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Ditch the carbs: our favourite pasta alternatives!

Love pasta but worried about weight gain? Jump on the low carb bandwagon with these lighter, healthier alternatives – just add your favourite sauce!

Zucchini noodles

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Use a vegetable peeler to make long, thin ribbons. A three-cup portion is about 243kJ. Soften by quickly heating in your chosen sauce. Zucchini noodles have become so popular with the health-conscious that several companies now make appliances specifically for creating ‘zoodles’. Try this zucchini ‘spaghetti’ recipe with tomato and feta or this raw version by Megan May.

Eggplant lasagne

Replace pasta sheets with eggplant – cut two of them into thin slices. They’ll only set you back around 80kJ. Here’s a recipe to try.

Squash spaghetti

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Baked squash easily forks apart into long, thin strands. Three cups contain only 527kJ and it holds up well with a hearty ragout.

Black bean spaghetti

Made from black beans and water, this alternative also contains 25 grams of protein and 12 grams of fiber per serve, so it will keep you feeling full for longer. With only 753kJ, try it with pesto for a quick and easy dinner.

Shirataki noodles

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Also known as konjac, these translucent noodles are made from the root of a plant and contain virtually no kilojoules. They are high in fibre and can help with digestion. Use them in an Asian-inspired noodle dish.

Kelp noodles

Great in stir fries, soups and salads, kelp noodles are also gluten free and most require no cooking. They contain no fat, cholesterol, protein, or sugar. But the downside is they contain virtually no fibre either. At only 84kJ a serving, they are made from kelp (a brown seaweed), sodium alginate (a salt derived from seaweed), and water.

Edamame spaghetti

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If you like the flavour of these tasty little soybeans, then this pasta alternative is worth a try. High in protein and fibre and naturally green in colour, there are 854kJ in a serve.

Adzuki bean spaghetti

What is an adzuki bean, you ask? It’s a small red-brown bean often used in Japanese desserts. Rich in protein, fiber and folic acid, it cooks al dente without going soggy. Serve with sauteed mushrooms and a drizzle of truffle oil.

WATCH How to make vegetable ribbons

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