Avocado Pasta with Shirataki Recipe, Keto & Low Carb

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This quick and simple avocado pasta uses shirataki noodles as a base, with only a few other basicingredients. It useswhat I had leftover in the fridge;an avocado and some thickened cream, along with some dried basil, salt and pepper. I imagine it would be pretty amazing with some lemon juice, fresh coriander and chili flakes too; kind of like a guacamole pasta!

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Avocado & Shirataki

While the shirataki noodles were simmering, I smashed up the avocado and mixed the cream through to achieve my desired consistency.I don’t own a blender or food processor yet (I ~~want~~ got this little guy!), but I’m sure you could achieve a much creamier texture by blending. In my dreams, this would also be served with some crumbled feta, but it’s rather hard to findhere, so shredded mozzarella made doinstead!

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Avocado Pasta with Shirataki Recipe, Keto & Low Carb - Happy Keto (4)

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Keto Creamy Avocado Pasta with Shirataki

Author Happy Keto

Ingredients

1 packet of shirataki noodles
1 avocado ripe
1/4 cup heavy cream
1 tsp dried basil
1 tsp black pepper
1 tsp salt

Instructions

Prepare the shirataki

Drain the shirataki noodles in a colander to remove the liquid they come packaged in. Rinse thoroughly under running water. If the noodles are rather long, cut into shorter pieces with scissors.
Boil some water and cook the shirataki for 1-2 mins to remove any lingering fragrance. Drain and rinse again.
Heat a clean dry frying pan and throw in the shirataki. The noodles contain large amounts of water, so this will help dry them out to remove some of their gelatinous texture. Cook for about a minute until they start to make a whistling sound. Remove from heat.

Prepare the sauce

In a bowl, mash your avocado and add the cream, basil, salt and pepper. For a smoother texture, blend ingredients in a food processor.
Add to the frying pan with your shirataki noodles and stir through.
Serve hot with cheese and enjoy!

Notes

Nutrition Information (approx):
This serving has 6g net carbs.
Calories: 453kcal, Net carbs: 6g, Carbs: 16g, Fibre: 10g, Fat: 42g, Protein: 4g, Sugar: 3g

20 comments

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Cardio doc put me on a wheat free diet avocado a day I’m trying this thank you
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1. Hi Lisa, thanks for commenting! I hope you enjoy the recipe 🙂
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2. This one is must try recipe. I’ll be making this on the weekend.
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How many servings does this make?
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1. Hi Traci, this recipe is for a single serving, which I double for the two of us at home. It looks quite small, but I find the shirataki noodles are rather filling!
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Looks super yummy! Will have to try this dish!
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1. Thanks so much Jenn, I hope you’ll give it a try!
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Yummmmm!
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Looks awesomely delicious! I am so excited to try this. Thanks for sharing!
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Great recipe! I hope you will have more shirataki noodle recipes.
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I love pasta! This is a new twist to my old favorite. I can’t wait to try this. Thanks for the recipe!
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I thought I cooked the noodles as I was supposed to. However the consistency was rubbery and no one in my family (including me) like them. I was very disappointed. Is there a trick to making the noodles a better texture? I also noticed your noodles were a light tan color and mine were not…. Are they supposed to be?
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1. Hi Apryl! Thanks for commenting, sorry to hear the noodles didn’t turn out as expected. Following all of these cooking steps removes the fishy aroma, but some kinds of shirataki will always have a rubbery texture. There are a huge variety of noodles available, so it could be worth trying a different brand. I’ve written a more extensive post about the kinds of shirataki that might be helpful too. The noodles I used in this recipe are a Japanese brand that isn’t available abroad as yet (fingers crossed that changes soon)! 🙂
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