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Most of the pasta recipes rely on shirataki, which is the noodle form of konjac (Japanese name: konnyaku). Konjac is gelatinous and somewhat translucent, produced from the corm of a Southeast Asian tuber.
Konjac is rich in a dietary fiber, glucomannan, which has very few calories. Konjac can be used as noodles, rice or blocks (to be cut up into strips or cubes), and produces a strong sense of fullness. It is actually mostly water, and acts well as a ‘sponge’ by taking in the flavors of surrounding ingredients.
The other pasta substitute is zucchini, which can be spiraled or sliced in large flat sections for the lasagnas. If you tire of konjac pasta, or even never got to like it in the first place, try zucchini pasta instead. Just like konjac, it will need to be strained when microwaved :)
With the shredder insert on a V-slicer (you can choose thicker or thinner shreds to your liking), run a zucchini lengthwise across the blades (watch your fingers!). You can also use a spiraling tool to achieve a similar end state. The longer the zucchini, the longer your green ‘noodles’ will be. You can boil or microwave the zucchini noodles to get them soft, and they will make for a nice alternative to konjac noodles.
