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ORGANIC DELICIOUS AND LOW CALORIES KONJAC PASTA AND RICE FROM ASIATIC ROOT VEGETABLE
VERSATILE, HEALTHY AND GLUTEN FREE: THE KONJAC FAMILY WILL OPEN YOUR MIND TO A NEW RANGE OF POSSIBILITIES WITH ALMOST ZERO CALORIES.
KONJAC PASTA & RICE - VARIETY 4-PACK
Star ingredient: konjac is a root vegetable native to Asia, whose fiber is extracted and molded into different formats, such as rice and pasta. This fiber´s texture is perfect for cooking your favorite dishes in a ridiculously low-carb version: 1.2 gr of carbohydrates per dish.
Taste and texture are similar to traditional pasta, which makes it the perfect option for family meals and social gatherings.
Our konjac family makes restrictions on carbohydrates much more friendly and easy to incorporate into your diet, while helping control diabetes and normalising blood cholesterol.
The pack includes:
- 1 x KONJAC - RICE
- 1 x KONJAC - SPAGHETTI
- 1 x KONJAC - NOODLES
- 1 x KONJAC - FETTUCCINE
4-Pack. Price per Pack
Servings per pack: 8 x 100 g
Regular price
€15,60
Sale price
€15,60
Regular price
Unit price
per
Tax included.
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QUALITY GUARANTEED
Our Konjac noodles are sourced and created with the highest standards.
KETO CERTIFIED
GLUTEN-FREE
NON GMO
ZERO DAIRY
VEGAN
ZERO SOY
ORGANIC
RECYCLABLE PACKAGING
Why consume it
Our konjac pasta is like no other, 100% clean label, made with organic konjac root which is composed of highly soluble fibre, which makes it an extremely low-carb and low-calorie food. Its amazing texture and versatile flavour will help you create an infinite range of keto-friendly recipes.
BLOOD SUGAR
Konjac is composed of 100% soluble fibre, which helps control carbs and sugars absorption, avoiding blood sugar spikes, contributing to the maintenance of normal blood sugar levels.
GUT HEALTH
Konjac can absorb big amounts of water, which allows the gut bacteria to ferment and digest it properly, regulating the whole digestive process.
WEIGHT LOSS
Konjac helps reduce calorie intake, which contributes to the maintenance and reduction of body weight.
HOW TO USE IT
Are you looking for versatile meals? Then Konjac pasta is the perfect solution for you. Their plain flavour and amazing texture will allow you to get inspired and create an infinite variety of dishes.
PESTO ROSSO
- Prepare pesto rosso by mixing sun dried tomatoes, almonds, olive oil and salt.- In a pan cook eggplant cut into thin slices and cherry tomatoes.- Cook the fettuccine for two minutes, previously draining the liquid from the container and washing it.- When the fettuccine is ready, put the pesto sauce and top with crushed cashew, marjoram, sage, and salt.RAMEN
- Bring 240ml of water to a boil and add a teaspoon of soy sauce, a tablespoon of vinegar, a teaspoon of beef bone broth gel, and a small piece of minced ginger.- Drain and wash the konjac noodles and add them to the saucepan once the mixture starts to boil and cook for 2-3 minutes.- Serve it and to finish add a boiled egg, nori seaweed and sprouts to accompany. And you already have an exotic and delicious dish ready
THAI SALAD
- Ingredients: 1/2 bunch Cilantro, 1 clove Garlic, 1 cup of red cabbage, 1/4 cup walnuts (roasted), 1 Red bell pepper, 3 Scallions, 1 cup Kale, 1/2 cup Carrots, 1 pack of KN Konjac noodles.- Dressing: Lime juice, 2 tbsp KN Salted caramel nut butter, soy sauce, apple cider vinegar, olive oil, salt and black pepper.- Preparation: Open the noodles, drain them and cook them for 5 minutes in boiling water. Set them aside to cool. In a big bowl add the vegetables, the noodles, and the dressing, mix everything together and voilá.
STIR FRY PRAWNS NOODLES
- Ingredients: 350g cooked King prawns, 150g Beansprouts, 2 Garlic cloves, 1 tbsp Fresh ginger, 3 Spring onions, 200g Stir fry vegetables, 2 tbsp Oyster sauce, 3 tbsp Soy sauce, 2 packs Konjac noodles, 1 tbsp Olive oil, 1 tsp Sesame oil.- Preparation: Heat the olive and sesame oil in a wok or frying pan and fry the ginger and garlic for 2 minutes. Add the vegetables and beansprouts and stir fry for 3-4 minutes. Add the cooked noodles and sauces. Mix everything together, warm through, and serve with the sliced spring onions as garnish
KEEP THE PLEASURE, CHANGE THE PASTA
With 0 net carbs and a great texture, you can stop eating regular pasta, but keep enjoying your favourite pasta dishes with these noodles.FETTUCCINI PESTO
- Add a handful of walnuts, garlic and basil cut into small pieces in a mortar or electric processor along with 3 teaspoons of grated Parmesan, salt, pepper and olive oil and mix everything until you get a more or less homogeneous paste.- Cook the fettuccine for two minutes, previously draining the liquid from the container and washing it.- When the fettuccine is ready, put the pesto sauce on top and let's eat!
5-INGREDIENT FETTUCCINI ALFREDO
As easy as it sounds. You will need Organic Ghee, garlic cloves, cashew cream, grated parmesan cheese and fresh parsley.- First smash garlic and chop parsley.- Then melt the ghee in a pot, add garlic and mix.- When the garlic starts to smell delicious, add cashew cream and start mixing.- Cook for 2-3 minutes in a saucepan over medium heat.- Add Parmesan and stir until it melts fully.
KETO CACIO E PEPE
This delicious and traditional Italian recipe is so easy to make! Literally 4 ingredients: our amazing Konjac Fettuccine or Konjac Spaghetti + pecorino cheese, Organic Ghee and black pepper.- Cook the pasta- Drain and reserve ¾ cup of the cooking water. Melt 2 Tbsp. of the Ghee over medium heat.- Add pepper and cook until toasted, about 1 minute.- Add ½ cup of the cooking water to the skillet and bring to a simmer.- Add our Konjac Fettuccine and remaining Ghee.- Reduce heat and add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.- Add more pasta water if the sauce seems dry.
RICE BOWLS AND PAELLA
Try new versions of your rice bowls and traditional dishes, simply substituting them with our konjac.
MUSHROOM RISOTTO
- Add a teaspoon of beef stock gel to 100 ml of hot water.- Cut an onion and garlic into small pieces and sauté them in olive oil.- When the onion is golden brown, add about 200g of sliced mushrooms to the pan.- When the mushrooms are done a little, add the konjac rice, previously drained and washed.- Add the broth, 200ml coconut milk, 100g of Parmesan and the spices and let it reduce while stirring.- When the consistency becomes creamy the risotto is ready to serve and enjoy.
RICE PUDDING
- Boil 200ml of coconut milk with a couple of cinnamon sticks, 100gr of erythritol, and the skin of half an orange until it starts to boil.- Drain and wash the konjac rice and add it to the coconut milk for about 15 minutes until the texture is creamy.- Remove the orange peels and cinnamon sticks and serve the rest in small glasses before letting them sit in the fridge for a couple of hours.- Before eating you can put cinnamon powder or even stick to decorate. Take advantage!
SPAGHETTI CARBONARA
2 packs of Konjac Spaghetti2 spring onions4 dates200 g of smoked bacon240 ml regular cream2 egg yolks2 tbsp of organic ghee ketonicoLemon zestPepper and Salt
SPAGHETTI AL SUGO
- Preheat the oven to 180ºC- Put the block of feta cheese in the center of a baking dish and surround it with cherri tomatoes. Add a couple of sprigs of rosemary, season with salt and pepper to taste and add a good drizzle of olive oil.- Put the dish in the oven and let it cook for 15-20 minutes.- Meanwhile drain and wash the konjac spaghetti and boil for 2-3 minutes.- Once the cheese with the tomato is ready, add the cooked spaghetti to the source and stir so that everything is well mixed and ready to serve and enjoy.