The last few years have witnessed an explosion of interest in low-carb pasta (or noodles). I myself have tried a bunch of different brands of shirataki (and have uploaded some recipes on the blog, check them out here). The reason I like eating low-carb pasta isn’t because I have anything against carbs (oh no, I’m all for fruit, veggies, gluten-free grains, and… dark chocolate!) The reason I like eating low-carb pasta is because it allows you to have your cake and eat it too. Or, in this case, your pasta.
Let me explain: unless you’re an endurance athlete, traditional pasta sucks. Why? Because it’s pretty calorific for the little nutrition it has to offer – it’s not, shall we say, a nutritionally-dense food. But while I hate the nutritional profile of pasta, I love the idea of pasta! Something about twirling spaghetti around the fork, the sauce punching POW upon POW of nommage, its slippery feel and oh! the whole romance of digging into a big old bowl of spaghetti (bring in this scene, hehe).
This is where low-carb noodles barge in, bringing with them a solution: a plate of pasta that’s low in calories, low in carbs, and virtually devoid of fat. A plate of pasta you can PACK with nutritionally-dense sauces and dig into with gusto! A plate of pasta that gives you the FEELING of pasta without actually giving you pasta.
And its benefits potentially extend beyond that. You see, the main ingredient in low-carb pasta (especially shirataki-type noodles) is usually konjac glucommanan: a water-soluble fiber that has been linked to positive findings in the context of its impact of hypercholesterolimia and hyporglycemia.
When I first heard of them a couple of years ago, I was like woooohoohoooa! and I went to my local chinese shop to see if they stocked them and BOOOM! they did! So I bought like a dozen bags! :-D But while they were enjoyable, pasta they were not. Their texture was slimy, they smelt fishy, and they lacked the ‘body’ of traditional pasta. So after a while I fell out of love.
Until last month, when I tried Eat Water pasta (and rice!) I bought it from H&B here.”BOOOM! Here’s a low-carb pasta with body!” was my first reaction. Because their fetuccine and penne is just… really, fwaaaa! really good :-))))))) So I emailed them to see if we could organize a giveaway because I want you guys to try it too! Especially if you’re following a low-carb diet and/or are wanting to cut back on nutritionally-void or gluten-rich foods like regular pasta.
To enter the giveaway all you have to do is share this pic/link on facebook. I’ll be able to see who shared it and on Friday, I’ll pick one. The only sad thing about this giveaway is that it’s UK only! Sorry guys, it’s just that Eat Water only ship within the UK :-( BUT! I’m pretty sure that you’ll be able to find low-carb noodles where you’re at because, like I said at the beginning of this post, they’re booming in popularity! Here is a link to a similar product if you’re in the US!
I leave you with a few recipe ideas of stuff I’ve made recently (i.e. the stuff in the pictures here)!
1. Eat Water Fetuccine with pea protein + nutritional yeast
2. Eat Water Penne with Bolognese and lots of veggies :-)
3. Eat Water Fetuccine with veggies and… sardines!
4. Eat Water Penne with mushrooms, whey (unflavored), and cheese!