PASTAS & SAUCES

Shirataki Carbonara #2

A Low Carb Vegan Recipe for Health and Earth Conscious Pasta Heads

Nope, ‘carbonara’ is not Italian for carb sauce!

This is an alternative version of shirataki carbonara from what I described in the book. Both are great but taste very different, which makes the concept of doing shirataki pastas all the more intriguing.

1 package of shirataki (white konjac noodles), 200g
1/4 cup Egg Yolk Substitute
Garnish with parsley
Pepper (not salt!) to taste
Grated vegan cheese (optional, to taste)

Strain the excess water from the shirataki package. Microwave the shirataki noodles, covered on high for 90 seconds, again straining any excess water from the noodles.

Transfer the shirataki noodles to a mixing bowl, then pour ¼ cup of the egg yolk substitute and toss to coat the noodles with the sauce, adding pepper to taste (remember that the egg yolk substitute has plenty of black salt, so no more salt is needed). While tossing, you can add some grated vegan cheese if so desired.

Transfer to a bowl and garnish with the parsley.