The closest thing I’ve found is Dreamfields pasta. They have different kinds including spaghetti, penne & lasagna. I used to be able to get it in various grocery stores around here, but no one seems to carry it anymore. You can still get it at Amazon.
Another con is the extraordinary ecological damage associated with palm agriculture.
Aw crap, I didn’t know that.
ETA: I did a little googling, and while palm harvesting in general, say for palm oil, can be environmentally bad, harvesting hearts of palm is not necessarily, depending on how it’s harvested:
The Palmini site claims that it’s ethically harvested, for what that’s worth:
Is Palmini production deforesting and killing precious life?
Not at all! Our product is made from cultivated palm trees, very similar to sugar cane. We grow our own palm trees and harvest them in a controlled environment.
Additionally, we do not cut the entire tree. The same tree will grow over and over making it environmentally sustainable
May I ask: Triglycerides?
I just got my Cholesterol blood test results this morning. Overall score, good/bad, everything was beyond excellent. Impressive.
My triglycerides were over 300. And those are what will kill you. Cutting carbs is really hard, so Godspeed…
I checked, and it seems to be available at Walmart in my area (Portland, OR).
The best bet might be to make “noodles” out of spaghetti squash. Or, if this taste is less than you hoped (I like squash but not in this way), make lasagna with fewer noodles and more filling including vegetables. I did not like shiritaki noodles and do not recommend them, but everyone is different.
Me, I eat pasta - but save it for lunch or after a workout. I eat smaller portions, and eat it less often than I once did, but I did not want to remove pasta from my diet completely.
Not tried carrots. Haven’t seen a commercial low carb pasta from a big pasta company in Canada, but am sure they are a thing in the US or at health food stores I do not go to.
The regular shirataki suck, but I find the tofu shirataki not bad for Asian stir fry type dishes (not spaghetti.) Just making sure that people are clear when I said tofu shirataki above, I am not talking about regular shirataki noodles.
I only tried the soybean ones, but I did make the mistake of using a tomato sauce. They’d probably work better, as you imply, with Asian sauces such as soy-ginger or Szechuan.
I just looked up the nutrition facts on three of their pastas. Each of them have 42g of carbs per 2 oz serving, 37g net carbs. That is not low carb.
The boosters are probably talking about Dreamfield’s claims about being low carb before they got sued for unproven claims.
Ask Ina: Dreamfields Pasta – Real or a Bad Dream? – GoodFood World’%20unique%20manufacturing%20process%20is,the%20back%20of%20a%20package.
Sorry not pasting well on my tablet. But they made/make a lot of claims on what is functionally equivalent to a high fiber or 100% whole wheat pasta… Which explains why it tastes so close.
I’ve made zucchini lasagna that turned out very well. The trick (IMO) is to slice the zucchini “noodles” very thin, using a mandolin or a wire cheese slicer. Then salt the zucchini and let it sit. Then rinse off the salt, let the zucchini air dry first in towels on the counter then in the refrigerator.
Use the zucchini slices as you would noodles to build your lasagna.
Yeah, zucchini is like 95% water, and unless your recipe requires that water, salting and leaching the water out is pretty much required. I do this with watery slicing tomatoes too if I’m going to use them on/in a bread product.
I’ve never had to do this with eggplant-slice lasagna. Slice, layer, bake. Sometimes I slice it the long way. I don’t much care for cooked zucchini, but love eggplant.