Low Carb Pasta Bowl

Low Carb Pasta Bowl


A 20 minute, healthy staple you can repeat for those busy days when you don’t want to cook, but do want to stick to your healthy routine.


Recipe notes:

The low carb noodles pictured are the hearts of palm noodles by eatpalmini.com (Shop the link for 20% off with my affiliate link). Don’t shop online? Keep an eye out for konjac noodles or other low carb alternatives at your grocer.


Recipe makes one serving

Macros per serving:

515 cals - 31g fat - 30g carbs - 29g protein


Lower the carbs even more:

Don’t consider 30g low carb? The vegetable mix added 6g carbs, vegan cream cheese 5g, and oat milk 5g. Consider swapping to lower carb veg like spinach and switch the oat milk to almond milk for -11g carbs per serving.



227g low carb noodles (see recipe notes)

2 tbsp vegan cream cheese

¼ cup oat milk

1 cup shredded vegetable mix (see recipe notes)

180g extra firm tofu, cubed

1 tbsp extra virgin olive oil

1 tbsp Italian seasoning blend

1/4 tsp salt

1/2 tsp black pepper

Optional: 1/4 cup fresh herbs (cilantro, parsley, or dill)



Preheat the oven to 350 F and line a baking tray with parchment paper.

Cube your tofu.

Add your shredded vegetable mix and cubed tofu to the prepared baking tray.

Season with 1 tbsp Italian seasoning blend, salt and pepper.

Toss well to coat and bake for 16-18 minutes.

Tofu should be golden and vegetables crispy, set aside.

Rinse your low carb noodles with cold water and set aside to drain completely.

Bring a pan to medium heat and add noodles, cream cheese and oat milk, tossing to combine.

Add the roasted tofu and vegetables and toss through the pasta.

Continue to cook on medium heat until everything is mixed well and the noodles are warmed all the way through.

Plate and top with fresh herbs and black pepper.


Ready for more simple, high protein vegan recipes like this? Check out the High Protein Vegan Ebook Collection and get your meal prep organized.

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