15 Healthy Low Carb Pasta Recipes That Actually Taste Amazing

Low carb pasta recipes have become a favorite among health-conscious food lovers and anyone looking to reduce carbohydrate intake.

With innovative alternatives like zucchini noodles, shirataki pasta, and almond flour pasta, you can enjoy your favorite pasta dishes without the guilt.

These recipes combine fresh vegetables, plant-based proteins, and flavorful sauces to create satisfying, nutritious meals.

From creamy Alfredo to vibrant tomato-based sauces, low carb pasta can be indulgent, delicious, and surprisingly simple to make.

In this article, we share 15 low carb pasta recipes that are perfect for lunch, dinner, or special occasions.

Each recipe is designed to be easy, flavorful, and packed with nutrients, making healthy eating enjoyable and sustainable.

15 Healthy Low Carb Pasta Recipes That Actually Taste Amazing

Exploring 15 low carb pasta recipes demonstrates that reducing carbs doesn’t mean sacrificing flavor or variety.

These dishes are perfect for weight management, blood sugar control, or simply enjoying lighter, nutrient-rich meals.

From vegetable-based noodles to innovative low carb pasta alternatives, the possibilities are endless.

Each recipe is easy to prepare, packed with flavor, and customizable to your taste.

Start experimenting with these low carb pasta recipes today and discover a new, delicious way to enjoy classic pasta dishes.

Zucchini Noodle Pesto Pasta

This zucchini noodle pasta with pesto is fresh, light, and packed with flavor.

Zoodles replace traditional pasta, making the dish low in carbs while retaining a satisfying texture.

Homemade basil pesto adds a burst of herby richness, while cherry tomatoes provide natural sweetness.

Pine nuts give a subtle crunch and earthy taste.

It is perfect for a quick lunch or a healthy dinner.

This dish is nutrient-dense, flavorful, and a refreshing alternative to regular pasta meals.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

• Prepare zucchini noodles using a spiralizer and set aside.
• In a food processor, blend basil, pine nuts, garlic, nutritional yeast, and olive oil until smooth.
• Toss the zucchini noodles with the pesto sauce until evenly coated.
• Gently fold in cherry tomatoes.
• Season with salt and pepper to taste.
• Serve immediately for the best texture and flavor.

This zucchini noodle pasta is light, flavorful, and satisfying.

The pesto adds richness without heaviness.

Cherry tomatoes provide bursts of sweetness.

It is perfect for a low carb, nutrient-packed meal.

Every bite is fresh, vibrant, and satisfying.

Shirataki Noodles with Garlic Butter Shrimp

This low carb shirataki noodle dish is savory, garlicky, and indulgent.

Shirataki noodles are naturally low in carbs and absorb flavors wonderfully.

Juicy shrimp sautéed in garlic and vegan butter creates a rich, satisfying sauce.

Fresh parsley and lemon juice brighten the dish.

It is perfect for a quick dinner that feels gourmet yet healthy.

This meal is flavorful, easy to prepare, and a guilt-free pasta alternative.

Ingredients:

• 2 packages shirataki noodles, rinsed and drained
• 1 pound shrimp, peeled and deveined
• 2 tablespoons vegan butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

• Rinse and prepare shirataki noodles according to package instructions.
• Heat vegan butter in a skillet and sauté garlic until fragrant.
• Add shrimp and cook until pink and opaque, about 3–4 minutes per side.
• Add lemon juice, salt, and pepper, stirring to coat the shrimp.
• Toss in the shirataki noodles and cook for another 2 minutes.
• Garnish with fresh parsley and serve immediately.

These shirataki noodles are tender and flavorful.

Garlic butter shrimp adds richness and savory depth.

Lemon juice provides a bright finishing touch.

It is perfect for a low carb, satisfying dinner.

Every bite is garlicky, savory, and indulgent.

Spaghetti Squash with Tomato Basil Sauce

This spaghetti squash pasta is light, low carb, and packed with Italian flavors.

Roasted spaghetti squash provides a naturally sweet and slightly crunchy pasta substitute.

A fresh tomato basil sauce adds acidity and herbaceous aroma.

Garlic and onion enhance the depth of flavor, while olive oil keeps it silky.

It is perfect for a comforting dinner that is both healthy and satisfying.

This dish is colorful, flavorful, and an easy way to reduce carbs without sacrificing taste.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and halve the spaghetti squash.
• Scoop out seeds and drizzle with 1 tablespoon olive oil, salt, and pepper.
• Roast cut side down for 30–35 minutes until tender.
• In a skillet, heat remaining olive oil and sauté garlic and onion until translucent.
• Add cherry tomatoes and cook until soft, about 5–7 minutes.
• Stir in fresh basil and season with salt and pepper.
• Scrape roasted squash into strands with a fork and toss with the sauce.

This spaghetti squash dish is light, flavorful, and nutritious.

The roasted squash provides a naturally sweet pasta substitute.

Tomato basil sauce enhances freshness and aroma.

It is perfect for a low carb, satisfying meal.

Every bite is vibrant, comforting, and delicious.

Almond Flour Pasta with Creamy Avocado Sauce

This almond flour pasta is nutty, soft, and low carb.

A creamy avocado sauce creates a rich, luscious coating for the pasta.

Garlic, lemon juice, and nutritional yeast add flavor and depth.

Cherry tomatoes and arugula provide a fresh, peppery contrast.

It is perfect for a quick, nutritious, and indulgent lunch or dinner.

This meal is creamy, flavorful, and entirely low carb without compromising texture or taste.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons tapioca starch
• 2 tablespoons psyllium husk powder
• 1/4 teaspoon salt
• 1 ripe avocado
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/2 cup cherry tomatoes, halved
• 1 cup arugula

Instructions:

• Mix almond flour, tapioca starch, psyllium husk, and salt with water to form a dough.
• Roll dough thinly and cut into pasta shapes.
• Boil pasta for 2–3 minutes until tender, then drain.
• In a blender, combine avocado, garlic, lemon juice, and olive oil until creamy.
• Toss cooked pasta with avocado sauce, cherry tomatoes, and arugula.
• Serve immediately for best flavor and texture.

This almond flour pasta is creamy, flavorful, and low carb.

Avocado sauce adds richness and a silky texture.

Fresh tomatoes and arugula provide balance and freshness.

It is perfect for a light yet indulgent meal.

Every bite is creamy, nutty, and satisfying.

Cabbage Noodles with Peanut Ginger Sauce

This cabbage noodle dish is crunchy, savory, and delightfully low carb.

Thinly sliced cabbage replaces traditional pasta, adding natural sweetness and texture.

A peanut ginger sauce creates a rich, umami-packed coating.

Carrots, bell peppers, and green onions add color, crunch, and freshness.

It is perfect for a quick dinner or a healthy, flavorful lunch.

This dish is vibrant, satisfying, and a refreshing alternative to traditional noodles.

Ingredients:

• 1 small green cabbage, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 green onions, sliced

Instructions:

• Heat sesame oil in a large skillet over medium heat.
• Add cabbage, carrot, and bell pepper and sauté until tender-crisp, about 5 minutes.
• In a small bowl, whisk together peanut butter, soy sauce, ginger, and rice vinegar.
• Pour sauce over vegetables and toss to coat evenly.
• Cook for another 2–3 minutes until heated through.
• Garnish with sliced green onions and serve immediately.

This cabbage noodle dish is crunchy, flavorful, and satisfying.

The peanut ginger sauce adds rich, umami notes.

Fresh vegetables provide texture, color, and nutrition.

It is perfect for a low carb, nutrient-packed meal.

Every bite is savory, refreshing, and delicious.

Spaghetti Squash Carbonara

This spaghetti squash carbonara is creamy, savory, and guilt-free.

Roasted spaghetti squash strands replace traditional pasta for a low carb option.

A sauce made from cashew cream, nutritional yeast, and garlic creates a rich, velvety texture.

Smoky tempeh bacon adds depth and a satisfying bite.

It is perfect for a comforting dinner that’s both healthy and indulgent.

Every element works together to create a flavorful, low carb pasta experience.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup raw cashews, soaked
• 1/4 cup unsweetened almond milk
• 2 cloves garlic
• 1 teaspoon nutritional yeast
• 1/2 cup tempeh bacon, chopped
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C), halve spaghetti squash, and remove seeds.
• Roast cut side down for 30–35 minutes until tender.
• Blend soaked cashews, almond milk, garlic, and nutritional yeast until smooth.
• Sauté tempeh bacon until crispy.
• Toss roasted spaghetti squash with cashew cream and tempeh bacon.
• Season with salt and pepper and serve immediately.

This carbonara is creamy, smoky, and satisfying.

Spaghetti squash provides a tender low carb base.

Cashew cream creates indulgent, velvety texture.

Tempeh bacon adds savory depth.

Every bite is rich, flavorful, and comforting.

Shirataki Pad Thai

This shirataki pad Thai is tangy, savory, and fully low carb.

Shirataki noodles absorb the flavors of a tangy tamarind and peanut sauce perfectly.

Tofu provides protein, while bell peppers and green onions add crunch and freshness.

A hint of lime and chili enhances the dish with brightness and mild heat.

It is perfect for a quick, healthy weeknight dinner.

This dish delivers the classic Thai flavors without traditional carbs.

Ingredients:

• 2 packages shirataki noodles, rinsed and drained
• 1/2 block firm tofu, cubed
• 1/2 red bell pepper, sliced
• 2 green onions, sliced
• 2 tablespoons peanut butter
• 1 tablespoon tamarind paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon lime juice
• 1/2 teaspoon chili flakes

Instructions:

• Prepare shirataki noodles according to package instructions.
• Sauté tofu cubes until golden and crispy.
• In a bowl, whisk peanut butter, tamarind paste, soy sauce, lime juice, and chili flakes.
• Stir-fry bell pepper and green onions until tender-crisp.
• Add noodles, tofu, and sauce, tossing to coat evenly.
• Serve immediately with extra lime wedges.

This Pad Thai is tangy, savory, and satisfying.

Shirataki noodles absorb flavors beautifully.

Tofu adds protein and texture.

Bell peppers and green onions provide freshness.

Every bite is flavorful, low carb, and authentic-tasting.

Zucchini Lasagna

This zucchini lasagna is rich, layered, and low carb.

Thinly sliced zucchini replaces pasta sheets for a lighter, healthier alternative.

A creamy cashew ricotta and tomato sauce create a rich, indulgent filling.

Spinach adds color and nutrients while herbs enhance the aroma.

It is perfect for a comforting dinner or special occasion.

This dish is satisfying, hearty, and entirely low carb without sacrificing flavor.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 1 cup raw cashews, soaked
• 2 tablespoons nutritional yeast
• 1 cup spinach, chopped
• 2 cups tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Blend soaked cashews, nutritional yeast, garlic powder, and almond milk into a smooth ricotta.
• Layer zucchini slices in a baking dish, alternating with cashew ricotta, tomato sauce, and spinach.
• Repeat layers until ingredients are used.
• Top with a final layer of sauce.
• Cover with foil and bake 25–30 minutes.
• Remove foil and bake 10 more minutes to slightly brown the top.

This zucchini lasagna is creamy, flavorful, and filling.

Zucchini provides a tender, low carb pasta substitute.

Cashew ricotta adds richness and creaminess.

Tomato sauce and herbs enhance depth of flavor.

Every bite is satisfying, nutritious, and comforting.

Almond Flour Fettuccine with Mushroom Sauce

This almond flour fettuccine is tender, nutty, and low carb.

A creamy mushroom sauce made with coconut milk and garlic coats the noodles perfectly.

Fresh thyme and sautéed mushrooms add earthy depth and aroma.

Parmesan-style nutritional yeast provides cheesy flavor without dairy.

It is perfect for a gourmet-style low carb dinner at home.

This pasta combines richness, flavor, and a satisfying texture in every bite.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons tapioca starch
• 2 tablespoons psyllium husk powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 tablespoons nutritional yeast

Instructions:

• Mix almond flour, tapioca starch, psyllium husk, and salt with water to form dough.
• Roll and cut into fettuccine shapes.
• Boil pasta for 2–3 minutes until tender, then drain.
• Sauté garlic and mushrooms until soft.
• Add coconut milk, thyme, and nutritional yeast, simmering until sauce thickens.
• Toss pasta with mushroom sauce and serve warm.

This almond flour fettuccine is tender and flavorful.

Mushroom sauce adds creamy, savory depth.

Nutritional yeast enhances richness and umami.

It is perfect for a low carb, gourmet dinner.

Every bite is indulgent, earthy, and satisfying.

Cabbage Pad See Ew

This cabbage Pad See Ew is savory, slightly sweet, and low carb.

Thin cabbage ribbons replace traditional rice noodles, providing crunch and texture.

A soy-based sauce with garlic and a touch of sweetener creates authentic Thai flavor.

Carrots and bell peppers add color and nutrition.

It is perfect for a quick, healthy, and satisfying weeknight meal.

This dish is flavorful, easy to prepare, and entirely low carb without sacrificing taste.

Ingredients:

• 1/2 head green cabbage, thinly sliced
• 1 carrot, julienned
• 1/2 red bell pepper, sliced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon sweetener (optional)
• 1 tablespoon olive oil

Instructions:

• Heat olive oil in a large skillet and sauté garlic until fragrant.
• Add cabbage, carrot, and bell pepper and stir-fry for 5–7 minutes.
• Add soy sauce, sesame oil, and sweetener, tossing to coat vegetables evenly.
• Cook an additional 2–3 minutes until cabbage is tender-crisp.
• Serve hot with optional sesame seeds or green onions.

This cabbage Pad See Ew is savory, satisfying, and low carb.

Vegetables provide texture, color, and nutrition.

The sauce adds authentic Thai flavor.

It is perfect for a quick, healthy dinner.

Every bite is flavorful, crunchy, and delicious.

Kelp Noodle Stir-Fry

This kelp noodle stir-fry is light, crunchy, and fully low carb.

Kelp noodles absorb sauces beautifully while remaining tender and slightly crisp.

A mix of bell peppers, broccoli, and snap peas adds color and crunch.

A soy-ginger sauce enhances the dish with savory, tangy, and slightly sweet flavors.

It is perfect for a quick weeknight dinner or healthy lunch.

This stir-fry is vibrant, nutrient-rich, and satisfying without any heavy carbs.

Ingredients:

• 2 packages kelp noodles, rinsed and drained
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 tablespoons soy sauce or tamari
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon olive oil

Instructions:

• Heat olive oil in a skillet and sauté bell peppers, broccoli, and snap peas for 5 minutes.
• Add grated ginger and cook for another minute.
• Stir in kelp noodles and soy sauce, tossing to coat.
• Drizzle sesame oil over the dish and cook 2 more minutes.
• Serve immediately, garnished with sesame seeds if desired.

This kelp noodle stir-fry is crunchy, flavorful, and light.

Soy-ginger sauce adds savory and tangy notes.

Fresh vegetables provide color, texture, and nutrients.

It is perfect for a quick, low carb meal.

Every bite is satisfying, crisp, and delicious.

Celeriac Linguine with Pesto

This celeriac linguine is tender, low carb, and earthy.

Thinly sliced celeriac replaces traditional pasta for a nutritious, lower-carb alternative.

A vibrant basil and walnut pesto adds herby richness and depth.

Cherry tomatoes and arugula provide freshness and color.

It is perfect for a light, satisfying lunch or dinner.

This dish is flavorful, visually appealing, and completely low carb without sacrificing taste.

Ingredients:

• 1 medium celeriac, peeled and spiralized
• 1 cup fresh basil leaves
• 1/4 cup walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1/2 cup cherry tomatoes, halved
• 1/2 cup arugula

Instructions:

• Spiralize celeriac and set aside.
• Blend basil, walnuts, garlic, olive oil, and nutritional yeast into a smooth pesto.
• Toss celeriac noodles with pesto until evenly coated.
• Add cherry tomatoes and arugula, gently mixing.
• Serve immediately for best flavor and texture.

This celeriac linguine is earthy, tender, and flavorful.

Basil walnut pesto adds richness and aroma.

Fresh tomatoes and arugula provide color and freshness.

It is perfect for a low carb, satisfying meal.

Every bite is herby, vibrant, and delicious.

Shirataki Alfredo Pasta

This shirataki Alfredo pasta is creamy, indulgent, and low carb.

Shirataki noodles provide a tender, noodle-like texture without carbs.

A dairy-free Alfredo sauce made from cashews, garlic, and nutritional yeast creates a rich, velvety coating.

Sautéed mushrooms and spinach add flavor, color, and nutrients.

It is perfect for a comforting dinner that’s entirely plant-based and low carb.

This pasta delivers creaminess and flavor without relying on traditional high-carb ingredients.

Ingredients:

• 2 packages shirataki noodles, rinsed and drained
• 1/2 cup raw cashews, soaked
• 1/2 cup unsweetened almond milk
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• 1 cup mushrooms, sliced
• 1 cup spinach

Instructions:

• Prepare shirataki noodles according to package instructions.
• Blend soaked cashews, almond milk, garlic, and nutritional yeast into a creamy sauce.
• Sauté mushrooms until soft, then add spinach until wilted.
• Toss noodles with sauce and vegetables until evenly coated.
• Serve immediately, garnished with fresh herbs if desired.

This Shirataki Alfredo is creamy, savory, and satisfying.

Cashew sauce provides richness without dairy.

Mushrooms and spinach add flavor, texture, and nutrients.

It is perfect for a low carb, comforting meal.

Every bite is indulgent, smooth, and delicious.

Eggplant “Pasta” with Tomato Basil Sauce

This eggplant pasta is hearty, flavorful, and low carb.

Thinly sliced roasted eggplant replaces traditional noodles for a nutrient-rich alternative.

A fresh tomato basil sauce adds acidity and herbaceous flavor.

Garlic and onions deepen the richness, while olive oil keeps the dish silky.

It is perfect for a comforting dinner or a healthy, flavorful meal.

This dish is colorful, satisfying, and a delicious way to enjoy pasta without the carbs.

Ingredients:

• 2 medium eggplants, thinly sliced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast eggplant slices with olive oil for 15–20 minutes.
• Sauté garlic and onion until fragrant, then add cherry tomatoes.
• Cook until tomatoes are soft, then stir in basil.
• Layer roasted eggplant slices with sauce or toss together.
• Season with salt and pepper and serve immediately.

This eggplant pasta is tender, flavorful, and low carb.

Tomato basil sauce adds freshness and depth.

Roasted eggplant provides a hearty, noodle-like texture.

It is perfect for a satisfying, healthy meal.

Every bite is savory, vibrant, and delicious.

Konjac Noodle Stir-Fry with Tofu

This konjac noodle stir-fry is protein-rich, low carb, and savory.

Konjac noodles are naturally low in calories and carbs, soaking up the sauce perfectly.

Crispy tofu adds texture and protein, while bell peppers and snow peas provide crunch and color.

A garlic-soy-ginger sauce creates a flavorful coating that ties everything together.

It is perfect for a quick, healthy, and filling dinner.

This dish is vibrant, nutrient-dense, and entirely low carb without sacrificing taste.

Ingredients:

• 2 packages konjac noodles, rinsed and drained
• 1/2 block firm tofu, cubed
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil

Instructions:

• Sauté tofu cubes until golden and crispy.
• Heat sesame oil in a skillet and add garlic and ginger.
• Add bell peppers and snow peas, cooking until tender-crisp.
• Toss in konjac noodles and soy sauce, mixing to coat evenly.
• Serve immediately, garnished with sesame seeds or green onions.

This konjac noodle stir-fry is savory, crunchy, and satisfying.

Tofu provides protein and texture.

Garlic-soy-ginger sauce adds bold flavor.

It is perfect for a low carb, quick dinner.

Every bite is vibrant, flavorful, and delicious.