Pasta can mean loads of carbs which isn’t ideal for anyone trying to eat healthy or lose weight but there are low carb pasta versions.
You can substitute the usual ingredients of pasta dishes to create a healthy, low-carb version of your favorite pasta dish without compromising taste and flavor!
Could these be considered keto recipes? Perhaps not the sweet potato version but the eggplant and cauliflower low carb versions can be considered keto.
Eggplant is a different way to enjoy lasagna and cauliflower is certainly unlike the usual Mac’n Cheese.
Sweet potato is definitely a healthier version of the regular Spaghetti Carbonara.
If you’re not sure which recipe to try first, go with the vegetable that you like the best.
Healthy Eggplant Lasagna
What you need:
- 1 large eggplant, peeled, sliced into 1/4-inch pieces, roasted
- 1 egg
- 3 sprigs thyme, chopped
- 2 sprigs oregano, chopped
- 2 cloves garlic, minced
- 6 slices part-skim mozzarella cheese
- 2 1/2 cups tomato sauce
- 2 cups shredded Italian cheese blend
- 2 cups ricotta cheese
- 1 1/4 cups chopped spinach
- 10 grinds black pepper
- Salt to taste
In a bowl, combine egg, thyme, oregano, garlic, Italian cheese blend, ricotta cheese and black pepper. Place aluminum foil on a 9-inch baking pan then spread about 1/2 cup of the tomato sauce followed by half of the roasted eggplant.
Layer with half of the spinach then half of the ricotta mixture. Repeat the layers with the ingredients, ending with the tomato sauce. Top lasagna with mozzarella before covering with aluminum foil. Bake in a pre-heated oven (350 degrees F) for 30 minutes. Remove aluminum foil and continue to bake for 5 to 10 minutes or until cheese is brown and bubbling.
Mac(auliflower) and Cheese
What you need:
- 1 head cauliflower, broken into bite-size pieces, steamed
- 1 sweet onion, thinly sliced
- 1 cup milk
- 1 cup Monterey Jack cheese
- 1 cup mozzarella cheese
- 3/4 cup Gouda cheese
- 1/2 cup bread crumbs
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
On a greased baking pan, layer cauliflower, onion, Monterey Jack cheese, mozzarella cheese and Gouda cheese. Season with cayenne pepper, salt and ground black pepper.
Pour milk over the mixture then cover with aluminum foil. Bake in a pre-heated oven (375 degrees F) for 40 to 45 minutes. Remove cover and continue baking for 20 to 30 minutes more or until top is browned.
Note: Substitute the milk and cheese for vegan versions if desired. Use soy milk or cashew milk and a combination of nutritional cheese and soy cheese.
Carbonara A La Sweet Potato
What you need:
- 1 kilogram sweet potatoes, peeled, sliced into long, thin strands resembling noodles
- 3 strips center-cut bacon, chopped
- 3 eggs, beaten
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup sliced mushrooms
- 3/4 cup baby spinach
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Place sweet potatoes in a pot of boiling water and stir until slightly softened, about 1 minute. Remove from heat. Reserve 1/4 cup of the water and drain the rest. Return “noodles” to the pot. In a bowl, combine reserved water, eggs, Parmesan cheese, salt and pepper then pour over sweet potatoes in the pot.
Toss to coat. In a skillet, heat oil then cook bacon and mushroom until cooked through, stir in garlic and spinach. Pour mixture into the pot and toss to combine with sweet potato.
Try these healthy and flavorful low-carb options for your favorite pasta dishes!
If you’re looking for more healthy recipes, especially ones using herbs, check out the Healthy Herbal Foods guide.
