45+ Flavorful Friday Vegan Pasta Recipes for Your Weekend Feast

Looking for a quick, satisfying, and delicious meal to kick off your weekend?

Fridays are the perfect time to unwind and enjoy a comforting meal, and what better way to do that than with vegan pasta?

Whether you’re a longtime vegan or simply looking to reduce your meat intake, vegan pasta dishes are not only healthy but also bursting with flavor.

In this blog post, we’ll share over 45 amazing vegan pasta recipes to transform your Fridays into a delightful culinary experience.

From creamy sauces to zesty tomato-based dishes, there’s something for everyone.

Get ready to explore a variety of mouthwatering options that will satisfy your taste buds and leave you craving more!

45+ Flavorful Friday Vegan Pasta Recipes for Your Weekend Feast

With so many vegan pasta recipes at your fingertips, your Fridays will never be the same.

These 45+ creative, tasty, and healthy dishes are perfect for anyone looking to enjoy a plant-based meal without sacrificing flavor.

Whether you prefer a simple weeknight pasta or a more elaborate dish, you’ll find plenty of inspiration here.

So, gather your ingredients, try out these recipes, and celebrate your Fridays with vibrant, delicious vegan pasta that will delight everyone at the table!

Zucchini Noodles with Avocado Pesto

This low-carb, keto-friendly pasta alternative is perfect for a Friday lunch! The zucchini noodles, or “zoodles,” provide a fresh, crunchy base that is paired with a creamy avocado pesto sauce. Packed with healthy fats, fiber, and flavor, this dish is not only satisfying but also quick and easy to prepare. It’s a fantastic way to enjoy a pasta-like meal without the carbs.

Ingredients:

• 2 large zucchinis (spiralized into noodles)
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Use a spiralizer to create zucchini noodles or slice the zucchini into thin strips using a vegetable peeler.
2. In a food processor, combine the avocado, basil, olive oil, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto sauce until fully coated.
4. Serve the dish chilled or at room temperature, garnished with a sprinkle of nutritional yeast for a cheesy flavor.

This dish is a fresh and refreshing alternative to traditional pasta. The creamy avocado pesto adds a rich and indulgent flavor, while the zucchini noodles provide a satisfying crunch. It’s a light yet filling lunch that fits perfectly into a keto or low-carb lifestyle. With minimal prep and a handful of ingredients, this recipe is both quick and nutritious, making it ideal for a Friday lunch!

Cauliflower Mac and Cheese

Craving comfort food but sticking to a low-carb, keto diet? This cauliflower “mac and cheese” is the solution! The cauliflower florets serve as a perfect substitute for pasta, while the creamy, cheesy sauce provides all the comfort and flavor you crave. It’s a rich and satisfying dish that’s perfect for a cozy Friday lunch.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 1/2 cup unsweetened almond milk
• 1 cup shredded sharp cheddar cheese (or a vegan alternative)
• 2 tablespoons butter or vegan butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 2 tablespoons nutritional yeast (optional for extra cheesy flavor)

Instructions:

1. Steam the cauliflower florets for about 8-10 minutes until tender but still firm.
2. While the cauliflower steams, melt butter in a saucepan over medium heat. Add the almond milk, garlic powder, mustard powder, and a pinch of salt and pepper. Stir until the mixture is smooth and heated through.
3. Add the shredded cheddar cheese to the sauce and continue to stir until melted and creamy.
4. Drain the cauliflower and toss it in the cheese sauce, ensuring it’s fully coated.
5. Top with nutritional yeast if desired for an extra cheesy kick.

This cauliflower mac and cheese provides all the indulgent flavors of the classic dish while keeping carbs in check. The creamy, cheesy sauce envelops the tender cauliflower, making each bite rich and satisfying. It’s a guilt-free comfort food that can be enjoyed without compromising your keto or low-carb lifestyle. Plus, it’s quick to prepare and will make you feel like you’re indulging in something naughty, but it’s all healthy!

Spaghetti Squash Alfredo

This creamy and dreamy spaghetti squash alfredo is the perfect Friday vegan lunch for anyone on a keto or low-carb diet. The spaghetti squash strands mimic traditional pasta but with far fewer carbs. Combined with a rich, dairy-free alfredo sauce, this dish is both satisfying and nutritious, offering a delicious way to enjoy a classic comfort food.

Ingredients:

• 1 medium spaghetti squash
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and roast for 30-40 minutes until tender. Use a fork to scrape the flesh into strands.
2. In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the almond milk and nutritional yeast, stirring until the mixture is smooth and creamy. Simmer for 5-7 minutes to thicken the sauce.
4. Stir in the lemon juice, salt, and pepper to taste.
5. Toss the spaghetti squash strands in the creamy alfredo sauce until well coated. Garnish with fresh parsley.

Spaghetti squash alfredo is a great option for those who miss creamy pasta dishes but want to stay on track with their low-carb, keto goals. The spaghetti squash provides the perfect texture for the creamy alfredo sauce, and the addition of nutritional yeast gives it a cheesy, savory flavor. This dish is incredibly satisfying, and it’s a great way to enjoy the indulgence of alfredo sauce while keeping things healthy and light. Perfect for a low-carb lunch that feels like a treat!

keto Garlic Mushroom “Pasta”

This keto garlic mushroom pasta is a fantastic low-carb alternative to traditional pasta dishes. The mushrooms serve as the “pasta,” offering a savory, meaty texture that pairs perfectly with the garlicky, buttery sauce. It’s a quick and easy recipe that’s rich in flavor yet light enough to keep you energized for the rest of your day.

Ingredients:

• 2 cups large mushroom caps (sliced into strips)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1/4 cup heavy cream (or coconut cream for a dairy-free option)
• 2 tablespoons fresh parsley (chopped)
• Salt and pepper to taste
• Grated parmesan cheese (optional for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until tender and browned.
2. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
3. Pour in the heavy cream and bring to a simmer. Let the sauce cook for about 3-5 minutes until it thickens.
4. Season with salt and pepper to taste, and stir in the fresh parsley.
5. Serve hot, topped with a sprinkle of grated parmesan cheese if desired.

This keto garlic mushroom “pasta” is a rich, satisfying dish that offers all the flavor of traditional pasta, without the carbs. The mushrooms provide a substantial, meaty texture that makes it feel indulgent, while the creamy garlic sauce adds richness and depth. This dish is a perfect Friday lunch, allowing you to enjoy a comforting, low-carb pasta experience that’s quick and full of flavor.

vegan Cabbage Noodles Stir-Fry

For a quick, flavorful Friday lunch, this vegan cabbage noodles stir-fry is a great choice. The cabbage acts as the “noodle” base, providing a satisfying crunch and a low-carb alternative to traditional pasta. Paired with a savory stir-fry sauce and your choice of vegetables, this dish is packed with flavor, fiber, and nutrients, making it a perfect keto-friendly option.

Ingredients:

• 1/2 head of green cabbage (sliced into thin strips)
• 1 tablespoon sesame oil
• 1/2 cup sliced bell peppers
• 1/4 cup sliced carrots
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/2 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced cabbage, bell peppers, and carrots to the pan. Stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
3. Add the soy sauce or tamari, rice vinegar, garlic powder, and sesame seeds. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Garnish with fresh cilantro and serve immediately.

This vegan cabbage noodles stir-fry is a wonderful low-carb, keto-friendly alternative to regular pasta stir-fries. The cabbage offers a crisp texture that complements the savory stir-fry sauce, and the mix of vegetables adds color and nutrients. It’s a quick and satisfying dish, perfect for a light and flavorful Friday lunch that won’t weigh you down.

Keto Broccoli “Pasta” with Lemon Cashew Sauce

If you’re craving something creamy, this keto-friendly broccoli “pasta” with lemon cashew sauce is a perfect choice. The broccoli florets serve as a healthy pasta substitute, while the creamy cashew sauce adds a tangy, rich flavor. This dish is full of healthy fats and fiber, making it ideal for those following a low-carb or keto diet.

Ingredients:

• 3 cups broccoli florets (steamed until tender)
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Steam the broccoli florets for 5-7 minutes, until tender but still vibrant.
2. Drain and rinse the soaked cashews. Place them in a blender or food processor with water, lemon juice, nutritional yeast, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the steamed broccoli in the lemon cashew sauce until fully coated.
4. Serve hot, garnished with additional nutritional yeast or lemon zest for extra flavor.

This broccoli “pasta” with lemon cashew sauce is an excellent choice for those looking for a creamy, satisfying meal without the carbs. The broccoli provides a nutritious, low-carb base, while the cashew sauce adds a rich, creamy texture with a hint of citrusy brightness. This dish is not only keto-friendly but also full of flavor and healthy fats, making it a perfect choice for a light and indulgent Friday lunch.

Keto Cucumber Noodles with Creamy Dill Sauce

This refreshing and creamy cucumber noodle dish is an ideal low-carb, keto-friendly lunch for Fridays when you’re craving something light but flavorful. The cucumber noodles, also known as “cucumberspaghetti,” provide a hydrating, crunchy base, while the creamy dill sauce adds a tangy, herby richness that’s both refreshing and satisfying.

Ingredients:

• 2 medium cucumbers (spiralized into noodles)
• 1/2 cup full-fat Greek yogurt (or dairy-free yogurt for a vegan version)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill (chopped)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped walnuts or almonds (optional, for crunch)

Instructions:

1. Spiralize the cucumbers to create noodles, or slice them thinly into ribbons using a vegetable peeler.
2. In a bowl, combine Greek yogurt, olive oil, lemon juice, fresh dill, garlic powder, salt, and pepper. Stir until smooth and well combined.
3. Toss the cucumber noodles in the creamy dill sauce until fully coated.
4. Garnish with chopped walnuts or almonds for a crunchy texture and serve immediately.

This keto cucumber noodle dish with creamy dill sauce is a wonderfully light and satisfying meal that’s perfect for a quick and refreshing Friday lunch. The creamy sauce, with its tangy dill and lemon flavors, complements the fresh, crisp cucumber noodles, creating a flavorful contrast. This dish is not only keto-friendly but also packed with healthy fats, protein, and fiber, making it a guilt-free option for those seeking a low-carb meal.

Spaghetti Squash Primavera

This vibrant Spaghetti Squash Primavera is a colorful, nutrient-packed low-carb dish perfect for your Friday lunch. The spaghetti squash serves as a healthy substitute for traditional pasta, while the mix of fresh, sautéed vegetables in a garlic olive oil sauce adds flavor and texture. This dish is light yet filling and fits perfectly into a keto or low-carb diet.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes (halved)
• 1/2 cup bell peppers (sliced)
• 1/4 cup zucchini (sliced)
• 1 clove garlic (minced)
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste
• Fresh Parmesan (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
2. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, then add the tomatoes, bell peppers, and zucchini. Stir-fry for 5-7 minutes until tender.
3. Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
4. Toss the spaghetti squash with the sautéed vegetables, fresh basil, salt, and pepper. Serve hot, topped with fresh Parmesan if desired.

This Spaghetti Squash Primavera is a fantastic low-carb, keto-friendly dish that’s full of flavor and nutrients. The spaghetti squash takes on the texture of pasta, while the vibrant veggies add color, crunch, and a burst of freshness. This dish is a great option for those looking to enjoy a healthy, vegetable-packed lunch that feels just as satisfying as a traditional pasta meal. It’s light but filling, making it the perfect Friday treat!

Cauliflower Rice and Broccoli Stir-Fry

This cauliflower rice and broccoli stir-fry is a quick, healthy, and satisfying low-carb lunch option. The cauliflower rice serves as a fantastic pasta substitute, while the broccoli provides crunch and nutrition. The savory stir-fry sauce brings everything together for a dish that’s both filling and packed with flavor.

Ingredients:

• 1 head of cauliflower (grated into rice-sized pieces)
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon ginger (minced)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili flakes (optional for heat)
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it becomes tender and lightly golden.
3. In a separate pan, heat sesame oil over medium heat. Add the broccoli florets and sauté for 5 minutes until tender yet crisp. Add the minced ginger and garlic powder, and cook for another minute.
4. Combine the cooked cauliflower rice and broccoli in one pan. Add the soy sauce, sesame oil, and chili flakes (if using), stirring until everything is well coated.
5. Sprinkle sesame seeds on top and garnish with fresh cilantro before serving.

This cauliflower rice and broccoli stir-fry is a fantastic low-carb, keto-friendly dish that’s as nutritious as it is delicious. The cauliflower rice provides a grain-free alternative to traditional rice, and the sautéed broccoli adds a satisfying crunch. With its flavorful stir-fry sauce, this dish is a perfect way to enjoy a hearty and healthy meal without the carbs. It’s a quick and easy recipe that’s sure to keep you full and satisfied, making it a great option for a Friday lunch!

Zucchini and Eggplant Lasagna

This low-carb zucchini and eggplant lasagna offers all the comforting flavors of traditional lasagna without the carbs. Instead of pasta sheets, zucchini and eggplant slices are used as the base, creating a rich, vegetable-packed dish that’s perfect for a keto or low-carb lunch. Layered with a savory tomato sauce, creamy ricotta, and melted mozzarella, it’s a satisfying and indulgent meal.

Ingredients:

• 2 medium zucchinis (sliced lengthwise)
• 1 medium eggplant (sliced lengthwise)
• 2 cups tomato sauce (sugar-free, low-carb)
• 1 cup ricotta cheese (or vegan ricotta)
• 1 cup shredded mozzarella (or vegan mozzarella)
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lay the zucchini and eggplant slices on paper towels to absorb excess moisture.
2. In a baking dish, spread a thin layer of tomato sauce. Layer the zucchini and eggplant slices on top, followed by a layer of ricotta cheese, tomato sauce, and shredded mozzarella. Repeat the layers until you run out of ingredients, finishing with a top layer of mozzarella cheese.
3. Sprinkle with Parmesan, oregano, garlic powder, salt, and pepper.
4. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
5. Garnish with fresh basil and serve hot.

This zucchini and eggplant lasagna is a fantastic low-carb alternative to the traditional pasta version. The zucchini and eggplant replace the pasta sheets, while the rich layers of tomato sauce, creamy ricotta, and melted mozzarella make this dish hearty and satisfying. It’s a comforting Friday lunch that’s full of flavor and perfect for anyone following a keto or low-carb diet.

Keto Almond Flour Pasta with Garlic Butter Sauce

This keto almond flour pasta is a perfect option for anyone craving pasta without the carbs. Made with almond flour, it offers a chewy texture and pairs wonderfully with a simple yet indulgent garlic butter sauce. This dish is low in carbs, high in flavor, and sure to satisfy your pasta cravings on a Friday afternoon.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 teaspoon salt
• 2 tablespoons water
• 3 tablespoons butter (or vegan butter)
• 2 cloves garlic (minced)
• Fresh parsley (chopped, for garnish)
• Parmesan cheese (optional, for garnish)

Instructions:

1. In a bowl, combine almond flour, eggs, salt, and water. Mix until a dough forms.
2. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Cut into your desired shape (fettuccine, tagliatelle, etc.).
3. Bring a pot of water to a boil and cook the pasta for 2-3 minutes, until al dente. Drain and set aside.
4. In a pan, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Toss the cooked pasta into the garlic butter sauce and stir to coat. Garnish with chopped parsley and Parmesan if desired.

This keto almond flour pasta with garlic butter sauce is a rich and satisfying dish that’s perfect for a Friday lunch. The homemade almond flour pasta provides a comforting base, and the garlic butter sauce brings indulgent flavor without the carbs. It’s a quick and easy way to enjoy pasta while staying on track with your keto or low-carb lifestyle.

Keto Butternut Squash and Sage “Pasta”

This keto butternut squash and sage “pasta” dish is a perfect fall-inspired recipe that’s light, flavorful, and full of healthy ingredients. Using spiralized butternut squash in place of traditional pasta, this dish is enhanced by crispy sage leaves and a buttery, garlicky sauce. It’s an excellent low-carb lunch that feels comforting yet fresh.

Ingredients:

• 1 medium butternut squash (spiralized into noodles)
• 2 tablespoons butter (or vegan butter)
• 1 tablespoon olive oil
• 6-8 fresh sage leaves
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• Parmesan cheese (optional, for garnish)

Instructions:

1. Spiralize the butternut squash into noodle-like strands and set aside.
2. Heat butter and olive oil in a large skillet over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove the sage from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the spiralized butternut squash and sauté for 5-7 minutes until tender. Season with salt, pepper, and a pinch of nutmeg if desired.
5. Serve the squash noodles topped with the crispy sage leaves and optional Parmesan.

This keto butternut squash and sage “pasta” is a light yet flavorful dish that brings a cozy feel to your Friday lunch. The spiralized butternut squash mimics pasta, while the crispy sage leaves and garlicky butter sauce add warmth and richness. It’s a healthy, low-carb meal that’s perfect for a quick, satisfying lunch that’s both indulgent and nutritious.

Keto Mushroom Stroganoff with Zucchini Noodles

This Keto Mushroom Stroganoff with zucchini noodles offers all the rich, creamy goodness of traditional stroganoff without the carbs. The zucchini noodles serve as a perfect low-carb substitute for pasta, while the mushroom-based sauce is hearty and packed with flavor. It’s a perfect Friday lunch for those seeking a comforting yet keto-friendly meal.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 tablespoons olive oil
• 1/2 onion (diced)
• 3 cups mushrooms (sliced)
• 1/2 cup vegetable broth
• 1/4 cup sour cream (or dairy-free sour cream)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
2. Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become golden brown.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 3-5 minutes, allowing the liquid to reduce slightly.
4. Stir in the sour cream and Dijon mustard, and cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
5. While the sauce cooks, spiralize the zucchinis into noodles. Lightly sauté the zucchini noodles in a separate pan for 2-3 minutes until tender.
6. Serve the creamy mushroom stroganoff over the zucchini noodles and garnish with fresh parsley.

This Keto Mushroom Stroganoff with zucchini noodles is a creamy, rich dish that brings comfort and indulgence to your low-carb lifestyle. The earthy mushrooms combined with the tangy sour cream sauce mimic traditional stroganoff perfectly, while the zucchini noodles add a refreshing, light crunch. It’s an ideal meal for a cozy Friday lunch that’s both satisfying and keto-friendly.

Keto Pesto Cauliflower Rice

This Keto Pesto Cauliflower Rice is a flavorful, low-carb dish that makes for an easy and satisfying Friday lunch. The cauliflower rice serves as a great substitute for traditional rice, and the pesto adds a burst of fresh, herby flavor. This dish is packed with healthy fats and greens, making it a nutritious and quick keto-friendly option.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/4 cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon pine nuts (optional, for garnish)
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender and slightly golden.
2. Stir in the pesto sauce and cook for an additional 2-3 minutes until the cauliflower rice is well-coated and heated through.
3. Season with salt and pepper to taste.
4. Garnish with pine nuts and fresh basil leaves before serving.

This Keto Pesto Cauliflower Rice is a fresh and flavorful way to enjoy a low-carb lunch. The cauliflower rice offers a satisfying base, while the pesto adds vibrant herbaceous notes that elevate the dish. This quick and easy recipe is perfect for a Friday lunch that’s both indulgent and healthy, providing a wonderful alternative to traditional rice dishes.

Keto Thai Coconut Curry with Shirataki Noodles

This Keto Thai Coconut Curry with Shirataki noodles is a rich, fragrant dish that’s full of flavor but light on carbs. The creamy coconut milk base is infused with Thai spices, and the Shirataki noodles provide a pasta-like texture without the carbs. This dish is perfect for those looking for something savory and satisfying to enjoy as a Friday lunch.

Ingredients:

• 1 package Shirataki noodles (drained and rinsed)
• 1 can full-fat coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon ginger (grated)
• 1/2 cup bell peppers (sliced)
• 1/2 cup spinach leaves
• 2 tablespoons olive oil
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Salt to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the red curry paste and grated ginger, sautéing for 1-2 minutes until fragrant.
2. Pour in the coconut milk and soy sauce, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
3. Add the bell peppers and spinach, and cook for another 3-4 minutes until the vegetables are tender.
4. Add the Shirataki noodles to the pan and cook for 2-3 minutes until heated through.
5. Season with salt to taste and garnish with fresh cilantro. Serve with lime wedges on the side.

This Keto Thai Coconut Curry with Shirataki noodles offers all the rich, comforting flavors of Thai cuisine while keeping the carbs low. The creamy coconut curry sauce, combined with the Shirataki noodles, creates a satisfying meal that’s full of flavor and warmth. It’s a great option for a Friday lunch that feels indulgent and exotic, but is still aligned with your keto or low-carb lifestyle.

Note: More recipes are coming soon