Zucchini noodles
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
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
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
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.