Slendier Pasta with Garlic, Tomato and Kale


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  • 1 pack Slendier spaghetti or fettuccine
  • 250g brown rice pasta or regular pasta (Memo: If you’re using 100% Slendier, you’ll need three packets)
  • 4 large kale leaves (approx. amount without stalk) - 120g, torn into bite sized pieces
  • 400g tomato, roughly chopped into 1.5cm chunks
  • 3 large garlic cloves, peeled
  • 2.5 tsp salt
  • 4 tbsp olive oil
  • 100g thinly sliced mushroom (optional)
  • Pepper (to serve)
  • Red chilli powder (to serve)


  1. Prepare Slendier according to pack instructions and set aside.
  2. Slice garlic into thick pieces. If they are too small it will cook too quickly and the flavour won’t be as good.
  3. Put 4 tbsp olive oil into a large non-stick frying pan on low heat. Add garlic to the pan to gently infuse the flavor into the oil for 5-7 minutes. Stir every few minutes. If the oil starts to bubble, it’s too hot. Turn it down to a lower heat. Once the garlic starts lightly browning it’s ready.
  4. Add in the chopped tomatoes, salt and stir to combine. Turn up the heat to medium-high to allow the tomatoes to start breaking down. Once tomatoes are soft and starting to break up add the mushrooms (optional).
  5. In a medium pot bring water adding a pinch of salt to a rolling boil. Add the brown rice pasta ensuring you stir regularly, so it doesn’t stick to the bottom of the pan or clump (gluten free pasta can stick together more than regular pasta). Cook for 10 minutes or until al dente then wash with cold water and drain.
  6. Add the kale and the washed Slendier and toss to combine. Sauté for a few minutes and continue to toss, so it cooks evenly and the sauce coats the Slendier.
  7. Mix in the brown rice pasta. Once combined serve with a generous amount of pepper sprinkled on top and a bit of red chilli powder (optional).


Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

Check out her cooking class and blog

Or connect with her Facebook | Youtube | Instagram

This is a perfect summer dish! It’s delicious and a more nutritious alternative to regular pasta that is low in carbohydrates and calories. A great recipe if you’re trying konnyaku for the first time as it uses half konnyaku and half brown rice pasta to balance textures. Normally regular pasta has high GI, but mixing with Konnyaku prevents the spike in blood sugar levels. It is fabulous for carb lovers (like me), who still want to stay healthy and fit!

*Konnyaku also known as konjac, konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam, is the main ingredient in the Slendier range. I use the traditional name in my recipes, but I am using Slendier as my main ingredient.


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