My new favorite 10 minute lunch is this low carb spaghetti in a tomato cream sauce. Wait, wait, wait. How can spaghetti be low carb? It’s a secret. Actually it’s not. It’s Shirataki noodles. Shirataki noodles are low carb, high fiber, and made from konjac root. Hiii Vegetarians, you will love this! Are they a dead ringer for soft spaghetti noodles? No. Are they as close as you are going to get for easy low carb? Yes.
When I’m trying to do Keto (I am always trying), it is really easy for me to get too much protein and calories and so I find that a Vegetarian breakfast and lunch help me to not go over on those macros. Shirataki noodles are low calorie, low fat, and low carb-win win win. Wait, did I say this lunch has 97 calories, and 7.2 net carbs?
Do you see that creamy tomato sauce? You only need tomato paste, water, and cream swirled together for a few minutes. Done. This is the easiest lunch you have ever made yourself and it’s really satisfying. Throw some crushed red pepper in there because we like spicy…don’t we?
If you do want a heartier lunch, you can add in our Basic Low Carb Meatballs. They are easy to make at the beginning of the week and heat up all week long when you are busy.
Are you going to ask me about the Copper Chef skillet? Do I recommend it? No. It’s awful. It’s not magically non-stick.
How To Make Low Carb Spaghetti In A Tomato Cream Sauce
Start by rinsing and draining your Shirataki noodles. They come in a package of water and need to be drained. Lay out a few layers of paper towels and spread out the Shirtaki. Let them sit for 10 minutes or so and then use a couple layers of paper towels on top to clear out as much moisture as possible. That’s the goal, the sauce sticks better to dry noodles. Give the noodles a few rough chops with a sharp knife, otherwise they really like to clump together.
For the sauce, you start with a little bit of olive oil. Throw in a couple tablespoons of tomato paste, a couple tablespoons of water, and stir to combine. Get this beautiful little sauce bubbling a little bit and add in the heavy cream. Put in you Shirataki noodles and swirl them around in the sauce. You only need to warm the noodles so don’t worry about cooking this too long. Five minutes max.
You are about to eat the spaghetti you thought you had to give up, and it’s so good. Parmesan optional, but, really…you know what to do.
If you are thinking this looks really yummy, check out my Spicy Low Carb Thai Noodle Bowl!Print
This low carb spaghetti in a tomato cream sauce is everything you thought you had to give up when going low carb or keto. It’s creamy and tangy and best of all…the noodles!
1 package Shirataki noodles
2 Tbsp tomato paste
4 Tbsp water
1 Tbsp heavy whipping cream
Drain and rinse Shirataki noodles according to package directions
Spread Shirataki out on 4 layers of paper towels, leave for 10 minutes
Dab the shirataki with paper towels on top to remove remaining moisture
In a skillet, mix together tomato paste and water and allow to bubble
Add heavy whipping cream, stirring constantly
Add Shirataki noodles and continue cooking until noodles have warmed up and are evenly combined with sauce
Serve with Parmesan cheese (optional*)
Parmesan cheese not factored into Nutrition Information.
***I don’t recommend these noodles for kids as they have a different chew than a normal noodle but are so close even when you are chewing them. I personally worry about them being a choking hazard for kids.
- Category: Lunch
- Method: Saute
- Cuisine: Italian
Keywords: low carb spaghetti, shirataki, keto spaghetti, healthy spaghetti, lunch, low carb tomato sauce, creamy tomato sauce