I recently discovered these unique low-calorie spaghetti made with konjac root, a plant variety from China, processed into flour to make spaghetti (more similar to angel hair pasta or soy spaghetti).

Shirataki are also a “healthy” alternative to classic wheat pasta because they contain very few calories, almost none (12 Kcal per 100 g) and they are gluten-free, making them ideal for people with intolerances or celiac disease.

There are versions available to hydrate before cooking or already soaked. In the first case, you need to add water as indicated, while in the second, as in this recipe, you only need to open them and rinse under running water before cooking them with the sauce.

This is not the first time I’ve tried similar recipes; I recently also presented on my blog shirataki konjac spaghetti with vegetables with a completely oriental flavor.

In this recipe, I wanted to try combining shirataki with a sauce far from Asia, a simple arugula pesto aimed at those, like me, who love this type of green. The preparation is really simple and requires very few ingredients.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Cooking time: 3 Minutes
Portions: 2
Cuisine: Fusion

Ingredients

For 2 servings of shirataki spaghetti with arugula pesto

1 package arugula
3/4 cup extra virgin olive oil
to taste salt
2 packages shirataki spaghetti
to taste soy sauce
A few cherry tomatoes
to taste pistachio crumbs

Tools

Immersion Blender

Steps

To make shirataki spaghetti with arugula pesto

To start, put the entire contents of the arugula package into a beaker, add the oil, salt, and blend until you get a liquid and homogeneous dressing
Next, open the packages of shirataki spaghetti and move the contents into a colander. Rinse the spaghetti under running water for at least a minute, making sure to move the spaghetti continuously with your fingers (Note: don’t worry if you notice an unpleasant smell when opening the spaghetti; it is completely normal and that’s why they need to be washed thoroughly)
At this point, bring the dressing into a pan, turn on the heat, and also add the spaghetti. Mix everything well with tongs, avoiding forming a single clump
Finally, add a dash of soy sauce to give the dish the right saltiness and a bit of contrast to the bitter flavor of the arugula
To finish, place your portion on a plate and garnish with halved cherry tomatoes and a sprinkle of pistachio crumbs