Shirataki pasta with minced meat or Slim / Dukan pasta

Preparation steps

• Shirataki pasta is of Asian origin and is made from the Konjac plant and contains a minimum of calories and carbohydrates. The pasta is transparent white like rice and has that classic feeling of pasta when eaten and which you miss so much if you otherwise like pasta and for the reason of carbohydrates and calories you avoid it ...
• The pasta itself comes in a package in a liquid that contains a certain amount of starch, so the pasta should be washed under a stream of lukewarm water before cooking.
• Next, the pasta is prepared by cooking in hot water for a few minutes, just like classic pasta, by cooking in a lightly greased pan for 2-3 minutes without water, or just 1 minute in the microwave is enough.
• Pih ... half of my recipe is gone because of the crowd in front of the fridge, let's go again ...
• There are instructions for use on the packaging, but as it is often packaged only with Asian labels, you should read somewhere how it is prepared. I am still looking for this pasta in domestic Asians ..
• Serve the warm freshly prepared pasta with the dressing-sauce of your choice. I opted for the classic "Italian" version, with minced meat, peeled tomato, a handful of basil and garlic to smell south :-)
• And I prepared it like this:
• Finely chop the garlic, basil and thyme.
• Heat the olive oil and add half the amount of chopped spices. When it smells, add chopped onion and salt. Add a little water to loosen the onion and sauté it until it becomes glazed. Then add the carrots grated on small sticks. And simmer it for a while, then add the meat. Simmer, stirring occasionally, over medium heat. When the meat changes color to "cooked", add chopped peeled tomato and its juice or pure tomato juice. Season with salt and pepper to taste. Allow to simmer slowly to some desired density. Turn off and add the remaining amount of chopped spices. Leave the spices to soak in the sauce for a short time and serve.
• I accepted this preparation with spices at the beginning and in the end from the Brka already mentioned here. The sauce prepared in this way has the strongest aroma, of course if you like it .....