Zero Calorie Baked Pasta Bolognese

May 10, 2023May 10, 20230 4
Zero Calorie Baked Pasta Bolognese recipe for a healthy dinner
in Pasta

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 packages shirataki noodles
1 can cooked lentils
1/2 tablespoon olive oil
1/2 yellow onion
2 garlic cloves
10 sun-dried tomatoes ( finely chopped )
1 sprig rosemary , finely chopped
1/4 teaspoon black pepper
1 pinch salt ( Himalayan )
1 tablespoon dried Italian herb seasoning
2 tablespoons grapeseed oil
2 tablespoons cornstarch ( or fine Rice Flour )
250 ml milk ( Plant Based )
1 pinch salt ( Himalayan )
5 cherry tomatoes , thinly sliced
1 teaspoon dried oregano

Nutrision Information

Servings Per Recipe
4
Calories
54
Sugar
2g
Fat
8.5g
This Zero Calorie Baked Pasta Bolognese is a perfect recipe for anyone looking for a healthier alternative to traditional pasta dishes. Shirataki noodles are a great alternative to regular spaghetti noodles as they are made from Konjac root, making it a low-carb and low-calorie option. Lentils and sun-dried tomatoes add a rich flavor to the dish, while the cornstarch and plant-based milk provide a creamy and tangy sauce. This recipe is perfect for those who are following vegan, vegetarian, or gluten-free diets because it doesn't contain any animal products or wheat.

Instructions

1.Preheat your oven to 375°F (190°C).
2.Rinse the Shirataki noodles under cold water, drain and rinse again. Boil for approximately 3 minutes and drain, then pat dry.
3.Heat the olive oil in a pan. Add the finely chopped onion and fry on medium heat until softened. Add the garlic, sun-dried tomatoes, rosemary, black pepper, salt and Italian herb seasoning and fry for 2 more minutes.
4.Add the lentils and fry for another 2 minutes.
5.In a separate pan, make a roux by heating the grapeseed oil and whisking in the cornstarch or rice flour. Once combined, gradually add the plant-based milk and whisk until smooth. Add a pinch of Himalayan salt and keep whisking until the sauce thickens.
6.Add the thin slices of cherry tomatoes and dried oregano to the lentil and tomato mixture. Stir to combine.
7.Mix the lentil and tomato mixture with the shirataki noodles.
8.Pour the mixture in a baking dish and bake for approximately 25 minutes. Serve hot with a fresh salad on the side.

PROS

This low calorie pasta recipe is a healthy alternative to traditional pasta dishes.

Shirataki noodles are made from konjac root and contain zero calories and zero carbs, making it perfect for a low carb or keto diet.
The dish is also suitable for vegans and vegetarians.

CONS

Some people may not enjoy the texture of shirataki noodles as they are slightly rubbery in texture.

The dish may not be as filling as regular pasta dishes, making it unsuitable for those who need a hearty meal.

HEALTH & BENEFITS

This dish is high in plant-based protein and dietary fiber, making it great for supporting gut health and aiding digestion. The dish is also low in calories, carbs and sugar, which can help with weight loss. Plus, the dish contains plenty of vitamins and minerals from the vegetables such as lycopene from the tomatoes and vitamin C from the onion.

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