This quick and simple avocado pasta uses shirataki noodles as a base, with only a few other basic ingredients. It uses what I had leftover in the fridge; an avocado and some thickened cream, along with some dried basil, salt and pepper. I imagine it would be pretty amazing with some lemon juice, fresh coriander and chili flakes too; kind of like a guacamole pasta!
AVOCADO & SHIRATAKI
While the shirataki noodles were simmering, I smashed up the avocado and mixed the cream through to achieve my desired consistency. I don’t own a blender or food processor yet (I want this little guy!), but I’m sure you could achieve a much creamier texture by blending. In my dreams, this would also be served with some crumbled feta, but it’s rather hard to find here, so shredded mozzarella made do instead!
- 1 packet of shirataki noodles
- 1 avocado (ripe)
- 1/4 cup heavy cream
- 1 tsp dried basil
- 1 tsp black pepper
- 1 tsp salt
- Drain the shirataki noodles in a colander to remove the liquid they come packaged in. Rinse thoroughly under running water. If the noodles are rather long, cut into shorter pieces with scissors.
- Boil some water and cook the shirataki for 1-2 mins to remove any lingering fragrance. Drain and rinse again.
- Heat a clean dry frying pan and throw in the shirataki. The noodles contain large amounts of water, so this will help dry them out to remove some of their gelatinous texture. Cook for about a minute until they start to make a whistling sound. Remove from heat.
- In a bowl, mash your avocado and add the cream, basil, salt and pepper. For a smoother texture, blend ingredients in a food processor.
- Add to the frying pan with your shirataki noodles and stir through.
- Serve hot with cheese and enjoy!
- This serving has 6g net carbs.
- Calories: 453kcal, Net carbs: 6g, Carbs: 16g, Fibre: 10g, Fat: 42g, Protein: 4g, Sugar: 3g