Carbs. They’re just so comforting, especially pasta. We can’t help but love the stuff. In fact, images of Spaghetti Bolognese dance through our heads all the time. It just makes everything better. But is pasta really our friend? Um, no.
It’s high in calories and carbs and it’s hard to practice good portion control when we’re slurping up a giant bowl of something so addictive. Let’s be real: Who has ever been able to stop at the recommended portion size of just one cup. And that’s cooked, mind you, which is nothing. Nothing at all.
Luckily, we were recently introduced to NuPasta and our problems—in the mid-section area at least—are over.
Why we love NuPasta
Nupasta is a low calorie, high fibre, gluten free alternative to regular pasta. Seriously. While it looks and tastes like the real thing, it’s not made with flour but with konjac root. That means each 25-calorie serving (210 g) contains 6 g of dietary fibre as opposed to regular pasta which has about 300 calories and 2 g of fibre.
What’s so great about NuPasta? Unlike Shiritaki or Konnyaku noodles, NuPasta’s texture is very similar to the pasta you’re used to. Because the flavour is neutral, it takes on the delicious taste of whatever sauce you put on it. It’s the perfect alternative for those who can’t (or don’t want to) eat regular pasta.
Since it’s low calorie, NuPasta is great as part of a healthy weight loss plan. It’s also low sodium, low fat and low cholesterol, which means it’s good for your heart health. And because it doesn’t have any starch, it’s great for diabetics. The bonus? The high fibre makes it helpful in three important ways: lowering cholesterol, managing diabetes, and maintaining healthy intestines.
Ready to give NuPasta a try? These recipes from health and wellness expert Stephanie Joanne are all you need.
WHAT YOU NEED
- 1 package NuPasta Fettuccine
- 1 large carrot, cut into very thin slivers and boiled
- 2 cups frozen peas
- ½ cup walnut halves
- 1 tbsp coconut oil
- 1 clove minced garlic
- ¼ cup chopped fresh parsley
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup Parmesan *optional
WHAT YOU DO
1. Drain and rinse NuPasta Fettuccine.
2. Heat oven to 350°F. Spread nuts on baking sheet. Toast in oven until fragrant and starting to brown, about 5 minutes. Set aside to cool.
3. In a pot, add garlic to coconut oil on low heat. After 5 minutes, add cooked carrots and one package of NuPasta. Stir to coat pasta in oil and garlic then add parsley, salt, pepper and peas for final 2 minutes of cooking. Add walnuts when plating and Parmesan if desired.
WHAT YOU NEED
- 1 package NuPasta Spaghetti
- 2 tsp coconut or olive oil
- 2 cups roasted chicken cut into bite size pieces
- 1 cup green pepper strips
- 1 cup onions
- 1 cup diced mushrooms
- 1 can diced tomatoes
- 2 tbsp dried Italian seasoning
- 1/4 black pepper
- 1/2 cup chopped fresh basil
WHAT YOU DO
1. Drain and rinse NuPasta Spaghetti.
2. Heat oil in a large skillet.
3. Add onions, peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes, seasoning and black pepper. Add chicken simmer on medium-low heat 5 min.
4. Add NuPasta and toss with chicken and veggie mixture. Top with fresh basil.
Visit NuPasta.com for more info on this delicious alternative to pasta and for where to buy.
This post was generously sponsored by NuPasta but all opinions, as usual, are ours.