LIMITED TIME: Up To 60% Off Sitewide!

Every Womans Dream! Four Low Calorie Pasta Recipes

By Nutritionist and GoodnessMe Box Health EditorMelissa Fine.

For those days when nothing but a big bowl of pasta will do...

1) Sicilian Lentil Spaghetti

  • 1 Packet Slendier Spaghetti
  • 2 cloves garlic, crushed
  • 400g can brown lentils, drained
  • 1 tsp dried chilli
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 Tbsp tomato paste
  • 1/2 zucchini, sliced
  • 1 can crushed tomato
  • 1 tsp olive oil
  • parsley, to garnish
  • grated parmesan cheese, to garnish (if desired)
  1. Prepare Slendier Spaghetti as per instructions on the pack and set aside.
  2. In a large saucepan add oil and gently heat; Add onion and garlic and cook until softened.
  3. Add celery and zucchini to pan; Cook until tender.
  4. Add canned tomato, dried chilli and tomato paste to pan.
  5. Reduce heat and simmer. Add drained brown lentils and stir.
  6. Toss in prepared Slendier Spaghetti and heat through.

Thanks Slendier HQ for the recipe. See original recipe here

2) Miso in a Mug

Noodle-y and umami, this is super satisfying…Comfort food without the carbs.

  • 1 serve shirataki noodles
  • 1 Tbsp Shiro (light) miso paste (from Asian grocers/health food stores)
  • 1 serve shiritaki noodles
  • 1 TBS dulse seaweed flakes (optional)
  • +- 200 ml just-boiled water

Spoon the miso into a mug; Add boiled water and give it a good stir so the miso dissolves into a nice broth. Add the noodles and dulse. Leave to sit for about 5 mins so the noodles soften and voila!


3) Turkey and Mushroom Fettucine

  • 1 packet Slendier Organic Fettuccine
  • 2 tsp olive oil
  • 250g turkey breast
  • 200g flat mushrooms, roughly sliced
  • 1 garlic clove, crushed
  • 1 Tbsp liquid chicken stock (reduced salt)
  • 1/2 Cup light natural yoghurt
  • ½ Tbsp wholegrain mustard
  • ¼ Avocado, sliced
  • 1 Tbsp fresh dill
  • 2 Cups mixed salad leaves, tossed in white wine vinegar and pepper - to serve
  1. Prepare Slendier as per instructions on the back of the packet. Set aside.
  2. Heat 1 tsp oil in a large non-stick frying pan over medium heat. Season turkey with a small amount of pepper before adding it to the pan; Cook for 4 mins each side or until cooked through. Transfer to a plate.
  3. Heat 1 tsp oil over pan again on a high heat. Add mushrooms and garlic. Cook, stirring often for 5-6 mins or until tender.
  4. Stir in stock, yoghurt, mustard. Bring to the boil. Reduce heat to medium heat and simmer for 10 mins or until sauce reduces and thickens slightly.
  5. Slice turkey across the grain. Add to the pasta sauce and toss to combine.
  6. Carefully toss in the avocado and dill, season with pepper and serve with a side of salad greens.

Another one from the Slendier team – Thanks guys! Check out the original recipe here

4) Peanut Zoodles!

Serves 1-2 (but recipe can easily be made for more people).

So I’ve finally hopped on the veggie spiraliser train…This thing is fun! It really can turn a simple dish into a special one.

  • 1.5 large zucchinis, ends cut off (or 3 small)
  • 1 heaped Tbsp 100% peanut butter
  • 1 tsp tamari (or soy sauce)
  • ½ tsp mirin
  • ¼ tsp rice malt syrup (or honey)
  • 1 Tbsp roasted peanuts
  1. Spiralise the zucchini; If you don’t have a spiraliser, simply peel the zucchini lengthways for zucchini fettucine.
  2. Then, in a small bowl, combine peanut butter, tamari, mirin and rice malt for the sauce, adding a little hot water to thin to desired consistency.
  3. Pour sauce over zoodles and toss well.
  4. Top with roasted peanuts and you have a big ‘noodle’ dish that will really up your vegie quota for the day ;) If you want your zoodles a little softer, leave them to marinate for 10-20 mins (so they ‘wilt’ a bit).

Slendier Organic Fettucine is a low calorie low carb good source of fibre which is gluten free and vegan with only 8 calories per 100g. Visit their website to find out more www.slendier.com_

back to top