If you’re craving creamy comfort food but want to keep it low in carbs, you’re going to love this konjac fettuccine with broccoli. It’s rich, cheesy, and surprisingly satisfying—without the heaviness of traditional pasta.
What Makes This Dish Special
Think of it as a keto-friendly version of Fettuccine Alfredo, made with creamy cheese, fresh broccoli, and fiber-rich konjac noodles. These miracle noodles soak up the flavor beautifully and keep you feeling full without weighing you down.
What Is Konjac and Why Use It
Konjac pasta—sometimes called shirataki noodles—is a gluten-free, low-carb alternative to traditional pasta made from the konjac root, a starchy tuber native to parts of Asia. The root is processed into a flour called glucomannan, which is then combined with water to form translucent, jelly-like noodles.
The final product? A pasta that’s about 95% water and 5% fiber, with almost zero net carbs. It’s perfect for those following keto, low-carb, or gluten-free diets, and a go-to for anyone trying to cut calories without giving up their favorite pasta dishes.
What’s great about konjac pasta is that it’s pre-cooked and ready in minutes—you just need to rinse it well to remove the slightly fishy smell (totally normal and odorless after cooking!).
Not only does it soak up the flavors of your sauce, but it also keeps you full longer thanks to its high fiber content. Whether you’re new to konjac or already a fan, this pasta is a pantry hero worth keeping around.
Is konjac pasta healthy?
Absolutely. It’s low in carbs and calories, high in fiber, and gluten-free—ideal for keto and weight-loss diets.
Where to Buy Konjac Pasta
Konjac pasta is now fairly easy to find in many supermarkets, especially those that carry gluten-free products. But if you shop online, you’ll have a lot more fun exploring different shapes and brands to find your favorite.
For this recipe, we used this konjac fettuccine 52USA, which you can find in multiple pasta shapes, so you’ll always have something different on hand for your gluten-free meals.
Ingredients You’ll Need
- Konjac fettuccine (pre-cooked), 250 g (8.8 oz) – You can also use dry konjac pasta. Just cook it according to package instructions before adding it to the recipe.
- Butter, 30 g (2 tbsp)
- Cream cheese at room temperature, 60 g (4 tbsp)
- Heavy cream, 50 ml (3 tbsp)
- Grated Parmesan, 30 g (3 tbsp)
- Olive oil, 2 tbsp
- Broccoli florets, 100 g (3.5 oz)
- Salt and pepper, to taste
How to Make Creamy Konjac Fettuccine
Prep the Konjac Noodles: Start by draining and rinsing your konjac fettuccine under cold water (1). Use a paper towel to gently pat them dry—this helps them absorb the sauce better later.
Cook the Broccoli: In a large pan, heat the olive oil over medium-low heat. Add the broccoli florets, season, and sauté for about 3–4 minutes until they’re just tender and still bright green (2).
Make the Cheese Sauce: In a small saucepan over low heat, melt the butter together with the cream cheese. Stir gently, then pour in the heavy cream and Parmesan. Keep stirring until the sauce is smooth and creamy (3). Season with salt and pepper, then remove from heat.
Bring It All Together: Add the konjac noodles to the pan with the broccoli (4). Pour in the cheese sauce (5) and stir everything gently (6). Cook for another 2–3 minutes until everything is warmed through. Serve hot!
TIP: Since konjac acts like fiber in your digestive system, if you’re not sure how your body will react, it’s best to start with a small amount and see how you tolerate it.
Storage Tips
Leftovers? No problem. Store the fettuccine in an airtight container in the fridge for up to 3 days. Reheat it in a pan over low heat with a splash of cream or water to loosen up the sauce.
Delicious Variations to Try
- Add protein: Toss in cooked chicken, shrimp, or tofu.
- Spice it up: A pinch of red pepper flakes adds a nice kick.
- Go green: Try replacing broccoli with spinach or zucchini.
Creamy Konjac Fettuccine with Broccoli – Low Carb Comfort Food Done Right
Ingredients
- 250 g Konjac fettuccine (pre-cooked)
- 30 g Butter
- 60 g Cream cheese at room temperature
- 50 ml Heavy cream
- 30 g Grated Parmesan
- Salt and pepper to taste
- 2 cucchiai Olive oil
- 100 g Broccoli florets
Instructions
- Start by draining and rinsing your konjac fettuccine under cold water. Use a paper towel to gently pat them dry—this helps them absorb the sauce better later.
- In a large pan, heat the olive oil over medium-low heat. Add the broccoli florets, season, and sauté for about 3–4 minutes until they’re just tender and still bright green.
- Season with salt and pepper, then remove from heat.
- Meanwhile, in a small saucepan, melt the butter together with the cream cheese, over low heat.
- Stir gently, then pour in the heavy cream and Parmesan. Keep stirring until the sauce is smooth and creamy.
- Add the konjac noodles to the pan with the broccoli. Pour in the cheese sauce and stir everything gently.
- Cook for another 2–3 minutes until everything is warmed through. Serve hot!
