Pasta Replacement

corysmithsmail

I have pasta sparingly, because you only get literally a taste at serving size. And I usually eat double the serving size which is over my structured amount of calories with the other parts of the meal. (I like to have 300ish cal for breakfast/300ish cal for lunch and 600 cal for dinner and some small snacks).

Does anyone know of any other food items that maybe more vegetarian or even vegan that are noodle like? I should invest in a veggie spiral gadget.

TavistockToad

i like this stuff as a pasta repalcement - i get it because my husband eats low-ish carb and gluten free

https://www.hollandandbarrett.com/shop/product/explore-cuisine-organic-gluten-free-edamame-spaghetti-60021843

amy19355

One approach could be to Ask, and seek answers to these questions ( which may lead to others!):

1) what is it about pasta that is so satisfying?
1a) The shape , as you already pointed out, is easily achieved with a gadget.
1b) the texture ?
1c) the flexibility ?
1d) the flavor?
1e) the nutritional value?
1f) the digestibility?

I am going to start a fresh thread on the theme of Food as Fuel; it might help you in this pasta replacement journey !

Good luck to and
Good fitness to us all!
Amyfb

cmriverside

I use a cheese grater/mandolin and slice summer squash such as zucchini for half the portion when I make pasta dishes. It has similar consistency and flavor to pasta so it is filling but low cal. I just cook it by blanching it in the pasta water for one minute and then place in a sautee pan with garlic for 4 or 5 minutes while the pasta is cooking.

You can buy a hand-held spirilizer. I find even that to be too much hassle, the grater works.

Lounmoun

The serving sizes on packages of dry pasta are usually for the pasta before it is cooked. If you did not realize that you may be eating a much smaller portion than you are logging.

I eat regular store brand veggie pasta for 200 calories for 2 oz dry pasta. I weigh it before I cook it.
I am fine with zoodles and do that sometimes.
I also serve pasta as a side with fish or chicken and a salad sometimes to have a smaller portion.

chubby_checkers

Spaghetti squash. Cut in half, scoop out the seeds, cook, and then shred with a fork to get "noodles".

This is my lunch this week. I added some broccoli to it: https://www.thegunnysack.com/chicken-alfredo-spaghetti-squash/

corysmithsmail

@TavistockToad they deliver internationally? Looks like a good option. Maybe I can find something similar at Whole Foods...

amy19355 wrote: »

One approach could be to Ask, and seek answers to these questions ( which may lead to others!):

1) what is it about pasta that is so satisfying?
1a) The shape , as you already pointed out, is easily achieved with a gadget.
1b) the texture ?
1c) the flexibility ?
1d) the flavor?
1e) the nutritional value?
1f) the digestibility?

I am going to start a fresh thread on the theme of Food as Fuel; it might help you in this pasta replacement journey !

Good luck to and
Good fitness to us all!
Amyfb

That is a good point....mainly it's not even the pasta itself that I enjoy, it's what I put on top. Which is why I don't mind alternating it with something else. So I guess the flexibility is what's best for me.

My mom lives with me and part of our "deal" so to speak is she cooks dinner. She's not as health conscious as I am though she does eat things that are nutritious just not the right serving size. So it's difficult to keep on my meal plan unless I cooked a completely seperate dinner all the time which is fiscally impossible. lol.

Sunshine_And_Sand

My favorite is spaghetti squash. You don't even need a spiralizer for it. It takes about an hour to roast in in the oven, but can also be cooked in the microwave in about 10 minutes. I actually like the flavor better than pasta.
You can have a really large serving of it and add a bit of cheese and still have a low calorie meal.

Edited for grammar.

corysmithsmail

Lounmoun wrote: »

The serving sizes on packages of dry pasta are usually for the pasta before it is cooked. If you did not realize that you may be eating a much smaller portion than you are logging.

I eat regular store brand veggie pasta for 200 calories for 2 oz dry pasta. I weigh it before I cook it.
I am fine with zoodles and do that sometimes.
I also serve pasta as a side with fish or chicken and a salad sometimes to have a smaller portion.

Well that's a game changer. I have been weighing the pasta after cooking. And thinking about it now...of course a wet noodle is going to be heavier.

chubby_checkers wrote: »

Spaghetti squash. Cut in half, scoop out the seeds, cook, and then shred with a fork to get "noodles".

This is my lunch this week. I added some broccoli to it: https://www.thegunnysack.com/chicken-alfredo-spaghetti-squash/

Spaghetti squash has been my go to alternative. It's not my fav but it is an acceptable exchange.

Tevin905

Shiritake noodles. Super low in calories. I think the one I bought was 15 calories and was about a cup full of noodle. They are in a liquid and you just have to wash the noodles off and heat them up in whatever your making. Just make sure you cut the noodles cause i swear it has to be one super long noodle lol.

Panini911

I am a fan or Shiritake (sp?) noodes and NuPasta. I am a volume eater so these are right up my alley.

smolmaus

corysmithsmail wrote: »

Well that's a game changer. I have been weighing the pasta after cooking. And thinking about it now...of course a wet noodle is going to be heavier.

Oh dear. That would be literally just a taste! Enjoy your actual portions of pasta!! I'm going to answer your question anyway tho because I also miss eating too-much-pasta.

TavistockToad wrote: »

i like this stuff as a pasta repalcement - i get it because my husband eats low-ish carb and gluten free

https://www.hollandandbarrett.com/shop/product/explore-cuisine-organic-gluten-free-edamame-spaghetti-60021843

I'm also gluten free so I did look at this myself (it's in my local Tesco) but the calories are basically the same as regular pasta and it is expeeeeensive! You can also get red lentil pasta, which again, isn't really a low calorie option but it does have more protein.

I love my veggie spiral gadget. I shelled out for the non-handheld one with the crank (£20) and I use it at least twice a week. Spiralised courgette/ zucchini, carrots, sweet potato, white potato, broccolli stems, red onions and cucumbers for pickles, I might try a butternut squash now they're coming into season.

Tevin905 wrote: »

Shiritake noodles. Super low in calories. I think the one I bought was 15 calories and was about a cup full of noodle. They are in a liquid and you just have to wash the noodles off and heat them up in whatever your making. Just make sure you cut the noodles cause i swear it has to be one super long noodle lol.

These are also hella expensive. I'm still interested and will still try them but I can't see something that's like £2/ portion making it into my regular rotation!

corysmithsmail

Yeah I agree. Too expensive, but I'm willing to get these items at least a couple of times a month. Literally only 2x though.

kami3006

corysmithsmail wrote: »

Lounmoun wrote: »

The serving sizes on packages of dry pasta are usually for the pasta before it is cooked. If you did not realize that you may be eating a much smaller portion than you are logging.

I eat regular store brand veggie pasta for 200 calories for 2 oz dry pasta. I weigh it before I cook it.
I am fine with zoodles and do that sometimes.
I also serve pasta as a side with fish or chicken and a salad sometimes to have a smaller portion.

Well that's a game changer. I have been weighing the pasta after cooking. And thinking about it now...of course a wet noodle is going to be heavier.

chubby_checkers wrote: »

Spaghetti squash. Cut in half, scoop out the seeds, cook, and then shred with a fork to get "noodles".

This is my lunch this week. I added some broccoli to it: https://www.thegunnysack.com/chicken-alfredo-spaghetti-squash/

Spaghetti squash has been my go to alternative. It's not my fav but it is an acceptable exchange.

^Yes, weighing it dry is going to make a huge difference. Two servings will be a pile of pasta in comparison.

nicolejo143

You can get a spiralizer for $10-12 on amazon. It takes only like 5 min to do a whole zucchini. Zoodles are my favorite "pasta" replacement. Spaghetti squash is great too, it just takes longer to cook. They don't taste like pasta but sometimes they taste better in my opinion, pasta alone doesn't have much flavor. Its all the sauces and what you have with the pasta that gives it flavor.

puffbrat

I make several sauce-less pastas and can typically get a decent serving for under 400 calories. For instance, I had some last night and the filling amount I served myself was 313 calories.

These recipes are typically a combo of garlic, onion, seasonings, protein (chicken or sausage), and vegetables (bell peppers, hot peppers, broccoli, tomatoes, asparagus, etc.) cooked in no more 1.5 tablespoons of olive oil, tossed with noodles and coated with 0.25-0.5 cup of parmesan.

lporter229

I like spiralized zucchini in place of pasta, but only if I have a hearty sauce with lots of meat. Otherwise, it feels like I am eating nothing, which is basically true, as there aren't a whole lot of calories in zucchini and tomato sauce. Depending on what I am eating it with, sometimes I will make a potion of pasta and "extend" it with spiralized zucchini. I also like to load my sauces with veggies like spinach, zucchini, mushrooms, eggplant and red bell pepper to make it a more satisfying portion.

fivelongmiles

If you like the texture of quick-cook pasta (I know some people hate it) you tend to get a bit more bulk for the same weight.

Lounmoun

corysmithsmail wrote: »

Well that's a game changer. I have been weighing the pasta after cooking. And thinking about it now...of course a wet noodle is going to be heavier.
.

I mentioned it because it is a common mistake starting out with logging things like pasta or rice.

AnnPT77

corysmithsmail wrote: »

@TavistockToad they deliver internationally? Looks like a good option. Maybe I can find something similar at Whole Foods...

amy19355 wrote: »

One approach could be to Ask, and seek answers to these questions ( which may lead to others!):

1) what is it about pasta that is so satisfying?
1a) The shape , as you already pointed out, is easily achieved with a gadget.
1b) the texture ?
1c) the flexibility ?
1d) the flavor?
1e) the nutritional value?
1f) the digestibility?

I am going to start a fresh thread on the theme of Food as Fuel; it might help you in this pasta replacement journey !

Good luck to and
Good fitness to us all!
Amyfb

That is a good point....mainly it's not even the pasta itself that I enjoy, it's what I put on top. Which is why I don't mind alternating it with something else. So I guess the flexibility is what's best for me.

When I wanted to reduce calories to lose weight, I found one of the easiest methods was to eat more of that good stuff I was putting on the less nutritrient dense/higher calorie/carby filler foods (like bread, grains, and pasta), and less of the the bread/pasta/etc. I'm not a low carb-er, and still eat some of those things, but I certainly am more likely these days to (say) put my "spaghetti" sauce on top of spaghetti squash or baked eggplant or somesuch thing, or just make a veggies soup/stew without the pasta/grain.

I like the edamame pasta someone else mentioned, and that's a good enough protein source to balance off against other protein foods calorically, if you like. Personally, I mostly prefer edamame or soy or black bean pastas in pseudo-Asian preparations (not pseudo-Italian ones), though.

Another option with medium protein is chickpea or pea pasta. It has more protein than wheat pasta, but less than soy pasta. I find the taste a little "flatter" than wheat pasta, but with a really flavorful tomato sauce that isn't a big issue, for me. That could be another thing to try, if you haven't.

My mom lives with me and part of our "deal" so to speak is she cooks dinner. She's not as health conscious as I am though she does eat things that are nutritious just not the right serving size. So it's difficult to keep on my meal plan unless I cooked a completely seperate dinner all the time which is fiscally impossible. lol.

bigbandjohn

smolmaus wrote: »

Tevin905 wrote: »

Shiritake noodles. Super low in calories. I think the one I bought was 15 calories and was about a cup full of noodle. They are in a liquid and you just have to wash the noodles off and heat them up in whatever your making. Just make sure you cut the noodles cause i swear it has to be one super long noodle lol.

These are also hella expensive. I'm still interested and will still try them but I can't see something that's like £2/ portion making it into my regular rotation!

Wow. A pack here is about the equivelent of £1.40 ($1.70 US) and that is 2 servings. Have you checked Amazon for dried shiritaki prices? Might be cheaper. I haven't tried the dried yet. Has anyone else tried it?

Blackwatch2000

Lounmoun wrote: »

corysmithsmail wrote: »

Well that's a game changer. I have been weighing the pasta after cooking. And thinking about it now...of course a wet noodle is going to be heavier.
.

I mentioned it because it is a common mistake starting out with logging things like pasta or rice.

Yeah, if she's weighing 56g/serving of cooked then no wonder it's not filling. Weighing dry will fix the issue. Though there are still some nice alternatives on the thread.

tiffyork

lentil pasta or black bean pasta! they sell them at trader joes. they're not exactly healthy but a healthier alternative to the real thing.

JaxxieKat

I don't like pasta as a flavor, but I like the idea of pasta as a vehicle of sorts for things like sauces and curries. So not eating wheat pasta isn't an issue for me, but I love things like butternut squash or zucchini noodles. A lot of stores sell them pre-spiralized, but a spiralizer is a handy kitchen tool.

estherdragonbat

corysmithsmail wrote: »

I have pasta sparingly, because you only get literally a taste at serving size. And I usually eat double the serving size which is over my structured amount of calories with the other parts of the meal. (I like to have 300ish cal for breakfast/300ish cal for lunch and 600 cal for dinner and some small snacks).

Does anyone know of any other food items that maybe more vegetarian or even vegan that are noodle like? I should invest in a veggie spiral gadget.

I haven't got a spiralizer, but the supermarkets near me carry spiralized noodles. Caveat: I have not tried them in Italian recipes, but in a stirfry with a sweet-and-sour sauce, turnip noodles are amazing. They're also good roasted with a bit of oil and some salt, pepper, and thyme.

I've come to love butternut squash noodles roasted with either rosemary or Chinese 5-spice powder.

Zucchini noodles are available, but I find I prefer my zuke sliced or chopped in a stirfry. I didn't care for beet—might have used the wrong seasonings. And I've yet to try carrot or sweet potato.

enterdanger

I tend to mix real pasta and spiralized veggies. That way that 200 calorie serving of pasta gets stretched. By the way, spaghetti squash roasted then tossed with some bacon, peas, and topped with a poached egg and some parm is like the best lower calorie comfort food. The yolk becomes your sauce when you cut into the egg and the parm and bacon make it feel like a treat.

comptonelizabeth

Another +1 for spiralising veg. Plus where I am, you can get butternut squash lasagne sheets which I thought sounded revolting until I tried them!

Athijade

I use veggie noodles if I just want more "pasta" bulk or I add a bunch of veggies to the sauce, on top, or as a side. Pasta has now become a side dish and not the main course pretty much.

janejellyroll

tiffyork wrote: »

lentil pasta or black bean pasta! they sell them at trader joes. they're not exactly healthy but a healthier alternative to the real thing.

For some reason, the black bean pasta is so gross to me. But I enjoy the chickpea pasta (I buy the Banza brand). I almost can't tell the difference between it and traditional pasta, but it has a lot more protein.

(Note: if the issue is calories, this won't help. They're about the same).