“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
“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 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