Have you heard of NuPasta before? NuPasta is an incredible new product on the market that has a ton of very cool nutrition qualities – and I was so excited when they asked me to create a recipe for them!
What is NuPasta?
NuPasta is created from the root of a konjac plant, which has unique qualities that make it the perfect gluten free pasta that is high in fibre and low in starch. Konjac is common to Japanese cuisine – and resembles a yam – however it’s very low in starch – which makes it much different!
Why is NuPasta awesome?
When it comes to pasta, our portions in this day and age are often humungous. For many of my clients with nutrition issues, like PCOS (polycystic ovarian syndrome), fatty liver disease, and diabetes, we have to watch the total amount of carbohydrate, and the types of carbohydrates we consume. This often has us rethinking the portions of pasta – and what’s frustrating is – makes us feel like we’re missing out – or that we’re deprived.
What I LOVE about NuPasta is that konjac root is naturally low in starch, and is a great source of fibre (6 grams per serving – compared to the 1 or 2g a serving of regular pasta offers you!) which means you can enjoy your delicious noodles in a more filling portion! I don’t know about you but I’m getting awfully tired of the zucchini noodle trend – yes, they’re delicious – but they aren’t a replacement for pasta. They just aren’t.
Ya’ll know, I’m a huge fan of recipes that take very little time, and make very little mess. I loved that there was no noodle boiling and straining with NuPasta – because it’s pre cooked! All you have to do is drain, and rinse, and you’re good to go! I saved two dishes that I usually hand wash – my pasta pot and my strainer. Plus the 10 minutes it takes to cook the noodles. HELLO time-saver!
The recipe I created is LOADED with fibre, often a challenging thing to get enough of on a gluten free diet. The fibre in NuPasta is called glucomannan – which is a fermentable (prebiotic) fibre, which helps to feed your gut bacteria! Not to mention it’s full of protein, and it’s plant based – perfect for #MeatlessMondays.
Give this 20 minute NuPasta recipe a try, and let me know what you think!
Thai Peanut Noodle Bowl with Fettuccine NuPasta
- 2 packages fettuccine NuPasta
- 1 cup edamame, frozen & shelled
- 1 cup purple cabbage, shredded
- 1 red pepper, sliced
- 1/4 cup roasted unsalted peanuts, crushed
- Fresh cilantro
- For the sauce
- 1/2 cup natural unsalted peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 clove garlic, minced
- 2 Tbsp ginger, minced
- chili flakes (I used 1/8 tsp but up to ¼ if you like spicy!)
- In a wok, combine edamame, red pepper, and cabbage on high heat. Sauté until fork-tender.
- While the vegetables are cooking, combine peanut butter, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and chili flakes in a bowl.
- Drain fettuccine nuPasta
- Add pasta & sauce to the vegetable mixture - mix until heated through
- Portion and top with crushed peanuts & cilantro
Recipe Tips & Tricks
- This sauce, and the veggies can be prepped ahead of time – so that you can throw them together on a weeknight super quick!
- If you’d like, you can swap the edamame out for chicken – if you prefer a pasta with meat. It would also be delightful with some smoked tofu!
- What I love about this recipe is, any vegetables would work! Shredded carrots in place of cabbage, zucchini, a handful of spinach, there are so many options for getting in enough veg – this is a great recipe to make use of the miscellaneous vegetables you may have in your fridge!
Disclosure: This is a sponsored post. I received food products & financial compensation from NuPasta. While the information conveyed may support clients’ objectives, the opinions expressed are my own and based on current scientific evidence. I do not engage in business with companies whose products or services do not match my personal and professional beliefs.