You don’t have to be vegetarian or vegan to enjoy vegetarian pasta. There are so many options available from eggplant pasta, zucchini pasta and sauce classic recipes like puttanesca.


We’ve rounded up some of the most delicious vegetarian pasta options for you and the family to enjoy.


Start with the pasta

There are so many options available when it comes to vegetarian pasta.

  • Fresh vegetables can be spiralised to create a delicious base for pasta sauce at approximately 20 calories and 5g of carbs for about a cup of raw zucchini. If you don’t have a spiraliser you can chop, shred or peel the zucchini into past-like shapes
  • If you don’t feel like zucchini, you could also spiralise carrots, sweet potato or mooli.
  • Slendier offers a range of vegetarian pastas that made from either super low-carb konjac, or lower carb organic bean pastas,


Next think about the sauce

There are literally thousands of vegetarian pasta sauce options, and the humble marina pasta sauce even played an important part in history! If you’re confused about the different types of tomato based pasta sauce, it’s understandable and we have an interesting article on that too!


Some options for you to consider when choosing your vegetarian pasta sauce:


Finally, the top!

There are so many options for pasta toppings or garnish beyond cheese! Some suggestions include:

  • A fresh chiffonade of herbs such as parsley or basil or a crack of black pepper are standard for most people,
  • How about some fresh cherry tomato halves and a few thinly sliced black olives?
  • For those who like heat, try red pepper flakes
  • Lemon zest is a winner on tomato-based dishes
  • Try changing up the standard gremolata (parley, garlic and lemon-zest) and try some cranberries with red wine vinegar.
  • We love toasted pine nuts as a lovely texture on a pasta dish.

National Diabetes Week is an initiative of Diabetes Australia and runs from 11 – 17 July, 2021. In 2021, the focus of the week is on the mental and emotional health of people living with diabetes. The spotlight is on diabetes stigma and mental health.

For example, people experience diabetes stigma when they are blamed for having diabetes, while managing diabetes such as injecting insulin in public and when they experience the affects and complications of diabetes such as low blood sugar. The conversation this year is centred on the real impact diabetes stigma can have on a person’s mental and emotional wellbeing.

Did you know:

  • More than 4 in 5 people with diabetes have experienced diabetes stigma.
  • Nearly 50 per cent of people with diabetes have experienced mental health challenges in the last 12 months.

This stigma affects all aspects of life for people with diabetes, including their mental health and wellbeing. The National Diabetes Services Scheme has a podcast called The Annual Cycle of Care and is a tool for diabetes care. This is an important listen for both those with diabetes and the broader community.

As well as reducing the stigma experienced by people with diabetes, it’s important we get better at recognising the signs of undiagnosed diabetes. Every year 640 children and adults are admitted to hospital because the early signs of type 1 diabetes are missed. If not diagnosed in time, type 1 diabetes can be fatal.

The 4 T’s can be the early warning signs of type 1 diabetes, and they are:

  • Tired – unexplained or excessive fatigue
  • Thirsty – a thirst that can’t be quenched
  • Thinner – sudden or unexplained weight loss
  • Toilet – going to the toilet a lot

As part of National Diabetes week Diabetes SA is promoting their risk calculator because diabetes is one of the most serious chronic conditions in Australia. One in 6 adults are at risk of developing type 2 diabetes. Over time high glucose levels can damage the body’s blood vessels and nerves, leading to long term health complications such as heart, kidney and eye disease, and nerve damage in the feet.

You can take the diabetes risk test here

Have you ever wondered what the correct spelling is for hommus or hummus and who invented the dish? While it is dipped, spread, served with crackers and loved all over the world, who can claim it as their own?

The topic sparked a social media debate in the UK and many experts believe “hummus” is the most accurate spelling as it’s the closest to the Arabic translation for the word. The word “hummus” come from an Arabic word that means “chickpeas” which may be derived from the Aramaic language. This is an ancient language that spanned the middle to late Bronze age – so super old! It’s thought that the world entered the English language in the mid 20th century. The most common spelling seems to be “hummus” in most dictionaries but if you want to use “houmous” you can do so with confidence as some people believe that spelling connotes a more Arabic pronunciation of the word.

There are so many theories on the origins of hummus but no evidence to prove the claim. The basic recipe of chickpeas, sesame, lemon and garlic has been eaten in Egypt and the Eastern Mediterranean region of Western Asia for centuries (sometimes referred to The Levant this refers to modern Syria, Lebanon, Palestine, Israel, Jordon and Cyprus. But then some people sat the Egyptians, and the Greeks invented the dish.

Hummus derivation is no laughing matter though; the matter of hummus derivation and ownership has gone to the EU. In 2008 the Hummus Wars began when Lebanon accused Israel of cashing in on what they believed should have been Lebanon’s legacy, publicity and money. The president of the Association of Lebanese Industrialists, angry that hummus had come to be known and marketed throughout the west as an Israeli dish, sued Israel for infringement of food-copyright laws. The Lebanese government petitioned the EU to recognise hummus a as Lebanese.

Then in 2010 the minister of Tourism for Lebanon thought that making a plate of hummus so large it would be recognised by the Guinness Book of World Records would set the record straight. And it did … for about 6 months with plate of hummus that weighed around 2,000kg. Then Israel responded with a 4,082 kilo of the hummus served in a satellite dish. Finally, Lebanon responded with a 10,450-kilo dish of hummus and have held the record since.

While the derivation matters to businesses and tourism ministers, the question often asked by foodies is “Who is making it best?” Some delightful hummus tips for deliciousness include:

You might have heard of glucomannan, glucomannan powder, flour or glucomannan supplements for weight loss. But do you know what glucomannan is and why it might be useful?

Glucomannan is a natural, water-soluble dietary fibre that is extracted from the roots of konjac. For just a few calories, glucomannan can help you to feel satiated or feel full by absorbing water and expanding to form bulk in your stomach.

It absorbs so much liquid that if you add just small amount of glucomannan to a glass of water you will see it turn into gel. If you’re trying to lose weight, it might be beneficial to feel full but only consume a few calories.

Interestingly, glucomannan has been used for centuries in traditional Japanese cooking as a thickener or gelling agent. In Japan it is lovingly called “the broom of the intestines”! This can give you a good indication of what it can do for you on the inside!

Preliminary studies on the health or weight loss claims of glucomannan are promising. In one 2007 study published in the British Journal of Nutrition, participants taking a glucomannan and psyllium husk combination supplement lost approximately 4.5 kgs in 16 weeks compared to 0.77 kgs pounds lost in the placebo group. Another study using only glucomannan showed an average of 2.5 kgs lost over eight weeks, without making any other diet or lifestyle changes.

When you eat glucomannan you need to be very aware and vigilant about drinking enough water. This fibre is very “thirsty” in your stomach and will absorb water and it’s important to make sure the fibre ball your stomach is working on is soft and flexible.

The ways you can take glucomannan include:

Glucomannan powder:

Practically tasteless, glucomannan powder or flour can be mixed into smoothies and other foods as a thickener.

Glucomannan in food (in konjac):

You can find glucomannan in a whole range of foods from pasta to lollies! Slendier offers:

Konjac pasta

Konjac noodles

Konjac rice

Konjac in smoothies (4 delicious fruit flavours)

Ready Meals (with 3 organic pasta sauces)

Glucomannan powder tablets:

These are a convenient way to take glucomannan but, while occurrences are rare, solid tablets are more likely than other forms of glucomannan to cause blockages of the throat and intestines.

Where you can buy Slendier products

Slendier products are available in the health food aisle of major supermarkets such as Coles, Foodworks, IGA and Woolworths throughout Australia and New Zealand.

From time to time you can also find our products online at

We sell all of Slendier products online here and offer free delivery for all orders over $100


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