Konjac Noodle Pumpkin Mac & “Cheese”

Konjac Noodle Pumpkin Mac & “Cheese”

I tried konjac noodles a year ago & really didn’t enjoy them! I don’t remember why but I think I hadn’t rinsed them well enough & the smell really got to me!

Truth is, they don’t smell great but if you rinse them well, they have a really neutral flavour & take on the taste of whatever you season with!

Everyone deserves a 2nd chance so I tried them again tonight & it was bomb!!! (But I still don’t think they’ll ever replace bean & legume pasta for me!)

Konjac noodles are made from a fibre that comes from konjac root, combined with water & lime juice.

Some of the benefits are:

  • high-fibre content keeps you full
  • reduce ghrelin, a hormone that stimulates hunger
  • slow the absorption of sugar into the blood stream, preventing spikes & falls
  • promote regularity & good digestion
  • reduce cholesterol
  • low-carb
  • promote gut health & act as a prebiotic fibre to nourish beneficial bacteria already living in your GI tract, reduce inflammation & relieve stress

Since they’re low in nutrients, it’s important to use nutritious add-ins for a balanced meal – be sure to add veggies & greens for vitamins, minerals & antioxidants, protein & healthy fats!

Adding ripe avo is KEY because it makes the sauce even creamier when you mix it in!


  • 1/2 cup sautéed greens or veggies of choice
  • 1/2 cup fresh spinach
  • Cherry tomatoes
  • Plant or animal protein of choice (I used Brami lupini beans, but use your plant/animal protein of choice)
  • Sea salt & black pepper
  • 1 tbsp. nutritional yeast
  • 2-3 tbsp. raw apple cider vinegar
  • 1/4 cup organic pumpkin purée
  • 1 tsp. dried parsley
  • 1/2 tsp. garlic powder
  • 1/4 avocado, chunked up


  • Rinse the konjac noodles really well for 1 minute.
  • Add all the ingredients to a large skillet & sauté for 3-4 minutes until all ingredients are combined.
  • Remove from the heat & top with 1/4 avocado in chunks, nutritional yeast & dried parsley!
  • Enjoy!


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