Low Cal Pasta or Pasta Replacement?

24

Replies

  • 3laine75
    3laine75 Posts: 3,069 Member
    Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.

    MIR001_Xl.jpg

    I've tried these in ramen and they're okay (not great, I just make room in my day for the real thing now) - I don't think they'd be a good substitute for pasta though as the are pretty rubbery.

    OP: like I say, I make room for the real thing now but have a much smaller amount. I have seen someone on the telly using courgette/zucchini sliced really thin then cut into strips like tagliatelle and if you already like that in your lasagne that might work for you.
  • flatlndr
    flatlndr Posts: 713 Member
    Hi,

    With a strong Italian background myself, I couldn't bring myself to give up pasta either, so I didn't. I switched to whole wheat pasta, and I cook just a small portion for the meal.

    My Mrs has gone the fake pasta route, using the konjac substitute: http://www.blukoo.com/eat-water-slim-pasta-spaghetti.html
    She uses the konjac rice substitute as well: http://www.blukoo.com/eat-water-slim-rice.html
    while I've taken the small portion of brown rice path.

    Makes for extra pots to clean, but we're both happy with our selections.
  • 3laine75
    3laine75 Posts: 3,069 Member
    Hi,

    With a strong Italian background myself, I couldn't bring myself to give up pasta either, so I didn't. I switched to whole wheat pasta, and I cook just a small portion for the meal.

    My Mrs has gone the fake pasta route, using the konjac substitute: http://www.blukoo.com/eat-water-slim-pasta-spaghetti.html
    She uses the konjac rice substitute as well: http://www.blukoo.com/eat-water-slim-rice.html
    while I've taken the small portion of brown rice path.

    Makes for extra pots to clean, but we're both happy with our selections.

    Tell your missus to try cauliflower rice - having tried the Konjac noodles, I can imagine the rice is not that great. Cauliflower blasted in the processor is actually quite nice with Indian - Chinese, not so much.
  • geebusuk
    geebusuk Posts: 3,348 Member
    Note that wholewheat/brown tends to have MORE calories, not less.

    I quite like the 0-calorie noodles - shirataki etc as above.
    It's definitely not the same, but can make a nice filling meal.

    At the moment I'm more about just exercising enough that I can eat a reasonable bit - and on days I don't accepting I don't get many carbs.
    I'll make spaghetti bolognaise with 1lb of extra lean beef and around 75g (dry) of pasta. With the sauce, comes to around 800 calories. For a normal person, that'd be 2-3 portions (accepting less pasta). For me it tends to be one meal.

    Leeks cut in to strips can also work, but different again.
  • beachlover317
    beachlover317 Posts: 2,848 Member
    italian too..

    here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

    Don't restrict the things you love, learn to eat them in moderation ...

    This. If I want Italian food, I want Italian food. I can't stuff myself, but I'm having the real deal. Some things just can not be duplicated with cauliflower or fake noodles. Moderation is the shiz.
  • tedrickp
    tedrickp Posts: 1,229 Member

    I'll make spaghetti bolognaise with 1lb of extra lean beef and around 75g (dry) of pasta. With the sauce, comes to around 800 calories. For a normal person, that'd be 2-3 portions (accepting less pasta). For me it tends to be one meal.

    Isn't there more than 800 calories in a lb of lean ground beef alone?
  • redpandora56
    redpandora56 Posts: 289 Member
    I've tried some of the 'zero calorie' noodles, and they are OK in things like stir fries, but just don't cut it for 'italian' style pasta. I have to agree with those suggesting veggies - I have a spiralizer, and make pasta from zuchinni, sweet potato, and butternut squash. If you don't overcook them, they keep that bite that pasta has and you don't really feel like you're missing out. Check out blogs like inspiralized.com for inspiration, they have great recipes! I also use my mandolin to make lasagna 'noodles' from different squashes which works well too.
  • saskie78
    saskie78 Posts: 237 Member
    I love pasta. What I do is just beef up the sauce with veggies and things so that the portion is large, but the amount of pasta is light. One of my favorites is to mix fire roasted tomatoes, cannelini beans (some mashed), and garlic. Creamy and yummy. Put that on top of 1 cup of whole wheat pasta and top it all with 2 cups of wilted kale cooked in garlic and lemon juice.
  • curvyin2014
    curvyin2014 Posts: 26
    I bought the high fiber pasta and it fills you up with a lot less and it tastes exactly the same.
  • flatlndr
    flatlndr Posts: 713 Member
    Note that wholewheat/brown tends to have MORE calories, not less.

    Hi,

    Curious about this comment, I had a look at two random penne pasta packages in the cupboard:
    - white pasta, per 100g, 355 kcal
    - wheat pasta, per 100g, 344 kcal

    Nevertheless, I find the wheat pasta more filling than the white pasta, so I also consume a smaller portion => fewer calories, more fiber, feel full for longer => works well for me.

    Also looked up rice info on the web:
    - white rice, per 100g, 129 kcal
    - brown rice, per 100g, 110 kcal
    Source:
    - white rice: http://www.fatsecret.com/calories-nutrition/generic/rice-white-cooked-regular?portionid=53181&portionamount=100.000
    - brown rice: http://www.fatsecret.com/calories-nutrition/generic/rice-brown-cooked-regular?portionid=53193&portionamount=100.000

    Do you have counter-examples?
  • flatlndr
    flatlndr Posts: 713 Member
    Hi,

    With a strong Italian background myself, I couldn't bring myself to give up pasta either, so I didn't. I switched to whole wheat pasta, and I cook just a small portion for the meal.

    My Mrs has gone the fake pasta route, using the konjac substitute: http://www.blukoo.com/eat-water-slim-pasta-spaghetti.html
    She uses the konjac rice substitute as well: http://www.blukoo.com/eat-water-slim-rice.html
    while I've taken the small portion of brown rice path.

    Makes for extra pots to clean, but we're both happy with our selections.

    Tell your missus to try cauliflower rice - having tried the Konjac noodles, I can imagine the rice is not that great. Cauliflower blasted in the processor is actually quite nice with Indian - Chinese, not so much.

    Thanks, we'll have a look.
  • SephiraRose
    SephiraRose Posts: 766 Member
    Spaghetti squash is great, a little sweet though. Just bake the squash, let cool, separate the squash strands and use like pasta. I wouldn't recommend freezing the leftovers, the get too soft and mushy.
  • PRMinx
    PRMinx Posts: 4,585 Member
    italian too..

    here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

    Don't restrict the things you love, learn to eat them in moderation ...

    This. If I want Italian food, I want Italian food. I can't stuff myself, but I'm having the real deal. Some things just can not be duplicated with cauliflower or fake noodles. Moderation is the shiz.

    All of this X 1,000.
  • justal313
    justal313 Posts: 1,375 Member
    Honestly, there's no substitute for good pasta. Just learn to portion control it, and enjoy it in moderation!

    agreed...

    Seriously agree. There is no food I fear anymore, it's just a matter of portion control and for me maybe a little extra time at the gym. As a rule, pasta meals aren't a suprise for/to me so I can plan the rest of my day to accommodate for the pasta if I need to.

    Don't fear the pasta, respect it. Same goes for Pizza, Ice Cream, Bread, Potatoes or whatever else you "can't" have because you are "on a diet"

    Food isn't just fuel, it's to be enjoyed, when you can do it in a controlled, sane manner, you've cracked the code and can get on with the rest of your life.
  • BeLightYear
    BeLightYear Posts: 1,450 Member
    Fiber gourmet sells pasta in lots of shapes (penne, spaghetti, etc), it is a bit pricy, but full of fiber and only 120 calories per serving. Then again "real" pasta only has 200 calories per serving........


    Although I will agree with the others, just save room in your diary for pasta :D
  • angulasalajillo
    angulasalajillo Posts: 84
    I tried the "Eat Water" slim fettucine yesterday...

    Never again.
  • neanderthin
    neanderthin Posts: 10,207 Member
    italian too..

    here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

    Don't restrict the things you love, learn to eat them in moderation ...
    This. Replacing Italian pasta with a vegetable or anything else is grounds for being tossed out a window. j/k
  • geebusuk
    geebusuk Posts: 3,348 Member
    Do you have counter-examples?
    It's worth taking before-cooking examples, but overall, you seem to be right.
    Most examples I've found tend to agree the White has a few more calories.

    Here's one that says the opposite:
    http://www.3fatchicks.com/healthy-alternatives-white-pasta-or-whole-wheat-pasta/
    >>However, whole wheat pasta does have nine more calories per serving than white pasta.<<
    I'm sure that was about my experience when looking at it before.

    Note that brown rice is arguably 'less healthy' for you than white. It has an 'antinutrient' in the bit that is removed for white rice which binds to various other nutrients and stops them being absorbed by the body.
  • geebusuk
    geebusuk Posts: 3,348 Member
    I was going to try those miracle noodles, but then I read on the package "Rinse to remove authentic odor" and just knew I couldn't deal with that.
    Hardly any smell on the ones I had and just a slightly 'earthy' smell at that, not rotting sewage or anything!
  • nalm5150
    nalm5150 Posts: 14 Member
    Spaghetti squash is a good sub....I've even combined pasta AND spaghetti squash when making a dish like mac and cheese. And spaghetti squash is good alone in a cheesy casserole, adding spinach, onions, garlic, or other vegetables.

    There is probably more than one way to prepare the squash, but this is the way I prepare it. I cut it in half length-wise. I cook each half by placing it meat side down on a dinner plate and cooked each in the microwave for about 20 minutes(until it softens). After it cools a bit, Use a fork to scrape the meat(squash) from the skin. It is very stringy.....hence spaghetti squash, unlike the texture of other squashes. I hope you find this helpful....half of a squash with sauce and a protein is usually more than enough to serve my husband and I. leftover portions can be frozen.
  • csmccord
    csmccord Posts: 272 Member
    Spaghetti squash is a good sub....I've even combined pasta AND spaghetti squash when making a dish like mac and cheese. And spaghetti squash is good alone in a cheesy casserole, adding spinach, onions, garlic, or other vegetables.

    There is probably more than one way to prepare the squash, but this is the way I prepare it. I cut it in half length-wise. I cook each half by placing it meat side down on a dinner plate and cooked each in the microwave for about 20 minutes(until it softens). After it cools a bit, Use a fork to scrape the meat(squash) from the skin. It is very stringy.....hence spaghetti squash, unlike the texture of other squashes. I hope you find this helpful....half of a squash with sauce and a protein is usually more than enough to serve my husband and I. leftover portions can be frozen.

    It may be faster in the microwave, but you get more flavor out of it in the oven. We cut them in half, spray some olive oil on the halves, then season with salt and pepper. We then throw them in the over for about 45 minutes turning them over halfway through. Just remember to not over cook them. They start turning mushy the longer you cook them. They should be stringy and tender crisp when you run a fork through them. They are slightly sweet, but lets be honest, all we really do is use them as a vehicle for the sauce.
  • tedrickp
    tedrickp Posts: 1,229 Member
    I was going to try those miracle noodles, but then I read on the package "Rinse to remove authentic odor" and just knew I couldn't deal with that.
    Hardly any smell on the ones I had and just a slightly 'earthy' smell at that, not rotting sewage or anything!

    Thanks for heads up - I am going to give em a try. Def in something more asian than as a pasta sub though.
  • Greytfish
    Greytfish Posts: 810
    Spaghetti squash is a good sub....I've even combined pasta AND spaghetti squash when making a dish like mac and cheese. And spaghetti squash is good alone in a cheesy casserole, adding spinach, onions, garlic, or other vegetables.

    There is probably more than one way to prepare the squash, but this is the way I prepare it. I cut it in half length-wise. I cook each half by placing it meat side down on a dinner plate and cooked each in the microwave for about 20 minutes(until it softens). After it cools a bit, Use a fork to scrape the meat(squash) from the skin. It is very stringy.....hence spaghetti squash, unlike the texture of other squashes. I hope you find this helpful....half of a squash with sauce and a protein is usually more than enough to serve my husband and I. leftover portions can be frozen.


    You'll get the same flavor if you microwave to cook and then pop in the oven for just a few minutes. Saves time and fuel costs if those are concerns.
    It may be faster in the microwave, but you get more flavor out of it in the oven. We cut them in half, spray some olive oil on the halves, then season with salt and pepper. We then throw them in the over for about 45 minutes turning them over halfway through. Just remember to not over cook them. They start turning mushy the longer you cook them. They should be stringy and tender crisp when you run a fork through them. They are slightly sweet, but lets be honest, all we really do is use them as a vehicle for the sauce.
  • happydayworking
    happydayworking Posts: 4
    italian too..

    here is what I do ….make room in my diary and eat the real pasta…Almas whole wheat linguine is pretty good ..when I make lasagna I use the barilla thin sheets…

    Don't restrict the things you love, learn to eat them in moderation ...

    I couldn't agree more!
  • nalm5150
    nalm5150 Posts: 14 Member
    You have had an AMAZING weight loss...keep up the good work.....you're one of those MFP people that inspire us all...:smile: .thanks for the tip about the squash....! Our electric rate is so high around here I was trying to conserve energy by using the microwave oven. :smile: :smile: :smile: :smile:
  • flatlndr
    flatlndr Posts: 713 Member
    Do you have counter-examples?
    It's worth taking before-cooking examples, but overall, you seem to be right.
    Most examples I've found tend to agree the White has a few more calories.

    Here's one that says the opposite:
    http://www.3fatchicks.com/healthy-alternatives-white-pasta-or-whole-wheat-pasta/
    >>However, whole wheat pasta does have nine more calories per serving than white pasta.<<
    I'm sure that was about my experience when looking at it before.

    Note that brown rice is arguably 'less healthy' for you than white. It has an 'antinutrient' in the bit that is removed for white rice which binds to various other nutrients and stops them being absorbed by the body.

    Hey geebusuk,

    I never heard of an "antinutrient" before. Had to go on a search. Found some interesting info, and some statements that align with what you've noted ... that some nutrients get slightly blocked, but in the big picture, it doesn't seem to be a big deal.
    I'll have to do some more digging/reading. Thanks for the insights.
  • geebusuk
    geebusuk Posts: 3,348 Member
    Last time I wrote about it I dug out the proper word for the component that does this, but been rather busy today, didn't remember and no time to go ambling around google!
  • flatlndr
    flatlndr Posts: 713 Member
    Last time I wrote about it I dug out the proper word for the component that does this, but been rather busy today, didn't remember and no time to go ambling around google!

    "Phytic acid", perhaps?

    http://www.quickanddirtytips.com/health-fitness/healthy-eating/should-you-soak-your-grains?page=1
  • abadvat
    abadvat Posts: 1,241 Member
    Hurg - being Italian the topic gives me goosebumps and certain answers appall me!
    Pasta is pasta - the is no replacement and no substitute - eat it, track it eat / plan the remaining macros / calories accordingly!
    .
  • blueskiesnatw
    blueskiesnatw Posts: 18
    They're completely utterly different! When spaghetti squash is cooked the flesh turns into strands like spaghetti, without any work at all. Butternut squash wouldn't do that on its own! I bought spaghetti squash from tesco, also sell it in Waitrose, although I'm in London so probably have more choice!

    Can somebody describe to me how I would cook spaghetti squash to be pasta-like. I've never made it before.

    Here you go, with pictures!

    http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs.htm

    Thanks for this!! I keep reading about spaghetti squash and had no clue - is this like what we (UK)call a "butternut squash"?

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