Pasta is one of the best comfort foods out there. However, even one serving can mean a lot of carbs, which isn’t ideal for anyone trying to eat healthily or lose weight. But don’t worry – you can substitute the ingredients to create a healthy, low-carb version of your favorite pasta dish without sacrificing taste and flavor!
Healthy Eggplant Lasagna
What you need:
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1 large eggplant, peeled, cut into 1/4-inch pieces, toasted
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1 egg
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3 sprigs of thyme, chopped
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2 sprigs of oregano, chopped
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2 garlic cloves, chopped
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6 slices of semi-skimmed mozzarella cheese
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2 1/2 cups tomato sauce
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2 cups grated Italian cheese mix
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2 cups ricotta cheese
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1 1/4 cups chopped spinach
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10 grinds black pepper
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Salt to taste
In a bowl, combine egg, thyme, oregano, garlic, Italian cheese mix, ricotta cheese, and black pepper. Place aluminum foil on a 9-inch baking pan, then spread about 1/2 cup of tomato sauce, followed by half of the roasted eggplant. Top with half the spinach and then half the ricotta mixture. Repeat the layers with the ingredients and finish with the tomato sauce. Top the lasagne with mozzarella and cover with aluminum foil. Bake in a preheated oven (350 degrees F) for 30 minutes. Remove aluminum foil and bake for an additional 5 to 10 minutes or until cheese is brown and bubbling.
Mac (cauliflower) and cheese
What you need:
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1 head cauliflower, broken into bite-sized pieces, steamed
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1 sweet onion, thinly sliced
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1 cup of milk
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1 cup Monterey Jack cheese
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1 cup mozzarella cheese
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3/4 cup Gouda cheese
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1/2 cup breadcrumbs
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1/4 teaspoon cayenne pepper
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Salt and ground black pepper to taste
Layer cauliflower, onion, Monterey Jack cheese, mozzarella cheese, and Gouda cheese in a greased baking pan. Season with cayenne pepper, salt and ground black pepper. Pour milk over the mixture, then cover with aluminum foil. Bake in a preheated oven (375 degrees F) for 40 to 45 minutes. Remove the cover and bake an additional 20 to 30 minutes or until the top is browned.
Carbonara a la sweet potato
What you need:
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1kg sweet potatoes, peeled, cut into long thin strands resembling noodles
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3 strips of bacon in the middle, chopped
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3 eggs, beaten
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2 garlic cloves, chopped
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1 cup grated parmesan cheese
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1 cup sliced mushrooms
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3/4 cup baby spinach
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1 tablespoon extra virgin olive oil
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
Place sweet potatoes in a saucepan of boiling water and stir until slightly soft, about 1 minute. Remove from stove. Reserve 1/4 cup of the water and drain the rest. Put the “noodles” back into the pot. In a bowl, combine the reserved water, eggs, parmesan cheese, salt and pepper, then pour over the sweet potatoes in the saucepan. Throw to cover. Heat oil in a pan, then cook bacon and mushrooms until tender, stir in garlic and spinach. Pour the mixture into the saucepan and toss to combine with the sweet potato.
Try these healthy and tasty low carb options for your favorite pasta dishes!
Thanks to Adrian T. Cheng
