Konjac Pasta Mushroom Bolognese

By Naturally Savvy

Konjac pasta is a popular new way have your pasta and eat it too. The main component of konjac is glucomannan, a water-soluble dietary fibre. Konjac pasta is made from the root of the konjac plant which is rich in dietary fiber as well as gluten and sugar-free. Proponents claim it can also lower cholesterol, blood sugar, and help manage weight. Similar to rice noodles in texture, Konjac noodles have been well-known in Asia for years but have recently started to gain popularity in North America. You can find them at most natural and bulk food stores.

Try it with this easy mushroom bolognese next time you're craving pasta!


1 medium onion, chopped
1 clove garlic, crushed
1 carrot, grated
6 oz portobello mushrooms, chopped
4 oz shiitake mushrooms, chopped
3 oz oyster mushrooms, chopped
14 oz can peeled tomatoes
15 oz (420g) konjac pasta


1. Heat a large pan over medium heat.
2. Add olive oil and once hot fry chopped onion and crushed garlic until translucent.
3. Add grated carrot, chopped mushrooms and peeled tomatoes to the pan and mix well. 
4. Bring to a boil and let simmer for about 5 minutes or until mushrooms and carrot is cooked through.
5. Add salt and thyme to taste.
6. Rinse pasta and drain well, then add to hot mushroom bolognese. 
7. Mix until pasta is heated through and serve immediately.

By Naturally Savvy| December 27, 2016
Categories:  Recipes

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Naturally Savvy

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