Shirataki di Konjac, 3 ricette con spaghetti

Gli shirataki di Konjac hanno rapidamente conquistato le nostre cucine grazie al loro bassissimo apporto calorico che ci fa godere tutto il piacere di un piatto di pasta senza doverci preoccupare delle calorie.

shirataki di konjac

Per intenderci, 200 grammi di spaghetti shirataki contengono solo 14 calorie a fronte delle più di 300 calorie contenute nella stessa quantità dei classici spaghetti di grano duro. Così possiamo goderci un generoso piatto di pasta senza troppi sensi di colpa. Scopriamo in 3 ricette come condire gli spaghetti shirataki di Konjac per preparare piatti gustosi e originali.

Spaghetti shirataki con pesto di avocado

Ingredienti

  • 1 confezione di shirataki di Konjac
  • Mezzo avocado
  • Una manciata di frutta secca mista
  • 1 mazzetto di basilico
  • Sale e curry q.b.

Preparazione
Mettete in ammollo gli spaghetti in acqua calda per 5 minuti. In un mixer unite basilico, frutta secca mista, l’avocado e il sale. In una padella cuocete la pasta per 5 minuti con un po’ d’acqua, un pizzico di sale, la punta di un cucchiaino di curry. Alla fine unite il pesto di avocado, mantecate e impiattate. Spolverate il piatto con un mix di frutta secca tritata e servite.

Spaghetti shirataki con peperoni

Ingredienti

  • 1 confezione di shirataki di Konjac
  • 200 gr di peperoni
  • 100 gr di pomodorini
  • 1 ciuffo di prezzemolo
  • 1 cucchiaio di olio di semi
  • Salsa di soia e sale q.b.

Preparazione
Mettete in ammollo gli spaghetti in acqua calda per 5 minuti. Pulite le verdure e tagliatele a piccoli pezzi. In una padella con olio dorate i peperoni e aggiungete la salsa di soia. Cuocete per 5 minuti, dunque aggiungete i pomodorini e gli spaghetti appena sbollentati in acqua salata per 2 minuti. Saltate nel sugo e servite con prezzemolo fresco tritato.

Spaghetti shirataki ai gamberetti

Ingredienti

  • 1 confezione di shirataki di Konjac
  • Una generosa manciata di gamberetti
  • 1 carota piccola
  • 1 cipolla piccola
  • Aglio, zenzero, curry e salsa di soia q.b.

Preparazione
Preparate gli spaghetti come sopra. Tagliate a dadini carota, cipolla, zenzero e aglio e ammorbiditeli in una padella con olio caldo. Coprite e lasciate stufare. Aggiungete curry e gamberetti, lasciate insaporire. Alla fine unite gli spaghetti già cotti, spruzzate con salsa di soia, saltate e servite.

Photo | Thinkstock

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