18 Tasty Low Carb Pasta​ Recipes

Low Carb Pasta​ Recipes offer a delicious and satisfying alternative to traditional pasta dishes, allowing you to enjoy all your favorite pasta meals without the extra carbs. Whether you’re following a keto, paleo, or low-carb diet, these recipes provide a variety of options that fit seamlessly into a healthier lifestyle.

A low carb diet can help with weight management, improve blood sugar control, and support overall wellness by reducing refined carbs and sugars. By replacing high-carb noodles with nutrient-dense alternatives such as zucchini, shirataki, or almond flour pasta, you can enjoy a satisfying meal that won’t spike your blood sugar or leave you feeling sluggish.

Low Carb Pasta​ Recipes

1. Zucchini Noodles with Pesto and Cherry Tomatoes

Description: This vibrant dish is a refreshing twist on traditional pasta. The zucchini noodles, or “zoodles,” serve as a light and nutrient-packed base, while the pesto adds a burst of fresh, aromatic flavor. Paired with juicy cherry tomatoes, this dish is a perfect blend of savory and sweet, making it a delightful low carb meal.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil (for sautéing)

Instructions:

1. Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles, or you can buy pre-spiralized zucchini from the store.
2. Make the Pesto: In a food processor, combine basil, pine nuts (or walnuts), garlic, Parmesan cheese, olive oil, and lemon juice. Pulse until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
3. Sauté the Zucchini Noodles: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are tender but still firm.
4. Combine and Serve: Toss the zucchini noodles with the pesto sauce until evenly coated. Add the halved cherry tomatoes and gently toss again. Serve immediately, garnished with extra Parmesan if desired.

Nutritional Information (per serving):

• Calories: 180
• Protein: 5g
• Fat: 16g
• Carbs: 7g
• Fiber: 3g
• Net Carbs: 4g
• Sugars: 3g

This dish offers a delicious, light meal with a good balance of healthy fats from olive oil and nuts, as well as a satisfying crunch from the zucchini. It’s perfect for those looking for a fresh, low carb lunch or dinner option.

2. Shirataki Noodles Stir-Fry

Description: Shirataki noodles are made from konjac root and are incredibly low in calories and carbs, making them a popular choice for low carb diets. In this stir-fry, the noodles absorb all the savory flavors from a mix of soy sauce, garlic, and sesame oil. The dish is packed with colorful vegetables like bell peppers, carrots, and broccoli, creating a delicious, crunchy, and satisfying meal.

Ingredients:

• 1 package Shirataki noodles (drained and rinsed)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup broccoli florets
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey or sugar substitute (optional)
• 1/2 tsp red pepper flakes (optional for spice)
• 1 tbsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Prepare the Shirataki Noodles: Drain the Shirataki noodles and rinse them well under cold water. Place the noodles in a hot pan and stir-fry for 2-3 minutes to remove excess moisture. Set aside.
2. Cook the Vegetables: In a large skillet or wok, heat sesame oil over medium-high heat. Add the garlic and sauté for 1 minute until fragrant. Add the bell peppers, carrots, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Combine Noodles and Sauce: Add the cooked Shirataki noodles to the skillet with the vegetables. Pour in the soy sauce, rice vinegar, and honey (or sugar substitute). Stir well to combine and cook for another 2 minutes, allowing the noodles to absorb the sauce.
4. Finish and Serve: Sprinkle with red pepper flakes (if desired), sesame seeds, and green onions for garnish. Serve hot and enjoy!

Nutritional Information (per serving):

• Calories: 150
• Protein: 4g
• Fat: 9g
• Carbs: 12g
• Fiber: 6g
• Net Carbs: 6g
• Sugars: 5g

This Shirataki noodles stir-fry is a perfect low carb meal that’s full of flavor, crunch, and nutrients.

3. Low Carb Alfredo Pasta

Description: This creamy and indulgent Low Carb Alfredo Pasta is a satisfying dish that’s rich in flavor while being light on carbs. Instead of traditional pasta, you’ll use a low-carb alternative like zucchini noodles or shirataki noodles. The creamy Alfredo sauce, made with heavy cream and Parmesan, offers all the comfort of a classic Alfredo dish without the extra carbs, making it a perfect fit for a low-carb or keto diet.

Ingredients:

• 2 cups zucchini noodles (zoodles) or 1 package Shirataki noodles
• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing)
• 1/4 cup chopped parsley (for garnish)

Instructions:

1. Prepare the Noodles: If using zucchini noodles, spiralize the zucchini into noodles. If using Shirataki noodles, drain, rinse, and sauté them in a dry pan for 2-3 minutes to remove excess moisture. Set aside.
2. Make the Alfredo Sauce: In a large pan, melt butter over medium heat. Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and garlic powder, cooking for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
3. Combine the Noodles and Sauce: Add the cooked zucchini noodles (or Shirataki noodles) to the Alfredo sauce. Toss to coat the noodles evenly and cook for 1-2 minutes to allow the sauce to absorb.
4. Finish and Serve: Garnish with freshly chopped parsley and serve hot. You can also add grilled chicken or sautéed shrimp for extra protein.

Nutritional Information (per serving):

• Calories: 350
• Protein: 10g
• Fat: 30g
• Carbs: 7g
• Fiber: 2g
• Net Carbs: 5g
• Sugars: 3g

This Low Carb Alfredo Pasta is a decadent, yet guilt-free dish that delivers all the richness of traditional Alfredo without the carbs. It’s perfect for a comforting dinner or a keto-friendly meal that doesn’t compromise on flavor.

4. Eggplant Lasagna

Description: Eggplant Lasagna is a delicious low-carb alternative to the traditional pasta lasagna. Instead of pasta sheets, thin slices of eggplant are used to create layers of a hearty, flavorful dish. Packed with ricotta cheese, marinara sauce, and ground meat (or a vegetarian option), this lasagna is a comforting, flavorful meal that’s perfect for anyone looking to reduce their carb intake without sacrificing taste.

Ingredients:

• 2 medium eggplants (sliced into thin rounds)
• 1 tbsp olive oil (for roasting)
• 1 lb ground beef or turkey (or use plant-based protein for vegetarian option)
• 2 cups marinara sauce (sugar-free if desired)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg (for the ricotta mixture)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Slice the eggplants into thin rounds, about 1/4 inch thick. Place the slices on a baking sheet, brush both sides lightly with olive oil, and season with salt. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Set aside.
2. Cook the Meat: While the eggplant is roasting, heat a large skillet over medium heat and add the ground beef or turkey. Cook until browned and crumbled. Add the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5-10 minutes to let the flavors combine. Remove from heat.
3. Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper. Mix until smooth.
4. Assemble the Lasagna: In a baking dish, spread a thin layer of the meat sauce on the bottom. Then, layer with roasted eggplant slices, followed by the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and mozzarella cheese on top.
5. Bake the Lasagna: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Let the lasagna cool for a few minutes before slicing.
6. Serve: Garnish with fresh basil and serve hot.

Nutritional Information (per serving):

• Calories: 350
• Protein: 25g
• Fat: 24g
• Carbs: 12g
• Fiber: 5g
• Net Carbs: 7g
• Sugars: 6g

This Eggplant Lasagna is a rich, hearty dish that’s just as satisfying as traditional lasagna, but with fewer carbs. It’s perfect for anyone craving a comforting meal without compromising on flavor or their low-carb goals.

5. Spaghetti Squash Primavera

Description: Spaghetti Squash Primavera is a fresh, colorful, and light low-carb alternative to traditional pasta. The spaghetti squash serves as a perfect substitute for pasta, with its delicate strands resembling spaghetti. Tossed with a variety of sautéed vegetables like bell peppers, zucchini, and cherry tomatoes, and coated with a light garlic and olive oil dressing, this dish is full of flavor and nutrients—ideal for a healthy, low-carb meal.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 cup bell peppers, thinly sliced
• 1/2 cup zucchini, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the halves face down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and easily shredded with a fork.
2. Sauté the Vegetables: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the bell peppers, zucchini, and red onion. Stir-fry for 4-5 minutes until the vegetables are tender but still vibrant and crisp.
3. Combine the Squash and Vegetables: Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the sautéed vegetables. Toss everything together, adding salt, pepper, and fresh herbs.
4. Finish and Serve: Transfer the Primavera to serving plates and top with grated Parmesan cheese, if desired. Garnish with extra fresh basil and parsley.

Nutritional Information (per serving):

• Calories: 150
• Protein: 4g
• Fat: 7g
• Carbs: 18g
• Fiber: 6g
• Net Carbs: 12g
• Sugars: 6g

This Spaghetti Squash Primavera is a refreshing, light dish that’s bursting with the flavors of fresh vegetables and aromatic herbs. It’s a perfect low-carb meal that’s both satisfying and nutrient-dense, ideal for a healthy lunch or dinner.

6. Almond Flour Fettuccine Alfredo

Description: Almond Flour Fettuccine Alfredo offers a rich and creamy twist on the classic Alfredo pasta, using almond flour to create low-carb fettuccine noodles. The smooth, velvety Alfredo sauce made from heavy cream, Parmesan, and butter perfectly complements the homemade almond flour pasta. This indulgent, yet low-carb version of fettuccine Alfredo provides all the comfort without the carbs, making it an ideal dish for those following a keto or low-carb diet.

Ingredients: For the Almond Flour Fettuccine:

• 2 cups almond flour
• 2 large eggs
• 1/2 tsp xanthan gum (for added texture)
• 1/4 tsp salt
• 1-2 tbsp water (if needed)

For the Alfredo Sauce:

• 1 tbsp butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Make the Almond Flour Fettuccine: In a large bowl, combine the almond flour, xanthan gum, and salt. Create a well in the center and crack the eggs into it. Mix together to form a dough, adding water as needed to reach a smooth, elastic consistency. Roll the dough out between two sheets of parchment paper until it’s about 1/8 inch thick. Cut the dough into fettuccine-style noodles.
2. Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the almond flour noodles and cook for 2-3 minutes, or until they float to the surface and are tender. Drain the noodles and set aside.
3. Make the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and garlic powder, allowing the sauce to thicken for 3-4 minutes. Season with salt and pepper to taste.
4. Combine and Serve: Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly. Cook for an additional 1-2 minutes to allow the pasta to soak up the sauce. Serve immediately, garnished with fresh parsley.

Nutritional Information (per serving):

• Calories: 400
• Protein: 15g
• Fat: 32g
• Carbs: 12g
• Fiber: 6g
• Net Carbs: 6g
• Sugars: 2g

This Almond Flour Fettuccine Alfredo offers all the creamy richness of the classic dish, but with a low-carb twist. It’s perfect for anyone craving a satisfying, comforting meal while sticking to their keto or low-carb lifestyle.

7. Cauliflower Mac and Cheese

Description: Cauliflower Mac and Cheese is a delicious, low-carb alternative to traditional macaroni and cheese. Instead of pasta, cauliflower florets are used to create a hearty base that’s soaked in a rich, creamy cheese sauce made from sharp cheddar, cream cheese, and heavy cream. This dish is the perfect comfort food without the carbs, offering all the indulgence of classic mac and cheese with a nutritious twist.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender but still firm. Drain well and set aside.
2. Make the Cheese Sauce: In a large skillet, melt the butter over medium heat. Add the heavy cream, garlic powder, and onion powder, and bring the mixture to a simmer. Stir in the cream cheese and shredded cheddar cheese, allowing the sauce to thicken and become smooth. Season with salt and pepper to taste.
3. Combine and Serve: Add the cooked cauliflower to the cheese sauce and stir to coat the florets evenly. Once the cauliflower is well-covered in the sauce, sprinkle with grated Parmesan cheese. Garnish with fresh parsley, if desired, and serve hot.

Nutritional Information (per serving):

• Calories: 250
• Protein: 9g
• Fat: 21g
• Carbs: 8g
• Fiber: 3g
• Net Carbs: 5g
• Sugars: 3g

Cauliflower Mac and Cheese is the ultimate low-carb comfort food, with all the creamy, cheesy goodness you love from traditional mac and cheese but without the carbs. It’s an excellent choice for anyone following a keto or low-carb diet.

8. Cabbage Noodles with Bolognese Sauce

Description: Cabbage Noodles with Bolognese Sauce is a hearty and low-carb twist on the classic pasta dish. Instead of traditional pasta, thinly sliced cabbage is used as the “noodle” base, providing a crunchy texture that complements the rich, meaty Bolognese sauce. The sauce, made with ground beef, tomatoes, onions, garlic, and a blend of herbs and spices, adds deep, savory flavors to this satisfying and nutritious meal.

Ingredients: For the Cabbage Noodles:

• 1 medium head of green cabbage
• 1 tbsp olive oil
• Salt and pepper to taste

For the Bolognese Sauce:

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup beef broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Prepare the Cabbage Noodles: Remove the outer leaves from the cabbage and slice it into thin strips resembling noodles. Heat olive oil in a large skillet over medium heat. Add the cabbage strips and sauté for 4-5 minutes until they are tender but still slightly crispy. Season with salt and pepper. Set aside.
2. Make the Bolognese Sauce: In a large saucepan, cook the ground beef over medium heat until browned. Remove excess fat if necessary. Add the chopped onion and garlic, cooking for 2-3 minutes until softened. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes. Simmer for 20-30 minutes, allowing the sauce to thicken and the flavors to meld. Season with salt and pepper to taste.
3. Assemble the Dish: Place the sautéed cabbage noodles on a plate and top with a generous portion of Bolognese sauce. Garnish with fresh basil or parsley and serve hot.

Nutritional Information (per serving):

• Calories: 350
• Protein: 28g
• Fat: 22g
• Carbs: 15g
• Fiber: 6g
• Net Carbs: 9g
• Sugars: 5g

Cabbage Noodles with Bolognese Sauce is a filling, low-carb dish that doesn’t sacrifice flavor. The hearty Bolognese sauce pairs perfectly with the slightly crunchy cabbage noodles, creating a delicious and nutritious meal ideal for anyone on a low-carb or keto diet.

9. Zucchini Carbonara

Description: Zucchini Carbonara is a light and low-carb version of the classic Italian carbonara. Instead of pasta, spiralized zucchini noodles are used to create a fresh, healthy base for the rich and creamy carbonara sauce. The sauce, made with eggs, Parmesan cheese, crispy pancetta (or bacon), and black pepper, offers a perfect balance of creamy texture and smoky flavor. This dish provides all the indulgence of traditional carbonara with fewer carbs, making it ideal for a low-carb or keto diet.

Ingredients: For the Zucchini Noodles:

• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• Salt and pepper to taste

For the Carbonara Sauce:

• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup cooked pancetta or bacon, crumbled
• 1/4 tsp black pepper (or more to taste)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Zucchini Noodles: Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender, but not mushy. Season with salt and pepper. Remove from heat and set aside.
2. Make the Carbonara Sauce: In a medium bowl, whisk together the eggs, Parmesan cheese, and black pepper until well combined. Set aside.
3. Combine and Serve: Add the cooked pancetta or bacon to the skillet with the zucchini noodles. Pour the egg mixture over the noodles and toss quickly to coat the noodles evenly. The residual heat will gently cook the eggs, creating a creamy sauce. Make sure the sauce doesn’t scramble. Garnish with fresh parsley and additional black pepper, if desired. Serve immediately.

Nutritional Information (per serving):

• Calories: 300
• Protein: 15g
• Fat: 22g
• Carbs: 8g
• Fiber: 3g
• Net Carbs: 5g
• Sugars: 4g

Zucchini Carbonara offers a delicious, low-carb alternative to traditional carbonara. The zucchini noodles take on the creamy sauce beautifully, and the crispy pancetta or bacon adds a satisfying crunch. It’s an indulgent yet healthy meal that’s perfect for anyone looking to enjoy a classic dish with fewer carbs.

10. Low Carb Pad Thai

Description: Low Carb Pad Thai is a flavorful, healthier version of the traditional Thai stir-fried noodle dish. Instead of using rice noodles, this recipe uses shirataki noodles or spiralized vegetables to create a low-carb base. The dish is stir-fried with a tangy, savory sauce made from tamarind, fish sauce, lime juice, and a hint of sweetness, then topped with fresh herbs, crushed peanuts, and a protein of your choice. This is a perfect meal for anyone on a low-carb or keto diet who still wants to enjoy the bold flavors of Pad Thai.

Ingredients: For the Pad Thai:

• 1 package shirataki noodles or 2 cups spiralized zucchini or cabbage
• 1 tbsp olive oil or sesame oil
• 1/2 lb shrimp, chicken, or tofu (your choice of protein)
• 2 eggs, lightly beaten
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped (for garnish)
• 1/4 cup crushed peanuts (for garnish)
• Lime wedges (for serving)

For the Sauce:

• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp lime juice
• 1 tsp low-carb sweetener (like stevia or monk fruit)
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Prepare the Noodles: If using shirataki noodles, rinse them thoroughly under cold water and dry them well. If using spiralized zucchini or cabbage, set them aside.
2. Make the Sauce: In a small bowl, whisk together fish sauce, tamarind paste, lime juice, low-carb sweetener, and red pepper flakes. Set the sauce aside.
3. Cook the Protein: In a large skillet or wok, heat the oil over medium heat. Add the protein (shrimp, chicken, or tofu) and cook until fully cooked, about 4-5 minutes for shrimp or chicken, or until tofu is golden brown. Remove from the skillet and set aside.
4. Stir-Fry the Noodles: In the same skillet, add the spiralized zucchini, cabbage, or shirataki noodles. Stir-fry for 2-3 minutes until tender. Push the noodles to the side of the pan.
5. Scramble the Eggs: Pour the beaten eggs into the empty side of the skillet and scramble until cooked through, about 1-2 minutes.
6. Combine: Add the cooked protein back to the skillet along with the sauce. Toss everything together to coat the noodles and eggs evenly in the sauce.
7. Serve: Garnish with chopped green onions, cilantro, and crushed peanuts. Serve with lime wedges for extra flavor.

Nutritional Information (per serving):

• Calories: 320
• Protein: 25g
• Fat: 20g
• Carbs: 10g
• Fiber: 4g
• Net Carbs: 6g
• Sugars: 2g

Low Carb Pad Thai is a flavorful and satisfying dish that offers all the bold, tangy flavors of the traditional version but with fewer carbs. Whether you choose shrimp, chicken, or tofu, this dish is a perfect option for a low-carb, healthy Thai-inspired meal.

FAQ

• What are the best low-carb pasta alternatives?

• The best low-carb pasta alternatives include zucchini noodles, shirataki noodles, spaghetti squash, and almond flour-based pasta. These options are low in carbs and provide a similar texture and experience to traditional pasta.

• Can I make these low-carb pasta dishes ahead of time?

• Yes, many of the low-carb pasta dishes can be made ahead of time. For example, zucchini noodles and shirataki noodles can be prepared and stored in the fridge, while sauces like Bolognese or Alfredo can be made in advance and reheated when ready to serve.

• Are these low-carb pasta recipes suitable for a keto diet?

• Yes, most of the low-carb pasta recipes in this article are keto-friendly, as they focus on low-carb pasta alternatives and are designed to keep carbohydrate intake minimal while providing a satisfying, delicious meal.

• How do I prevent zucchini noodles from becoming soggy?

• To avoid soggy zucchini noodles, make sure to salt them lightly and let them sit for a few minutes before cooking to draw out excess moisture. Then, sauté them quickly in a hot pan to keep them firm and avoid overcooking.