Looking for a low carb pasta alternative? Or maybe just a gluten-free or grain-free pasta option? I’m gluten-free, so I’m always interested in trying different gluten-free pasta options because finding a good gluten-free pasta can be hard. When I saw this Pasta Zero shirataki spaghetti by nasoya I was interested in seeing if it would be good gluten-free pasta option for me.

First off, there were a lot of things that I liked about this pasta. One of them was the fact that it’s a low carb pasta. I’m not on a low carb diet, but I try not to over do it with carbs. These shirataki noodles are a great way to enjoy pasta without worrying about consuming a lot of carbs. They are actually only 4 grams of carb per serving and also happen to be very low calorie too.

The price is also a plus. At my local Wal-Mart these are less than $3 a bag. A lot of time gluten-free products are more expensive. So I like it that these shirataki noodles are very affordable.

I also, like that this pasta is basically pre-cooked so you don’t have to worry about over cooking it and the texture being too mushy. To cook this pasta you simply drain the pasta (there is water inside of the bag) and heat it up. You can heat it in the microwave or on top of the stove just until it’s warm.

It’s really easy to make a low carb pasta meal with these shirataki noodles.  I like to add some veggies and some protein so that I can make it a balanced meal when I cook this pasta. I usually use whatever veggies I have available and some tofu. Here’s my recipe for Low Carb Pasta with Tofu & Veggies.

Low Carb Pasta with Tofu & Veggies

Ingredients:

• (2) Bags of Nasoya Pasta Zero Shirataki Spaghetti
• (1) 14 oz. package of Extra Firm Tofu
• Your choice of veggies. I used fresh carrots, frozen broccoli, and frozen green beans. But you could use whatever combination you like.
• Olive Oil
• Soy Sauce
• Salt & Pepper to taste
• Crushed Red Peppers (optional)

1. Drain water off of your block of tofu. Then squeeze the water out of the tofu. I like to sit my tofu on a plate with paper towels on top and below my block of tofu. Then I set another plate on top of my tofu and place a can on top of that plate. The weight of the can presses the water out of the tofu and the paper towels absorb the water from the tofu. I usually leave the can on top of the tofu for at least an hour to press the water out of the tofu. See pic below (this was taken the first time I cooked tofu, since then I’ve used this method a lot and it works out great).

I’m cooking tofu for the second time today. The first time I tried to cook it I didn’t get all the water out so it didn’t quite turn out like it was supposed to. So I Googled how to get all the liquid out and apparently this is how you press all the liquid out. I hope this works. Has anyone tried this before? #tofu #soy #protein #food #fitnessjourney #healthychoices #fitmom

A photo posted by Sonya Kendall (@sonyakendall) on Aug 27, 2015 at 9:33am PDT

1. Preheat oven to 425 degrees.
2. After the water has been pressed out of the tofu. I cut the tofu into about two inch squares. Then I toss them in olive oil. Bake tofu 10 minutes on one side then turn over and bake 10 minutes on the other side.
3. While tofu is baking, cook veggies by sauteeing them in olive oil until desired level of doneness.
4. Add tofu to shirataki noodles to veggies and heat until warm. A
5. Add tofu and season with soy sauce, salt, pepper, and crushed peppers to taste.