These flavorful Vegan Pesto Shirataki Noodles are a great alternative to pasta. You'd never know they are low carb, low calorie and healthy.
These Vegan Pesto Shirataki Noodles are not only healthy, but are they low in calories and carbs. If you are on a vegan low carb diet or you want an alternative to gluten-free pasta, shirataki noodles are a great substitute.
Use them in place of zucchini noodles in my Frozen Vegetable Stir Fry.
Some vegan pasta recipes you could use them in are Tofu and Thai Noodles with Peanut Sauce and Tahini Noodles.
Another fun pesto recipe is Avocado Basil Pesto. I've made it into Avocado Pesto Potato Salad and vegan Avocado Pesto Grilled Cheese.
What Are Shirataki Noodles?
If you've never heard of shirataki noodles (also called konjac noodles), they are noodles made from the root of the konjac plant. They are composed of water and glucomannan starch.
They have anywhere from zero calories to very little calories, depending on which kind you get. They are low in carbs and rich in fiber.
The texture of this low carb pasta is similar to regular pasta. It comes in a few different noodle types, including spaghetti, fettuccine, macaroni, capellini, ziti, and angel hair. There's even shirataki rice.
I used the spaghetti noodles for this recipe because I think the texture is closer to regular pasta than the thicker shirataki noodles.
There's also tofu shirataki noodles, and shirataki noodles with spinach or herbs mixed in. There's even ready to eat meals. Talk about convenient!
When you add a flavorful sauce to shirataki noodles, they take on those flavors, and you don't even notice you aren't eating traditional pasta. They can be added to a stir fry with vegetables or used anywhere you would use rice noodles or pasta.
Besides vegan pesto pasta, this low carb pasta tastes great with the walnut sauce that I used in my Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce. Both are a perfect addition to a vegan keto diet.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Shirataki noodles: I used shirataki spaghetti noodles because I prefer the taste and texture of a thin noodle over something wider like an alfredo shirataki noodle. You can buy shirataki noodles at many grocery stores like Sprouts or Whole Foods. You can also order them online at Amazon.
- Fresh basil leaves: Basil is what makes it pesto. It is a traditional ingredient in pesto.
- Garlic: Adds a pungent flavor.
- Extra virgin olive oil: I prefer extra virgin olive oil because the flavor adds to the pesto. Make sure to use a good quality olive oil.
- Pine nuts: Pine nuts are a classic ingredient. You could use walnuts, almonds, pistachios, pumpkin seeds or your favorite nuts.
- Nutritional yeast: Adds a cheesy flavor. You could leave it out but it will change the flavor profile. You could also use store-bought or homemade vegan parmesan cheese.
- Salt: Enhances flavors.
Step 1: Thoroughly rinse shirataki noodles under cold running water. Place shirataki noodles in a saucepan with boiling water for 1-2 minutes or microwave them for 1 minute.
Step 2: In a food processor mix basil, pine nuts, nutritional yeast, garlic, and salt. As the food processor mixes, drizzle in olive oil so that it combines.
Step 3: Stir pesto into shirataki noodles. Divide between four or more bowls.
This vegan pesto pasta recipe will last 5 days in an airtight container in the fridge.
If you rinse them well, then either boil them for 1-2 minutes or microwave them for 1 minute, they will have a neutral flavor.
They don't really taste like anything. They have a neutral taste. When you add seasoning or a sauce, they pick up those flavors.
I originally posted this recipe Feb. 14, 2018. I added new photos, text, and a video when I republished it.
This vegan shirataki noodle recipe with pesto are a low calorie, low carb, healthy meal that will fill you up!
If you love this recipe, please come back and leave your feedback and star rating.
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🧂 You May Need
Here are the shirataki noodles I used. The spaghetti has a better texture than the wider fettuccine in my opinion.
Vegan Pesto Shirataki Noodles
- 2 (8 ounce) packages of shirataki noodles
- 2 cups packed fresh basil
- 1 clove garlic minced
- ¼ cup extra virgin olive oil
- ¼ cup pine nuts
- ¼ cup nutritional yeast
- pinch salt
- Drain and rinse shirataki noodles thoroughly. Boil for 2-3 minutes or microwave for 1 minute.
- Combine the rest of ingredients in a food processor, drizzling in olive oil as the motor is running.
- Mix pesto with shirataki noodles and serve.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Use kitchen shears to cut the noodles (if you re using the spaghetti-like kind). Doing this after rinsing and before boiling is easiest.
The pesto was quite dry (I guess because of the nutritional yeast). I had to add some water just to have a sauce that I could use on the noodles. Overall it was just too much of the same taste after eating it for a while. Adding some garnishes like smoked tofu helps.
Willow Moon says
I'm sorry you didn't like it. Next time I would add more olive oil instead of water to make a creamier sauce.
My dad started doing a strict 20g carb a day keto diet to slow the growth of a recent cancer dx. I've been trying to find ways to support him in his new diet and this was a GREAT first recipe to try shirataki noodles.
I was somewhat wary of how theyd turned out after reading things online so I tried to take every precaution... drain, rinse, boil, drain, rinse, towel dry and then drying a bit in a hot pan.
All in all, very happy with this recipe. Thanks!
Willow Moon says
Thanks Ashley! The spaghetti noodles are my favorite from what I've tried so far because they are closer in texture to regular noodles. Rinsing and boiling them is definitely a good idea since they have a distinct aroma!
I did the recipe exactly as you presented it. However my noodles were like rubber...they werefettucine. any suggestions?
Willow Moon says
Hi Marian, shirataki noodles are naturally rubbery compared to regular pasta. I prefer the thinner noodles, like spaghetti, because of this. You could try cooking them for less time or even pan frying them. I haven't tried the pan fry method, but have read they taste great that way.