Konjac Pasta with Roasted Eggplant, Tomatoes & Cucumber Ribbons

This is a great way to get in a low calorie vegetarian dish packed full of flavour!

 

Currently I’m doing an Optifast Intensive pre-op diet before I get gastric sleeve in just a few weeks! As part of this diet, we’re required to have 2-4 cups of vegetables per day from an allowed list. I LOVE creating meals that are recreations of food that I love – pasta being one of them!

This recipe is vegan, vegetarian, low carb and low calorie alternative! Konjac noodles are a low calorie noodle that doesn’t really have a taste so packing flavour into this with garlic and basil tomato sauce really helps to make a delicious meal. I also roast the eggplant and they replicate a meat like texture – crispy on the outside and oozy on the inside which is so yummy!

Konjac Pasta with Roasted Eggplant, Tomatoes & Cucumber Ribbons

Recipe created by Ari Eats
Makes 2-3 servings

Prep time: 20 
Cook time: 40 minutes
Total time: 1 

INGREDIENTS
  • 1 can of cherry tomatoes in thick sauce
  • 1 tablespoon olive oil
  • 10-12 leaves of basil
  • 2-4 cloves galric
  • 1 large eggplant
  • 1 courgette/zucchini, peeled into thin strips
  • 1 pack of Konjac noodles – angel hair or spaghetti works best
  • 1/2 tablespoon salt
METHOD
  1. Preheat your oven to 180 degrees Celsius on fan bake.
  2. Line a baking tray with baking paper.
  3. Slice your eggplant into rounds approximately 2.5cm thick and place on the tray.
  4. Sprinkle generously with salt and drizzle with olive oil.
  5. Ensure these are completely covered for the best result when cooking.
  6. Allow to cook for 20-30 minutes or until golden brown on the outside and soft on the inside.
  7. Remove from oven and allow to cool. Roughly chop into large chunks – approximately sixths.
  8. In a medium sized pan over a medium heat, add olive oil and garlic. Allow garlic to infused for 1 minute before adding the can of tomatoes with the juice.
  9. Turn the temperature down to a simmer and leave for 5 minutes.
  10. Take the courgettes, eggplant and rip basil into pieces adding this all to the sauce.
  11. Follow this with adding the konjac noodles and tossing to combine. Allow to simmer for a further 5-8 minutes until warm and all the flavours have infused.
  12. Serve while hot. Top with a basil leaf like I did and enjoy!

If You Try This Recipe Out, Don’t Forget To #Arieats So I Can See Your Recreation!

Comments

comments

Leave a Reply

Your email address will not be published. Required fields are marked *