Low-Carb Substitute

Konjak Pasta with Berries

5
Average: 5 (5 votes)
(5 votes)
Konjak Pasta with Berries

Konjak Pasta with Berries - Low-carb treats with plenty of vital substances. Photo: Marieke Dammann

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
409
calories
Calories

Healthy, because

Even smarter

Nutritional values

Konjak noodles are incredibely low in carbs and fat, but full of digestive fiber.

If it's not summer, feel free to use frozen berries.

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein8 g(8 %)
Fat36 g(31 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage11.4 g(38 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K73.3 μg(122 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52 mg(55 %)
Potassium703 mg(18 %)
Calcium129 mg(13 %)
Magnesium86 mg(29 %)
Iron2.6 mg(17 %)
Iodine6 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids4.8 g
Uric acid91 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
1 Lime
2 shallots
1 garlic
1 red chile pepper
10 ounces Celery
2 tablespoons Canola oil
3 ounces Vegetable broth
7 ounces Almond creamer or Soy creamer
2 tablespoons Pine nuts
5 Strawberries
½ bunch parsley
salt
peppers
14 ounces Konjac noodles (Spaghetti)
How healthy are the main ingredients?
CeleryPine nutsparsleyLimeshallotgarlic

Preparation steps

1.

Rinse lime with hot water, dab dry and finely grate some peel. Halve lime and squeeze juice.

2.

Peel and finely dice the shallots and garlic. Halve the chilli pepper lengthwise, remove seeds, wash and chop. Clean the celery, possibly unthread it, wash and cut into 1/2" thick slices. Coarsely chop the celery green.

3.

Heat oil in a pot. Add shallots, garlic, chilli, celery and celery green and fry for 3-4 minutes at medium heat. Deglaze with broth. Add almond cuisines, bring to the boil and simmer everything for 5-6 minutes.

4.

Meanwhile, roast the pine nuts in a hot pan without fat for 3 minutes at medium heat. Clean and wash the strawberries, dab dry and cut into small cubes. Wash parsley, shake dry and chop.

5.

Add parsley to the sauce. Season to taste with salt, pepper, lime zest and juice. Rinse konjac spaghetti thoroughly and cook in boiling salted water for 2 minutes. Drain, add to herb-lime sauce and mix well. Place on plates and garnish with pine nuts and strawberries.