Nutritionist reveals how to eat pasta without gaining weight

How to eat bowls of pasta WITHOUT gaining weight – as nutritionist shares her secret low-carb recipe

Sydney nutritionist Susie Burrell says you can eat pasta and lose weight
The leading health expert says ‘pasta isn’t the problem, it’s the way you eat it’
A minimal serving size and ‘healthy’ toppings should be used
There’s an array of alternatives for those on strict low-carb diets

By Carina Stathis For Daily Mail Australia

You may not need to cut pasta from your diet in order to lose weight, a leading Australian nutritionist has revealed.

Susie Burrell, from Sydney, said there are a variety of different pastas – some more ‘healthier’ than others – and there’s ways to enjoy the pleasant meal without gaining weight.

Susie told 7News pasta can be a healthy meal choice if the correct amount is served and if it isn’t lathered in high-fat toppings, such as cheese.

‘It is not the pasta that is the problem. It is the way we eat it,’ she said.

‘Unlike the entrée sized portions served in Italy, along with plain tomato or olive oil sauces, we tend to serve jumbo-sized plates of pasta along with rich, heavy sauces.’

Susie Burrell, from Sydney, (pictured) said there are a variety of different pastas, some more ‘healthier’ than others, but there’s ways to enjoy the pleasant meal without gaining weight

Pasta is rich in carbohydrates as it’s made from flour, eggs, salt and water to form a dough.

Susie said creamy pasta options, such as carbonara, boscaiola and pesto, often contain between 60g to 80g of fat in one serving alone.

A mixture of both carbohydrates and fat usually results in weight gain.

As a suitable alternative, opt for 85g of cooked pasta topped a light sauce and few toppings.

Susie added: ‘There is not one food that will make you gain weight – it really comes down to the way you eat it.’

Pasta is a food rich in carbohydrates and is made from flour, eggs, salt and water to form a dough. Susie said: ‘It is not the pasta that is the problem. It is the way we eat it.’

If you’re an active person, consuming pasta one or two times a week likely won’t cause weight gain.

Supermarkets also sell an array of low-carb pasta alternative options for those on a strict diet, such as keto.

Some options include zucchini pasta, wholemeal pasta and spiralised vegetables.

When considering which option is best for you, reflect on your goals, dietary requirements and needs.

Susie Burrell’s low-carb salmon pasta recipe:

INGREDIENTS:

2 x TASSAL skinless salmon fillets
200g edamame spaghetti
1 tsp extra virgin olive oil
3/4 cup light evaporated milk
3 tsp cornflour
1/2 lemon, juiced and zested
1 zucchini, shaved
1 cup cherry tomatoes, halved
1/4 cup grated parmesan
1 tbsp parsley, roughly chopped

METHOD:

1. Cook edamame spaghetti to directions on pack and set aside.

2. Heat olive oil in a medium heat and add salmon fillets, cook for roughly three minutes each side, or until cooked to your liking. Remove from pan and allow to cool, then use a fork to flake the fillets.

3. In the same pan, reduce heat to low and add the evaporated milk and corn flour, whisk to combine and thicken. Add lemon juice and zest and cook for three minutes. Add in shaved zucchini and parsley and toss to coat.

4. Return salmon and spaghetti to pan and mix to combine. Season with cracked pepper and serve.

Source: 7News.com.au

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