Rich & Creamy Konjac Cream Pasta
Rich & Creamy Konjac Cream Pasta
Deliciously Diet-Friendly Konjac Cream Pasta | Keto Style
Tired of konjac noodles feeling separate from your sauce? Now you can create a rich, thick, and utterly satisfying cream pasta using konjac noodles. This recipe is perfect for a lighter meal or for those following a low-carb, keto-friendly diet.
Ingredients- 200g Konjac Pasta (Drain the preserving liquid, rinse under running water, and soak in a light vinegar-water mixture)
- Olive Oil, a little (approx. 1 Tbsp)
- 85g Onion
- 1 King Oyster Mushroom (approx. 85g)
- 3 Pinches Himalayan Pink Salt (or regular salt)
- 200ml Heavy Cream (35% milk fat recommended)
- 22g Unsalted Butter (approx. 1.5 Tbsp)
- 2 Tbsp Grated Parmigiano-Reggiano Cheese
- Parsley Flakes, for garnish
Cooking Instructions
Step 1
First, to remove any distinct odor from the konjac noodles, thoroughly drain the preserving liquid. Rinse the konjac noodles under cold running water, then soak them in a mixture of water and a splash of vinegar for about 5-10 minutes. This step is crucial for a pleasant taste. Before cooking, rinse them again and pat them dry to remove excess moisture.
Step 2
Clean the king oyster mushroom (approx. 85g). Slice it in half lengthwise, then cut each half into half-moon shapes about 0.5 cm thick. Uniformly sized pieces ensure even cooking and better sauce adherence.
Step 3
Peel and finely dice the onion (85g, about 1/4 of a small onion) into approximately 0.7cm cubes. Aim for consistent sizing to ensure they cook evenly and meld well into the sauce.
Step 4
Gently squeeze the konjac noodles to remove as much water as possible. Excess moisture can dilute the sauce, so pressing them firmly by hand is recommended. If they are clumped together, gently separate them with chopsticks.
Step 5
Heat a non-stick pan over medium heat and add about 1 tablespoon of olive oil. Add the diced onions and sauté for 2-3 minutes until they become translucent. Sautéing them well will bring out their natural sweetness.
Step 6
Once the onions are translucent, add the sliced king oyster mushrooms to the pan. Cook until the mushrooms are lightly browned and tender. Season with 3 pinches of Himalayan pink salt. Be mindful of the salt, as cheese will also add saltiness later.
Step 7
Pour in the 200ml of heavy cream. Bring the mixture to a boil over high heat, then immediately reduce the heat to medium and let it simmer gently. The cream will start to thicken slightly during this process.
Step 8
When the sauce has slightly thickened, add the 22g of unsalted butter. Stir continuously until the butter is fully melted and incorporated into the cream sauce, adding richness and a silky texture.
Step 9
Continue to simmer the sauce until it reaches your desired thick consistency. Add the squeezed konjac noodles to the pan and cook for another 1-2 minutes, tossing them gently to coat them thoroughly with the rich sauce. This allows the noodles to absorb the flavor.
Step 10
Once the sauce has thickened to a luscious, coating consistency, stir in 1 tablespoon of grated Parmigiano-Reggiano cheese until it’s well combined. The cheese adds a wonderful depth of flavor and umami.
Step 11
Transfer the creamy konjac pasta to a serving bowl. Garnish with the remaining 1 tablespoon of grated Parmigiano-Reggiano cheese and a sprinkle of parsley flakes. Enjoy your delicious and healthy homemade konjac cream pasta!
