There are many varieties of low carb pasta alternatives or substitutes out there, some are good, some not so good, and all are worth trying. After all, part of the fun and excitement of trying new recipes or starting your low carb diet journey includes this kind of experimentation. That being said, the search for the best low carb pasta alternative ends here!
You never would’ve guessed it… crinkle cut carrots! Boil them just like pasta, the shape and texture ends up being somewhere between a large ziti noodle and a gnochi (just right). And just the slightest carroty flavor that is not covered by the delicious bolognese sauce actually brings out the flavor of the sauce, which has carrots in it as well. This is one of the most satisfying, can’t-believe-it’s-low-carb meals in the Low Carb High Party repertoire. You will never miss the pasta!
Low Carb Recipe | Low Carb Carrot “Pasta” Bolognese | Ingredients
- Crinkle Cut Carrots
- Tomato Paste
- Pomi Tomato Sauce (the one in the cardboard box)
- Red Pepper Flakes
- Worcestershire Sauce
- Skim Milk
- Your choice of Ground Beef or Ground Turkey
- Fresh Basil
- Parmesan Cheese
Low Carb Recipe | Low Carb Carrot “Pasta” Bolognese | Directions
Dice or grate one onion and grate one carrot. Sautee them on medium high heat for 3-4 minutes, season with salt and pepper. Add dried oregano and heat briefly for about a minute. Add garlic to taste and sautee 1 minute. We like an extra kick from garlic so use about 1-2 heaping tablespoons of diced garlic. Add 1 tbsp of tomato paste and let that heat for 1 minute and fold in to the sauteed veggies.
Make a well in the saucepan to make room for your meat. Add in one package of ground beef or ground turkey. Season meat with salt and pepper. If you are using ground turkey make sure to add lots of fennel seed, it will make the turkey taste like sausage! Add in one container of Pomi Tomato Sauce. Refill the empty Pomi container about a quarter of the way and shake to get the extra tomato sauce loose, then pour it all into the sauce pan. Add red pepper flakes, salt, pepper, two dashes of Worcestershire sauce and a quarter cup of skim milk. Stir together until combined. Simmer the sauce for about 20 minutes.
Finally, salt a pot of water and bring it to a boil. Add in the bag of carrots and boil on high for about 8-10 minutes. Treat this as you would pasta and cook the carrots until they are “al dente” or to your texture liking. Strain the finished carrots and then return them to the carrot pot. Add a half cup of the bolognese sauce to the carrot pot, which is still on the hot stove top, and stir well for one minute. This will remove excess moisture from the carrots and ensure you are not left with a soupy pasta dish but instead are left with a delicious pasta substitute!
Sprinkle with fresh chopped basil and parmesan cheese. Serves Two.
Nutritional Information: Approximately 20g carbs per serving
Carrots do have some carbs, but that is offset some by the fiber content. It also falls under the umbrella of vegetable, so feel free to ignore the carbs and eat as many veggies as you like! C’mon, they are veggies! The carbs in this dish are mainly coming from the tomato. One container of Pomi Tomato Sauce has about 28g carbs, but that is offset by some fiber leaving it at a total of 20g net carbs per container. The tomato paste for thickening will add back in about 2g net carbs per tablespoon. The diced onion will add in about 10g carbs. And a few grams will sneak in from the grated carrot as well. So there are about 40g net carbs for the entire pan of bolognese sauce, but remember that is divided over two heaping portions. Note: If you had used spaghetti instead of carrots, a cup of the pasta alone would put you at about 40g carbs. Overall, a considerably more healthy alternative to pasta.