pictured. However, the macros here are based on an undressed pasta for two. Alternatively, you could serve this between 4 people as a side option and halve those macros!. ” – Monya
“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 have zero carbs. This means you can enjoy a delicious meal high in soluble fibre without a shred of guilt. Obviously, you need get past the texture, but like all things in life, you will get used to it. 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’. However, here I simply made a delicious roast garlic butter and scattered over a generous pinch of dried chilli flakes for extra kick!” – Monya
“These noodles with truffle pesto is made with my ‘faux’ truffle pesto. It is then simply spooned through shirataki (konjac) noodles. This recipe serves 4, but if you choose to serve less people, simply adjust the yield using the plugin facility on the recipe. Only approximately 60g / 2.1oz of pesto is used per serving, if that helps.” – Monya
“When prepared properly, I love konjac / shirataki noodles. I have tried many brands, but here in the UK, Eat Water has got them spot-on with their “slim range”. In this recipe, I poached salmon in coconut milk which was infused with lemongrass, chili and ginger, then served it over warm ‘fettuccine‘ and added toasted desiccated coconut for additional texture and flavour. Its a lovely, light dish which happens to be very filling.” – Monya
“I love big, bold flavours that slap me right in the face. Craving pasta happens to all of us, but thanks to shirataki (konjac) noodles, we can make a creamy sauce and enjoy it guilt-free. A few nights ago, I used everything I had in the fridge to make this satisfying dinner.” – Monya
“I have blogged about konjac (shirataki) noodles before – they are the bomb! Made out of the konjac root, companies (over time) have perfected a noodle-looking food that is virtually carb-free, I can fool myself into thinking I am enjoying a good pasta. They are high in fibre, very filling and even look like the real thing. Available in ‘rice’, ‘noodles’, ‘penne’ and ‘fettuccine’ (< my favourite), they are indeed a godsend for those on keto / low-carb diets. You also cannot go wrong with an excellent homemade Basil Pesto. My recipe is unbeatable and I highly encourage you to whip up a batch at home – you will never eat store-bought again. By all means, add a lovely portion of grilled chicken to it, just include it in your macros.” – Monya