Told by doctors to cut the carbs. Are there low-carb spaghetti noodles out there, and which are the best in both carbs and taste?
Does it have to be spaghetti or any low carb pasta? I’ve seen low carb pastas in stores. Low Carb spaghetti you would probably have to order online from Amazon or the like.
I would like to stick to spaghetti for now, and would prefer personal experiences over Amazon lists.
I have tried Barilla’s Whole Wheat Pasta and I like it. Whole wheat pasta is lower in carbs. But I think it is only a small reduction. Sorry, I can’t offer any other help. Good luck.
I recently purchased a spaghetti noodle version of these at Costco:
Approached with low expectations they are fine.
(Don’t know why the image is flattened).
I like Banza spaghetti which is made from chickpeas and is lowish in carbs. Tastes just like regular spaghetti to me. I cook it the resistant starch method just to be sure.
Here’s the nutritional info:
This is the kind of thing I am looking for. Low carb, tasty, and doesn’t go from hard as a rock to mush if you don’t cook it just right.
Lowish-not what I am looking for.
How do I put this - there are LOTS of low carb noodle options, including some that work as spaghetti noodles (may not be labeled as such) but any that make significant reductions in simple carbs ( as opposed to fiber) are generally a poor replacement if you want taste to match traditional noodles. That doesn’t mean they taste bad, but they taste almost nothing like traditional pasta.
From spaghetti squash, to “noodles” spiralized from veggies, etc.
If you just want them for the appeal and sauce delivery option, then konjac/shirataki (more or less the same thing, but you’ll see both names on products) is a great option, such as healthy noodles above (konjac) or these:
Which are a shirataki blend. But they don’t taste right, the texture is off, and the smell can be offputting.
(oh, and they’re generally NOT cheap, especially compared to dry wheat based pastas)
If you have a sauce you love, some nice cheese, and some really great meatballs, spaghetti squash is perfect.
If you accentuate all of the non-starch parts of a meal, you will find yourself being fine without the starchy parts. It’s better to have an excellent rest-of-the-meal than a ho-hum rest-of-the-meal and ho-hum or bad starches (noodles, breads, etc).
I find spaghetti squash a terrible substitute.
Doesn’t taste or feel like pasta at all. Everyone’s taste varies, but to me it is nasty.
No, it most certainly isn’t.
Welp, being of 0% Italian extraction, I guess I wouldn’t know a good spaghetti noodle if it noodled me in the face, so I’ll take your word for it. I always found it perfectly bland enough to get the mouth feel and not get in the way of the sauce. I suppose I’ve never thought to myself of spaghetti “this is a good noodle.” I have, however, thought to myself “this is a terrible low carb version of a noodle” with other noodles.
I thought your answer was as good as any other. There’s no good truly low carb noodle. The closest I’ve come is tofu shirataki, and that works best with Asian dishes, not so much spaghetti. I just don’t think it’s possible.
One option might be to mix noodles. Shirataki noodles are basically just fiber but they don’t have the same flavor nor texture as regular wheat noodles, but they’re still fairly pleasant to eat. You can mix them in whatever ratio to find your personal optimal where you still accept the flavor while reducing the carb content as much as you can.
Wheat noodles would add more fiber but not significantly change the amount of carbs. Ditto for most alternatives that are, really, just trying to cut the gluten (e.g. quinoa noodles).
To me, it tasted like sour cheese or something. A strong do-not-recommend.
It’s because you linked to the imgur album that contains the picture. You have to click on the picture in the album to get the link that ends in “jpg”. They don’t make it easy to find this out.
Those aren’t bad at all, but they’re really a substitute for Asian rice noodles more than they are a substitute for pasta.
Ditto. Why would I pour pasta sauce all over a watery winter squash that tastes like pumpkin? And then pretend it’s really a pasta?
Because there’s really nothing else you can do. For some reason, it’s actually a bit tricky for me to find spaghetti squash around here. It shouldn’t be. I’m in Chicago. But it’s not in any of the groceries I visit. It’s not a real pasta substitute in any way, but, in my opinion, it makes a delicious final dish anyway. I mean, there’s no good fake truly low-carb noodles out there. There really aren’t. I’ve tried, and maybe you can find something that has only 60-70% of the carbs the original wheat pasta has. But if you’re looking for a true low carb wheat pasta substitute. Good luck. I’ll be happy to know if there is one.