Forget everything you thought about low-carb diets being bland! We’ve gathered 18 creamy pasta recipes that are deliciously satisfying without the carbs. Perfect for quick weeknight dinners or cozy comfort food, these dishes prove you can indulge in rich, creamy flavors while staying on track. Dive in and discover your new favorite meal—you won’t believe how tasty low-carb can be!
Garlic Parmesan Pasta Zero with Grilled Chicken
Just as the holiday season reaches its crescendo, this Garlic Parmesan Pasta Zero with Grilled Chicken offers a sophisticated yet comforting escape from the usual festive fare. Imagine tender, herb-kissed chicken resting atop a bed of low-carb pasta, all enveloped in a luxuriously creamy, garlic-infused Parmesan sauce that feels both indulgent and thoughtfully light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Olive oil – 2 tbsp
– Dried Italian seasoning – 1 tsp
– Kosher salt – 1 tsp, divided
– Black pepper – ½ tsp, divided
– Pasta Zero (shirataki noodles) – 2 (8 oz) packages
– Unsalted butter – 3 tbsp
– Garlic cloves – 4, minced
– Heavy cream – 1 cup
– Grated Parmesan cheese – ¾ cup
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a proper sear.
2. Rub the chicken with 1 tablespoon of olive oil, the Italian seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
3. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
6. While the chicken rests, rinse the Pasta Zero noodles thoroughly under cold water for 1 minute to remove any packaging liquid.
7. Place the rinsed noodles in a dry skillet over medium heat and cook, stirring frequently, for 3-4 minutes until they make a slight squeaking sound against the pan, which indicates excess moisture has evaporated.
8. Remove the noodles from the skillet and set them aside.
9. In the same skillet, melt the butter over medium-low heat.
10. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned to prevent bitterness.
11. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
12. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
13. Stir the cooked Pasta Zero noodles into the sauce along with the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
14. Slice the rested chicken breasts against the grain into ½-inch thick strips.
15. Divide the sauced pasta among four plates, top with the sliced grilled chicken, and garnish with the chopped fresh parsley.
Meticulously rested chicken yields remarkably juicy slices, while the Pasta Zero provides a satisfying, al dente-like texture that beautifully carries the rich, velvety sauce. For an elegant presentation, serve this dish in shallow bowls with a simple arugula salad dressed in lemon vinaigrette on the side to cut through the creaminess.
Creamy Alfredo Pasta Zero with Mushrooms
Wrapped in a silky, luxurious sauce that clings to every tender strand, this Creamy Alfredo Pasta Zero with Mushrooms transforms a simple weeknight staple into an elegant, restaurant-worthy dish. Earthy mushrooms add a savory depth that perfectly balances the rich, creamy base, creating a comforting yet sophisticated meal that feels both indulgent and effortlessly chic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta Zero – 12 oz
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Heavy cream – 1 cup
– Grated Parmesan cheese – ¾ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the Pasta Zero to the boiling water and cook for 7 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to let it brown.
5. Add the sliced cremini mushrooms to the skillet and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Pour the heavy cream into the skillet with the mushrooms, then reduce the heat to medium-low and let it simmer gently for 3 minutes to thicken slightly.
7. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
8. Season the sauce with salt and black pepper, then remove the skillet from the heat.
9. Drain the cooked Pasta Zero thoroughly and immediately add it to the skillet with the sauce.
10. Toss the pasta and sauce together until every strand is evenly coated.
11. Garnish the finished dish with the chopped fresh parsley before serving.
You’ll find the sauce luxuriously coats each bite with a velvety texture, while the mushrooms offer a meaty, umami contrast that elevates the entire experience. For a creative twist, try serving it alongside a crisp arugula salad or topping it with grilled shrimp for added protein.
Pesto Pasta Zero with Cherry Tomatoes and Pine Nuts
Elegant yet approachable, this pesto pasta zero with cherry tomatoes and pine nuts transforms simple ingredients into a vibrant, restaurant-worthy dish. The combination of fresh basil pesto, sweet roasted tomatoes, and toasted nuts creates a symphony of flavors that’s both comforting and sophisticated. Perfect for a quick weeknight dinner or an impressive gathering, it’s a recipe that celebrates simplicity without sacrificing depth.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta zero (zucchini noodles) – 4 cups
– Cherry tomatoes – 1 pint
– Pine nuts – ¼ cup
– Basil pesto – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cherry tomatoes with 1 tbsp of olive oil, ¼ tsp of salt, and ⅛ tsp of black pepper on the baking sheet.
3. Roast the tomatoes in the oven for 15 minutes, until they burst and caramelize slightly.
4. While the tomatoes roast, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently until golden brown and fragrant.
5. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.
6. Add the pasta zero (zucchini noodles) to the skillet and sauté for 2–3 minutes, just until tender but still crisp.
7. Stir in the basil pesto and cook for 1 minute to warm through.
8. Remove the skillet from heat and gently fold in the roasted cherry tomatoes and toasted pine nuts.
9. Season with the remaining ¼ tsp of salt and ⅛ tsp of black pepper, tossing to combine evenly.
10. Transfer the mixture to a serving dish and let it rest for 2 minutes before serving.
Offering a delightful contrast, the tender zucchini noodles soak up the rich pesto, while the burst tomatoes add juicy sweetness and the pine nuts provide a satisfying crunch. For a creative twist, serve it chilled as a refreshing salad or top with grilled shrimp for a protein-packed meal that elevates this dish into a complete feast.
Bacon Ranch Pasta Zero Salad
Elegant yet approachable, this Bacon Ranch Pasta Zero Salad transforms the classic comfort dish into a refreshing, low-carb masterpiece perfect for gatherings or a satisfying solo lunch. Its creamy, herbaceous dressing clings to crisp vegetables and savory bacon, creating a symphony of textures and flavors that feels indulgent without the heaviness of traditional pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Bacon – 8 oz
– Zucchini – 2 medium
– Cherry tomatoes – 1 cup
– Scallions – ¼ cup, sliced
– Ranch dressing – ½ cup
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat a large skillet over medium-high heat.
2. Add the bacon to the skillet and cook for 8-10 minutes, flipping occasionally, until it is crispy and browned.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
4. While the bacon cooks, use a spiralizer to turn the zucchini into noodle-like strands, a tip for achieving uniform “pasta” that cooks evenly.
5. Place the zucchini noodles in a large mixing bowl.
6. Halve the cherry tomatoes and add them to the bowl with the zucchini.
7. Add the sliced scallions to the bowl.
8. In a small bowl, whisk together the ranch dressing, lemon juice, salt, and black pepper until fully combined.
9. Pour the dressing mixture over the vegetables in the large bowl.
10. Toss all ingredients gently but thoroughly to coat everything evenly with the dressing, a crucial step for balanced flavor in every bite.
11. Fold in the crumbled bacon just before serving to maintain its crisp texture.
12. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld, enhancing the overall taste profile.
Just assembled, this salad offers a delightful contrast: the zucchini noodles provide a tender, slightly al dente base, while the bacon adds a smoky crunch. The creamy ranch dressing, brightened by lemon, ties it all together with a tangy, herbaceous note. For a creative twist, serve it in individual mason jars for a portable picnic or top with grilled chicken to make it a heartier main course.
Spinach Artichoke Pasta Zero Bake
Venturing into the realm of effortless elegance, this Spinach Artichoke Pasta Zero Bake transforms classic flavors into a stunning, no-oven-required masterpiece. Imagine tender pasta ribbons enveloped in a luxuriously creamy, verdant sauce, punctuated by the savory, tender bite of artichoke hearts—a dish that feels both indulgent and refreshingly simple to prepare.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 12 oz
– Fresh spinach – 5 oz
– Marinated artichoke hearts – 1 (14 oz) jar
– Cream cheese – 8 oz
– Garlic – 2 cloves
– Chicken or vegetable broth – 1 cup
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 10–12 minutes, then drain, reserving ½ cup of pasta water.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Mince the garlic and add it to the skillet, sautéing for 1 minute until fragrant but not browned.
5. Drain the artichoke hearts, chop them into bite-sized pieces, and add to the skillet, cooking for 2 minutes to warm through.
6. Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring constantly, until wilted.
7. Reduce the heat to low and add the cream cheese, stirring until melted and smooth, about 2 minutes.
8. Gradually pour in the broth, stirring continuously to create a creamy sauce.
9. Stir in the grated Parmesan cheese until fully incorporated.
10. Season the sauce with salt and black pepper, then add the drained pasta, tossing to coat evenly.
11. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
12. Remove from heat and let stand for 2 minutes to allow flavors to meld.
Elegantly creamy with a vibrant green hue, this pasta offers a delightful contrast of textures—silky sauce clinging to firm pasta strands, with tender artichokes providing a satisfying bite. The garlic-infused base melds beautifully with the tangy cream cheese and salty Parmesan, creating a rich yet balanced flavor profile. For a stunning presentation, garnish with extra Parmesan shavings and a drizzle of high-quality olive oil, or serve alongside a crisp white wine to elevate this effortless dish into a memorable meal.
Avocado Pasta Zero with Lime and Cilantro
Delightfully creamy yet refreshingly light, this Avocado Pasta Zero with Lime and Cilantro transforms simple ingredients into a vibrant, satisfying meal. Drawing inspiration from the beloved flavors of guacamole, it offers a brilliant, no-cook sauce that clings beautifully to tender zucchini noodles. Perfect for a quick lunch or elegant summer dinner, it’s a dish that feels both indulgent and nourishing.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Ripe avocados – 2
– Fresh lime juice – 3 tbsp
– Fresh cilantro – ½ cup, packed
– Garlic clove – 1
– Extra virgin olive oil – 2 tbsp
– Salt – ¾ tsp
– Medium zucchini – 4
Instructions
1. Wash and dry 4 medium zucchini thoroughly.
2. Use a spiralizer to create long, thin zucchini noodles, placing them in a large mixing bowl.
3. Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into a food processor or blender.
4. Add 3 tbsp fresh lime juice, ½ cup packed fresh cilantro leaves, 1 peeled garlic clove, 2 tbsp extra virgin olive oil, and ¾ tsp salt to the food processor.
5. Blend the mixture on high speed for 45–60 seconds until completely smooth and creamy, scraping down the sides once with a spatula to ensure even blending.
6. Pour the avocado sauce over the zucchini noodles in the mixing bowl.
7. Using tongs or two large forks, gently toss the noodles with the sauce for 1–2 minutes until every strand is evenly coated.
8. Divide the dressed zucchini noodles evenly between two serving plates or bowls.
9. Garnish each serving with a small extra sprinkle of fresh cilantro leaves.
A velvety, rich sauce clings to the crisp-tender zucchini noodles, offering a lush texture contrasted by bright, zesty lime and the herbal freshness of cilantro. For a creative twist, top with toasted pepitas for crunch or serve alongside grilled shrimp for a heartier meal.
Sun-Dried Tomato Pasta Zero with Basil
Unveiling a dish that captures the essence of Mediterranean simplicity, this Sun-Dried Tomato Pasta Zero with Basil transforms pantry staples into an elegant, flavor-forward meal. Its vibrant colors and aromatic profile make it a perfect choice for a quick yet impressive dinner, especially during the bustling holiday season. Crafted with care, it offers a delightful balance of savory, sweet, and herbal notes in every bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta Zero – 16 oz
– Sun-dried tomatoes in oil – 1 cup, drained and chopped
– Garlic – 4 cloves, minced
– Extra virgin olive oil – 3 tbsp
– Fresh basil leaves – ½ cup, thinly sliced
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the Pasta Zero to the boiling water and cook for 7-9 minutes, stirring occasionally, until al dente with a slight bite.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
5. Stir in the chopped sun-dried tomatoes and cook for an additional 3-4 minutes to soften and release their oils.
6. Drain the cooked Pasta Zero, reserving ½ cup of the pasta water for later use.
7. Add the drained pasta directly to the skillet with the sun-dried tomato mixture.
8. Toss everything together, gradually pouring in the reserved pasta water to create a light, glossy sauce that coats the pasta evenly.
9. Remove the skillet from the heat and stir in the sliced basil, grated Parmesan cheese, salt, and black pepper until well combined.
10. Let the pasta rest for 2 minutes off the heat to allow the flavors to meld before serving.
Marvel at the dish’s silky texture, where the tender Pasta Zero is enveloped in a rich, umami-laden sauce punctuated by bursts of sweet sun-dried tomatoes. For a creative twist, top it with toasted pine nuts or a drizzle of chili oil to add a subtle crunch or spicy kick, making it versatile for any occasion.
Creamy Tuscan Pasta Zero with Spinach and Sun-Dried Tomatoes
Glistening with the golden hues of sun-dried tomatoes and vibrant green spinach, this Creamy Tuscan Pasta Zero offers a luxurious yet approachable twist on a classic. It transforms simple, wholesome ingredients into a velvety, herbaceous sauce that clings perfectly to every strand. Perfect for a cozy weeknight or an elegant dinner party, it delivers restaurant-quality indulgence in under thirty minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta Zero (shirataki noodles) – 2 (8-ounce) packages, drained and rinsed
– Heavy cream – 1 cup
– Chicken broth – ½ cup
– Parmesan cheese – ½ cup, freshly grated
– Sun-dried tomatoes (in oil) – ½ cup, thinly sliced
– Fresh spinach – 2 cups, packed
– Garlic – 3 cloves, minced
– Unsalted butter – 2 tablespoons
– Olive oil – 1 tablespoon
– Dried oregano – 1 teaspoon
– Salt – ½ teaspoon
– Black pepper – ¼ teaspoon
Instructions
1. Drain and rinse the Pasta Zero noodles thoroughly under cold water for 1 minute to remove any brine, then pat them completely dry with paper towels—this prevents the sauce from becoming watery.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat until the butter melts and foams slightly, about 1 minute.
3. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden, about 30 seconds to avoid burning.
4. Stir in the sun-dried tomatoes and dried oregano, cooking for 1 minute to release their oils and deepen the flavors.
5. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer over medium heat, stirring occasionally.
6. Reduce the heat to medium-low and let the sauce simmer uncovered for 5 minutes, allowing it to thicken slightly—it should coat the back of a spoon.
7. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
8. Season the sauce with salt and black pepper, then add the dried Pasta Zero noodles, tossing to coat them evenly in the sauce.
9. Fold in the fresh spinach and cook just until wilted, about 1–2 minutes, then stir in the remaining 1 tablespoon of butter off the heat for a glossy finish.
10. Serve immediately while hot. Ultimately, this dish delights with its rich, creamy texture that beautifully contrasts the chewy noodles, punctuated by the sweet-tart burst of sun-dried tomatoes and the freshness of spinach. For a creative twist, top it with grilled shrimp or a sprinkle of red pepper flakes to add a subtle heat that complements the herbal notes.
Buffalo Chicken Pasta Zero Bake
Heralding a new era of effortless elegance, this Buffalo Chicken Pasta Zero Bake transforms the beloved flavors of game day into a sophisticated, no-cook masterpiece. Imagine tender pasta enveloped in a creamy, tangy sauce with a gentle kick, all achieved without ever turning on the stove—a perfect centerpiece for impromptu gatherings or a luxurious weeknight escape from the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Rotini pasta – 12 oz
– Cooked, shredded chicken breast – 2 cups
– Buffalo sauce – ½ cup
– Cream cheese – 8 oz, softened
– Blue cheese crumbles – ½ cup
– Celery – 2 stalks
– Green onions – 3
Instructions
1. Cook the rotini pasta in a large pot of salted boiling water for 10–12 minutes, until al dente, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the softened cream cheese and buffalo sauce, whisking vigorously for 2–3 minutes until completely smooth and homogenous.
3. Tip: For the creamiest sauce, ensure the cream cheese is at room temperature before mixing to prevent lumps.
4. Add the cooked, shredded chicken breast to the sauce mixture, folding gently with a spatula until every piece is evenly coated.
5. Dice the celery stalks and thinly slice the green onions, setting aside a small handful of green onion tops for garnish.
6. Tip: Use a sharp knife for the celery to achieve clean, uniform pieces that will provide a satisfying crunch in every bite.
7. Combine the cooled pasta, sauced chicken, diced celery, sliced green onions, and blue cheese crumbles in the large bowl, tossing everything together until thoroughly integrated.
8. Tip: For optimal flavor melding, cover the bowl and refrigerate the pasta for at least 30 minutes before serving to allow the ingredients to harmonize.
9. Transfer the pasta to a serving dish and garnish with the reserved green onion tops.
Unveiling a delightful contrast, this dish offers a creamy, velvety sauce that clings to each noodle, punctuated by the sharp tang of blue cheese and the refreshing crunch of celery. Serve it chilled in individual martini glasses for a touch of whimsy, or as a substantial salad atop a bed of crisp romaine lettuce to elevate a simple lunch into a memorable occasion.
Thai Peanut Pasta Zero with Crushed Peanuts
Zesty yet refined, this Thai Peanut Pasta Zero with Crushed Peanuts transforms simple ingredients into an elegant, restaurant-worthy dish that’s surprisingly quick to prepare. The creamy peanut sauce, brightened with lime and balanced by a hint of spice, clings beautifully to tender noodles, while the crunchy peanut topping adds delightful texture and depth. Perfect for a sophisticated weeknight dinner or an impressive last-minute gathering, it brings the vibrant flavors of Southeast Asia to your table with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Rice noodles – 8 oz
– Creamy peanut butter – ½ cup
– Soy sauce – 3 tbsp
– Lime juice – 2 tbsp
– Brown sugar – 1 tbsp
– Garlic – 2 cloves, minced
– Sriracha – 1 tsp
– Water – ½ cup
– Peanuts – ¼ cup, crushed
– Green onions – 2, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rice noodles and cook for 8–10 minutes, stirring occasionally, until tender but still slightly chewy (al dente).
3. Drain the noodles in a colander and rinse briefly under cool water to stop the cooking process, which prevents them from sticking together.
4. In a medium saucepan over medium-low heat, combine the peanut butter, soy sauce, lime juice, brown sugar, minced garlic, sriracha, and water.
5. Whisk the sauce continuously for 3–5 minutes until smooth, creamy, and slightly thickened, adjusting the heat to avoid scorching.
6. Add the drained noodles to the saucepan and toss gently with tongs until evenly coated in the sauce, about 1 minute.
7. Divide the pasta among four serving bowls and top each with crushed peanuts and sliced green onions.
8. Serve immediately while warm.
Silky noodles coated in a rich, velvety sauce offer a perfect contrast to the crisp, salty crunch of the peanuts, while the bright lime and subtle heat from the sriracha create a harmonious balance. For a creative twist, garnish with extra lime wedges and fresh cilantro, or serve alongside grilled shrimp or tofu to elevate it into a complete meal.
Pasta Zero Carbonara with Pancetta and Peas
Delightfully creamy yet surprisingly light, this Pasta Zero Carbonara with Pancetta and Peas transforms a classic Italian comfort dish into a modern, elegant meal. Using zero-carb pasta alternatives, it offers the same velvety richness of traditional carbonara while adding vibrant pops of green peas and savory pancetta. Perfect for a sophisticated weeknight dinner or a festive holiday gathering, this recipe balances indulgence with a touch of freshness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Zero-carb pasta – 12 oz
- Pancetta – 6 oz, diced
- Frozen peas – 1 cup
- Eggs – 3 large
- Parmesan cheese – 1 cup, grated
- Black pepper – 1 tsp, freshly ground
- Salt – ½ tsp
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the zero-carb pasta to the boiling water and cook for 8–10 minutes, following package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat and add the diced pancetta.
- Cook the pancetta for 5–7 minutes, stirring occasionally, until it turns crispy and golden brown.
- Remove the pancetta from the skillet with a slotted spoon, leaving the rendered fat in the pan.
- Add the frozen peas to the skillet and sauté them in the pancetta fat for 3–4 minutes until they are heated through and bright green.
- In a medium bowl, whisk together the eggs, grated Parmesan cheese, freshly ground black pepper, and salt until smooth.
- Drain the cooked pasta, reserving ½ cup of the pasta water.
- Immediately return the hot pasta to the pot off the heat.
- Quickly pour the egg mixture over the pasta, tossing continuously to coat the strands evenly without scrambling the eggs.
- Add the cooked pancetta and peas to the pasta, tossing gently to combine.
- If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until it reaches a creamy consistency.
- Divide the pasta among four warmed plates and serve immediately.
Just as it hits the table, this dish offers a luxurious texture with silky strands of pasta enveloped in a velvety, egg-based sauce. The crispy pancetta provides a savory crunch, while the peas add a subtle sweetness and vibrant color. For an elegant presentation, garnish with extra Parmesan shavings and a twist of black pepper, or pair it with a crisp white wine to enhance its rich, comforting flavors.
Mediterranean Pasta Zero with Olives and Feta
Radiant with the sun-drenched flavors of the Mediterranean, this elegant pasta dish transforms simple ingredients into a celebration of bright, bold tastes. Perfect for a quick yet impressive weeknight dinner, it artfully balances briny olives, creamy feta, and aromatic herbs over perfectly cooked pasta. Let’s bring these vibrant flavors to your table with minimal effort and maximum satisfaction.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 12 oz
– Extra virgin olive oil – ¼ cup
– Garlic – 3 cloves, minced
– Kalamata olives – ½ cup, pitted and halved
– Cherry tomatoes – 1 pint, halved
– Fresh oregano – 2 tbsp, chopped
– Feta cheese – 4 oz, crumbled
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the minced garlic to the skillet and sauté until fragrant and just beginning to turn golden, about 1 minute.
5. Add the halved cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 4-5 minutes.
6. Stir in the halved Kalamata olives and cook for 1 more minute to warm through.
7. Drain the cooked pasta, reserving ½ cup of the pasta water.
8. Add the drained pasta directly to the skillet with the tomato-olive mixture.
9. Pour in ¼ cup of the reserved pasta water and toss everything together until the pasta is well coated.
10. Remove the skillet from the heat and stir in the chopped fresh oregano.
11. Season the pasta with salt and black pepper, tossing to combine evenly.
12. Divide the pasta among four serving bowls and top each portion generously with crumbled feta cheese.
Subtle yet satisfying, this dish offers a delightful contrast of textures—from the tender pasta and juicy tomatoes to the creamy feta and briny olives. For a creative twist, serve it alongside grilled shrimp or chicken, or drizzle with a final flourish of high-quality olive oil just before serving to enhance its luxurious mouthfeel.
Pumpkin Sage Pasta Zero with Toasted Walnuts
A sophisticated autumnal creation awaits with this Pumpkin Sage Pasta Zero, where velvety roasted pumpkin melds with aromatic sage and crunchy toasted walnuts for a dish that feels both comforting and refined. This elegant pasta offers a delightful balance of earthy sweetness and savory herbal notes, perfect for a cozy holiday gathering or a special weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pumpkin puree – 1 cup
– Fresh sage leaves – ¼ cup
– Walnuts – ½ cup
– Olive oil – 2 tbsp
– Garlic cloves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pasta Zero noodles – 12 oz
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread the walnuts in a single layer on the baking sheet and toast for 5-7 minutes, until fragrant and lightly golden, then set aside to cool.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Add the Pasta Zero noodles to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
5. While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
6. Add the fresh sage leaves and fry for 1-2 minutes until crisp, then remove with a slotted spoon and set aside on a paper towel.
7. Mince the garlic cloves and add them to the same skillet, sautéing for 30 seconds until fragrant.
8. Stir in the pumpkin puree and cook for 3-4 minutes, until heated through and slightly thickened.
9. Drain the cooked pasta, reserving ¼ cup of the pasta water.
10. Add the drained pasta to the skillet with the pumpkin sauce, tossing to coat evenly.
11. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Season the pasta with salt and black pepper, then toss to combine.
13. Roughly chop the toasted walnuts and crisp sage leaves.
14. Divide the pasta among serving plates and top with the chopped walnuts and sage.
Unveil a dish where the creamy pumpkin sauce clings beautifully to each strand of pasta, offering a smooth, rich texture contrasted by the satisfying crunch of walnuts. The sage infuses every bite with a warm, earthy aroma, making this pasta ideal for serving alongside a crisp green salad or as a standalone centerpiece garnished with extra fresh herbs.
Pasta Zero Primavera with Seasonal Vegetables
Amidst the crisp air of late December, when winter’s bounty offers its most vibrant produce, a dish emerges that celebrates simplicity and seasonal freshness. Pasta Zero Primavera with Seasonal Vegetables transforms humble ingredients into an elegant, vegetable-forward meal that feels both nourishing and indulgent, perfect for a festive yet effortless gathering. This recipe highlights the natural sweetness and textures of winter vegetables, lightly dressed to let each component shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta Zero noodles – 12 oz
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Carrots – 2 medium
– Brussels sprouts – 1 cup
– Butternut squash – 1 cup
– Vegetable broth – ½ cup
– Lemon juice – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Parmesan cheese – ¼ cup
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the Pasta Zero noodles to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tip: test a noodle at 8 minutes to avoid overcooking).
3. While the pasta cooks, peel and thinly slice the carrots into ¼-inch rounds.
4. Trim the Brussels sprouts and cut them in half lengthwise.
5. Peel and dice the butternut squash into ½-inch cubes.
6. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
7. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it (tip: keep the heat medium to prevent bitterness).
8. Add the carrots, Brussels sprouts, and butternut squash to the skillet, stirring to coat in the oil.
9. Pour in the vegetable broth, cover the skillet, and simmer for 12–15 minutes until the vegetables are tender but still slightly firm (tip: check at 12 minutes by piercing a carrot with a fork).
10. Drain the cooked pasta and add it directly to the skillet with the vegetables.
11. Stir in the lemon juice, salt, and black pepper, tossing everything together for 1–2 minutes to combine.
12. Remove from heat and sprinkle with grated Parmesan cheese.
Just as the final sprinkle of Parmesan melts into the warm vegetables, this dish reveals a delightful contrast: the tender-crisp bite of seasonal produce against the smooth, satisfying texture of Pasta Zero noodles. Bright lemon notes cut through the earthy sweetness, creating a balanced flavor profile that pairs beautifully with a crusty bread for soaking up any lingering broth. For a creative twist, serve it topped with toasted pine nuts or alongside a simple arugula salad dressed in a light vinaigrette.
Jalapeño Popper Pasta Zero with Bacon
Creamy, comforting, and with a delightful kick, this Jalapeño Popper Pasta Zero transforms classic party flavors into a sophisticated, satisfying main course. It combines the smoky richness of bacon with the creamy heat of jalapeños for a dish that feels both indulgent and elegantly simple. Perfect for a cozy dinner or a stylish gathering, it promises to be a memorable centerpiece on any table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Bacon – 8 oz
– Jalapeños – 4, medium
– Cream cheese – 8 oz
– Heavy cream – 1 cup
– Parmesan cheese – ½ cup, grated
– Pasta Zero – 16 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat a large skillet over medium heat. Add the bacon and cook for 8–10 minutes, stirring occasionally, until crispy and browned. Tip: For even cooking, avoid overcrowding the pan by working in batches if needed.
2. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 2 tablespoons of bacon fat in the skillet.
3. While the bacon cooks, prepare the jalapeños by slicing them in half lengthwise, removing the seeds and membranes for a milder heat, and dicing them finely.
4. Add the diced jalapeños to the skillet with the reserved bacon fat and sauté over medium heat for 3–4 minutes, until softened and fragrant.
5. Reduce the heat to low and add the cream cheese and heavy cream to the skillet. Stir continuously for 2–3 minutes until the cream cheese is fully melted and the mixture is smooth and creamy. Tip: Use a whisk to prevent lumps and ensure a velvety sauce.
6. Stir in the grated Parmesan cheese, salt, and black pepper until well combined, then simmer on low heat for 2 minutes to thicken slightly.
7. While preparing the sauce, bring a large pot of salted water to a boil over high heat. Add the Pasta Zero and cook according to package instructions, typically 7–9 minutes, until al dente. Tip: Reserve ¼ cup of pasta water before draining to adjust sauce consistency if needed.
8. Drain the pasta and add it directly to the skillet with the sauce, tossing gently to coat evenly.
9. Crumble the reserved bacon and fold half of it into the pasta, reserving the rest for garnish.
10. Serve the pasta immediately, topped with the remaining crumbled bacon.
This dish offers a luxurious, velvety texture that clings beautifully to each strand of pasta, with a bold flavor profile balancing smoky bacon, creamy richness, and a subtle jalapeño heat. Try serving it in shallow bowls garnished with extra Parmesan and fresh herbs for an elegant presentation, or pair it with a crisp green salad to complement its indulgent nature.
Pasta Zero Mac and Cheese with Crispy Breadcrumbs
Heralding a new era of comfort food elegance, this Pasta Zero Mac and Cheese with Crispy Breadcrumbs transforms a beloved classic into a sophisticated, guilt-free indulgence. By replacing traditional pasta with delicate, low-carb shirataki noodles, it achieves a remarkably light yet satisfyingly creamy texture, crowned with a golden, buttery crust that crackles with every bite. It’s a dish that masterfully balances indulgence with a whisper of modernity, perfect for a cozy winter evening or an impressively simple dinner party centerpiece.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta Zero (Shirataki Noodles) – 2 (8-ounce) packages
– Sharp Cheddar Cheese – 2 cups, shredded
– Heavy Cream – 1 cup
– Unsalted Butter – 3 tbsp
– Panko Breadcrumbs – ½ cup
– Garlic Powder – ½ tsp
– Salt – ¼ tsp
– Black Pepper – ¼ tsp
Instructions
1. Drain and rinse the Pasta Zero noodles thoroughly under cold water for 1 minute to remove any packaging liquid.
2. Pat the noodles completely dry with paper towels, as excess moisture can make the sauce watery.
3. In a medium saucepan over medium-low heat, melt 2 tablespoons of unsalted butter.
4. Add the heavy cream to the saucepan and heat until it just begins to simmer, about 3-4 minutes, stirring occasionally.
5. Gradually whisk in the shredded sharp cheddar cheese until fully melted and smooth, about 2-3 minutes.
6. Season the cheese sauce with garlic powder, salt, and black pepper, then remove from heat.
7. In a small skillet over medium heat, melt the remaining 1 tablespoon of unsalted butter.
8. Add the panko breadcrumbs to the skillet and toast, stirring constantly, until golden brown and fragrant, about 3-4 minutes; watch closely to prevent burning.
9. Gently fold the dried Pasta Zero noodles into the warm cheese sauce until evenly coated.
10. Transfer the sauced noodles to a baking dish and spread into an even layer.
11. Sprinkle the toasted breadcrumbs evenly over the top of the noodles.
12. Place the baking dish under a preheated broiler set to high, positioned 6 inches from the heat source, for 2-3 minutes until the breadcrumbs are deeply golden and crispy.
13. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Luxuriously creamy with a subtle tang from the cheddar, each forkful offers a delightful contrast between the tender, sauce-clinging noodles and the audibly crisp breadcrumb topping. For a vibrant twist, serve it alongside a simple arugula salad dressed in lemon vinaigrette, or garnish with fresh chives to add a pop of color and a mild oniony note that complements the rich cheese base beautifully.
Pasta Zero with Creamy Mushroom and Thyme Sauce
Beneath the winter chill, a comforting bowl of Pasta Zero with Creamy Mushroom and Thyme Sauce offers a sophisticated yet simple escape. This elegant dish transforms humble ingredients into a velvety, aromatic masterpiece, perfect for a cozy evening in. With its rich umami notes and herbaceous undertones, it’s a celebration of warmth and refinement on a plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Pasta Zero – 12 oz
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Cremini mushrooms – 1 lb, sliced
– Heavy cream – 1 cup
– Fresh thyme – 2 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the Pasta Zero to the boiling water and cook for 7–9 minutes, stirring occasionally, until al dente (tip: test a strand a minute early to avoid overcooking).
3. Drain the pasta in a colander, reserving ½ cup of the pasta water, and set aside.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the minced garlic to the skillet and sauté for 30 seconds, just until fragrant (tip: avoid browning the garlic to prevent bitterness).
6. Add the sliced cremini mushrooms to the skillet in a single layer and cook undisturbed for 4 minutes to develop a golden sear.
7. Stir the mushrooms and continue cooking for another 4 minutes, until they release their moisture and become tender.
8. Pour the heavy cream into the skillet and bring to a gentle simmer over medium heat, stirring constantly.
9. Add the chopped fresh thyme, salt, and black pepper to the sauce, stirring to combine.
10. Reduce the heat to low and let the sauce simmer for 3 minutes, until slightly thickened (tip: if the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time).
11. Add the drained Pasta Zero to the skillet and toss gently to coat evenly with the sauce, cooking for 1 minute to heat through.
12. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Delicately balanced, the sauce clings to each strand of pasta with a luxurious creaminess, while the mushrooms offer an earthy depth that’s brightened by the thyme. For a creative twist, garnish with a sprinkle of grated Parmesan or a drizzle of truffle oil to elevate its rustic elegance, making it ideal for a quiet dinner or an impromptu gathering.
Summary
Perfectly creamy and satisfying, these 20 low-carb pasta zero recipes prove you don’t have to give up comfort food. We hope you found some new favorites to try! Let us know which recipe you love most in the comments below, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
