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Low Carb Spaghetti Bolognese

Low carb shirataki noodles tossed with a ground turkey bolognese ragu sauce. The perfect keto pasta recipe.

This recipe is , , , , with main ingredient
spaghetti

Here’s my take on low carb spaghetti bolognese. I swapped out starchy pasta with keto and diabetic approved shirataki noodles. The noodles are made from konjac flour, which is loaded with fiber and only has 2 net carbs per servings.

I made the bolognese with organic ground turkey from Costco. Ground turkey thighs have a bit more fat than turkey white meat, and won’t over cook so easily. The ragu is loaded with flavor and so easy to make!

How To Make Low Carb Spaghetti Bolognese

To start the bolognese sauce, cook the chopped veggies in  alarge pan with a couple tablespoons of olive oil. After the veggies get soft, and 1 pound of ground turkey meat and break it up with a spoon.

Once the turkey mat is cooked through, add the marinara sauce and water. Allow to cook for 20 minutes until reduced down to a ragu consistency.

Meanwhile, you will need to cook the excess moisture out of the low carb shirataki noodles. Cook them in a dry non-stick pan for about 8 minutes, you will see the moisture cook out.

Combine the noodles with the ragu and cook for a few minutes under low heat. Grate a bunch of parmesan cheese and drizzle some extra virgin olive oil and enjoy!

Make sure to check out my low carb ramen made with shirataki noodles!

spaghetti

Low Carb Spaghetti Bolognese

Course: Main Course
Cuisine: Italian
Keyword: bolognese, shirataki noodles
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 meals
Author: Bobby Parrish

Low carb shirataki noodle pasta toosed with ground turkey bolognese sauce.

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Ingredients

For the spaghetti:

  • 21 ounces shirataki noodles
  • 1 medium size onion diced
  • 2 medium size carrots chopped
  • 2 stalks celery chopped
  • 6 ounces cremini mushrooms chopped
  • 1 pound organic ground turkey thigh
  • 16 ounces marinara sauce i like rao's
  • 3/4 cup water
  • Fresh flat leaf parsley chopped
  • Extra virgin olive oil
  • Unrefined salt & black pepper
  • Parmesan cheese

For the salad:

  • 7 ounce bag of arugula
  • 1 fennel bulb thinly sliced
  • 1 long thin red chile pepper, sliced
  • 2 tablespoons shaved pecorino or parm cheese
  • 2 lemons
  • Extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper

Instructions

  1. For the meat sauce, preheat a large pan over medium heat with 2 tablespoons of olive oil. Add the onions, carrots, celery, mushrooms, 1/2 teaspoon salt, few cracks of pepper, and mix well. Cook for 15 minutes, or until veggies are very soft, the add the turkey meat, another 1/2 teaspoon salt, few cracks of pepper, and break up the turkey meat. Cook until the meat is just cooked through then add the marianra sauce, water, and bring to a simmer. Reduce to a bare simmer and cook until the mixture has thickened up into a proper ragu, about 20 minutes. Check for seasoning halfway through, you may need more salt.

  2. While the sauce is cooking, drain the shirataki noodles thoroughly and cook them in a non-stick pan over medium-high heat for 6-8 minutes. This will remove the excess moisture, you know the noodles are ready when the bottom of the pan is coated in a dry white residue. Take off heat and set aside. Use a knife or scissors to cut the noodles a few times, otherwise they have a tendency to stick together in one giant ball.

  3. Add the noodles to the pan with the sauce and mix well. Stir and cook for 3 minutes so the noodle can really soak up the sauce. Serve the pasta and garnish with a drizzle of olive oil, grated cheese, and chopped parsley.

  4. Make the salad by adding the arugula to a large bowl. Use a hand slicer or a knife to thinly slice the fennel, and then roughly chop it with a knife. Add the fennel to the arugula along with the shaved cheese(use a veggie peeler), and chiles. Store the salad in an air tight container in the fridge. When ready to eat, dress each portion with a drizzle of oil, some lemon juice, a tiny pinch of salt, and a crack of pepper. Toss and enjoy. Only dress the salad right before you want to eat it, otherwise it will get soggy.

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