Recipes That Will Satisfy Your Pasta Cravings When You’re Trying To Cut Carbs

CARBS. The dirty word of the food world. Everyone’s always trying to avoid them. And we get it, humans weren’t designed to have instant access to as many carbohydrates as we’re eating. Historically, our diets would have been meat and veggies. But holy crap are carbs good. We’re going on a 20 year love affair with pasta. We could have it every night and still not be tired of it! We know this isn’t the most healthy way to live so we’ve come up with recipes that will satisfy your pasta cravings when you’re trying to cut carbs. You can thank us later.

Beef Pho with Beech Mushrooms and Sweet Potato Noodles

Recipes that don’t have pasta, don’t have to be boring! If you’re looking to make a serious lifestyle change, invest in a Spiralizer! It’ll help turn all of your veggies into pasta.

Ingredients:

For the Pho:

• 4 cups beef broth (low sodium if using store bought)
• 1 cup water
• 1/2 lb grassfed beef cut of your choice- NY Strip, flank steak, sirloin
• onion, peeled and halved
• 4 inches fresh ginger, peeled
• 2 cinnamon sticks
• 5 Chinese star anise
• 2 tsp cardamom
• 1/2 tsp fennel
• tsp whole cloves
• tsp peppercorns
• 2 tbs fish sauce
• tsp soy sauce or coconut aminos
• tsp honey
• 2 cups beech mushroom, or other mushroom
• 1 sweet potato, spiralized

• mung bean sprouts
• lime wedges
• fresh cilantro, thai basil, or mint
• sliced jalapenos and hot peppers
• crushed peanuts
• sliced green onion
• siracha
• hoisin sauce

Directions:

1. To make your own broth, place bones and vegetable scraps in crock pot and cover with filtered water. Cook on low for at least 8 hours and up to 24. Strain broth, allow to cool, and scrape fat that rises to the top (you can save to cook with later)
2. Add 5 cups of the broth to a pot along with the halved onion, ginger, and mushrooms. Add fish sauce, soy sauce/coconut aminos, and honey.
3. Add the loose spices to the mesh bag that comes in the spice pack (or a cheesecloth bag if you are using your own spices). Add the tied bag to the broth and bring to a boil.
4. Reduce heat, and simmer for 30-45 minutes.
5. Meanwhile, peel the sweet potato and spiralize. If you don’t have a spiralizer, you can julienne the potato to mimic noodles.
6. While broth continues to cook, heat a pan over medium high heat. Salt both sides of your meat, and add to the hot pan. Sear for 2-3 minutes on each side. Remove and let rest for 10 minutes before slicing thinly against the grain.
7. In the last 10 minutes of broth’s cooking, remove spice bag, onion, and ginger. Add sweet potato noodles to soften through. Taste broth and adjust to your liking with salt.
8. Divide noodles and beef between 2 bowls. Ladle broth over top. Serve with toppings.

Beet Noodles with Yogurt and Dill

Beet noodles will add the perfect zest to any recipe. We didn’t like beets before we tried it this way! Give them a chance and they might be your new favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 fat shallot ( or sub ¼ up red onion) sliced
• 2 garlic cloves, rough chopped
• 6 ounces beet noodles ( spiralized beets)
• ¼ cup water
• 2–3 tablespoons plain yogurt
• 1 tablespoon fresh dill, chopped
• salt and pepper to taste
• toasted pine nuts ( optional garnish)

Directions:

1. In a large skillet, heat the oil over medium heat. Add the shallot, garlic and beet noodles and sauté for 3-4 minutes, until the shallot and garlic are golden and fragrant.
2. Add the water and cover the pan, and simmer for 5-6 minutes or until beet noodles are tender.
3. Once tender, simmer uncovered if need be to allow any excess liquid to evaporate.
4. Swirl in the yogurt and stir in the fresh dill.  Add salt and pepper to taste.
5. Top with toasted pine nuts and fresh dill.
6. Enjoy immediately.

Garlic Butter Shrimp Zucchini Noodles

OOOH my goodness! This recipe is so good that you’ll forget all about pasta! Actually, we take that back. You’ll remember all the times you had a similar dish with pasta and it left you feeling weighed down and tired. Then you’ll never want to go back.

Ingredients:

See Also

7 Delicious Gluten-Free Recipes You’ll Never Regret

• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced and divided
• 1 pound (3 medium-sized) zucchini, spiralized
• Kosher salt and freshly ground black pepper, to taste
• 1 shallot, minced
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh parsley leaves

Directions: