Fresh, Low-Carb Pasta Salad
What makes this pasta salad low-carb? KELP NOODLES! Don’t worry…there’s no fishy smell!
Kelp noodles are made with mineral, rich kelp (just like the name implies) and are low-carb, low-calorie, and fat-free. Plus, they’re pre-cooked and ready to eat, making this pasta salad really quick to make!
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Fresh Pasta Salad
Ingredients
½ small butternut squash, cut into small .5” cubes
1 ½ teaspoons coconut oil
½ package of kelp noodles
2 tablespoons olive oil, plus additional for tossing at the end
½ leek, thinly sliced
2 cloves garlic, minced
½ cup shitake mushrooms
½ handful chopped sage
½ can garbanzo beans
Salt and pepper
Instructions
- Heat oven to 400º. Toss the squash in coconut oil, salt and pepper. Roast for 20 minutes until fork tender.
- Drain and rinse the kelp noodles. Then chop the noodles coarsely, so they easily separate. Then, sauté the noodles with 2 tablespoons of olive oil over medium heat for 10 minutes.
- While noodles and squash cook, heat 2 tablespoons of olive oil in a sauté pan and cook leek until melted, about 8 minutes. Add garlic and mushrooms and cook for another 7-8 minutes.
- Combine the noodles, squash, mushroom and leek mixture in a bowl. Add sage, salt and pepper and toss with remaining olive oil.
Serves 2
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