Category: Pasta

Low Carb Tuna Mornay Pasta Bake

A cheesy, low carb, tuna mornay with peas and corn for extra flavour. A great quick dinner.

Ingredients:

  • 2 x Packages of Shirataki/Konjac noodles drained and rinsed well
  • 20g butter or margarine
  • 2 tablespoons GF Corn flour (20g carbs)
  • 1 1/2 cups (375ml) milk (18g carbs)
  • 2 cups (230g) grated cheddar cheese
  • 200g frozen green peas  (12g carbs)
  • 200g frozen corn kernels (25g carbs)
  • 1 (425g) tin tuna, drained
  • 1 pinch salt
  • 50g Almond Flour (2g carbs)

Directions

  1. Preheat the oven to 180 degrees C. Drain and rinse the Konjac noodles
  2. Melt the butter over medium heat in a small saucepan. Stir in the GF corn flour until it is smooth and then gradually mix in the milk so that there are no more lumps and then stir in half of the cheese. Add the peas, corn, and Konjac noodles. Drain the tuna and add that to the cheese mixture.
  3. Transfer the cheese and tuna mixture into a greased casserole dish and then top it with the rest of the cheese. Sprinkle the almond flour on top of the cheese.
  4. Bake for about 20-minutes in the preheated oven until the sauce is bubbly and the cheese is browned.

Although this recipe is not an ultra-low carb recipe, it is only about 80g of carbohydrates for the entire dish, which serves our family of 5. If you add a salad to the menu then the entire meal should work out to be less than 20g of carbs per serve.

Please check your own carb count based on your individual ingredients, the carb count I’ve included here is only to be used as a guide …

Adapted from All Recipes Tuna Mornay Pasta Bake

Low Carb Tuna Casserole

I really need to find some meals that are easy and quick to cook for our T1D son and our Ceoliac daughter. This one looks like it might just hit the spot …

The ingredients are very basic …

  • Shirataki/Konjac noodles drained and rinsed well
  • Canned tuna
  • Peas
  • Cream
  • Almond milk
  • Garlic powder
  • Onion powder
  • Pepper
  • Small amount of smoked paprika
  • Cream cheese
  • Tasty Cheese
  • Mozzarella Cheese
  • Parmesan

To cook the casserole bake it at 180C for approximately 10-15 min.

Found this one on the Facebook Group Let Me Be 83: 30 Day Low-carb Support Group by Kimberly Ann Nguyen.

One Pot Spaghetti Bolognese

Ingredients:
  • 2 x tbsp Olive oil
  • 2 1/2 cups beef broth
  • 1 x jar pasta sauce
  • 250g spaghetti noodles
  • 1 x medium diced onion
  • 500g ground beef, veal, turkey, or chicken
  • 1 x clove minced garlic
  • 1/4 cup shredded parmesan cheese
Directions:
  1. Heat up olive oil in deep saucepan over medium heat
  2. Brown beef and onion for about 10-minutes unless onion is transparent
  3. Add minced garlic and cook for one more minute
  4. Add beef broth and pasta sauce, stir through and bring to a boil
  5. Add the pasta noodles
  6. Cook until noodles are cooked
  7. Add parmesan cheese and stir through

Creamy Chicken and Tomato Pasta

Ingredients:
  • 1 tbsp olive oil
  • 500g chicken breast cut into 1″ pieces
  • 1 medium onion
  • 1 tbsp dried basil
  • 3 garlic cloves
  • 1/4 tsp red pepper flakes
  • pepper
  • salt
  • 1/4 cup butter
  • 3/4 cup milk
  • 1 cup mozzarella cheese
  • 1 can diced tomatoes
  • 250g spiral pasta
Directions:
  1. Cook pasta according to package instructions.
  2. Heat oil and sauté onion until tender, salt and pepper chicken pieces and add to the pan along with the garlic, cook until cooked through.
  3. Add can of diced tomatoes, including juice, to the onion and chicken an heat until bubbling. Add butter, milk, and cheese to the pan. After it has simmered for a while to reduce the sauce, add  the basil and 1/4 tsp red pepper flakes.
  4. Add the cooked pasta to the chicken pan and stir to combine.
  5. Salt the dish just enough to bring out the flavour of the basil.