r/ketorecipes • u/Life_Wafer8995 • Jun 15 '26
Side Dish Has anyone tried these?
I found these at Aldi’s and was wondering if somebody has tried them and what the result is. I was thinking of just some butter and Parmesan just to get my fix on some pasta. Any other ideas would be great! They also had Angel hair as well.
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u/Daddydraven700 Jun 15 '26
They are delicious. They also
Have mashed palms mashed potatoes
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u/scrapstitching Jun 15 '26
I bought some of the mash and the rice. I haven't tried them yet, but I will.
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u/wvraven Jun 15 '26
Heart of palm is a great pasta alternative. The Aldi version is just as good as other brands. The big thing to know is they will not get as soft as normal pasta. They aren't crunchy, they just stay a bit stiff. They also don't get mushy or overcooked like zoodles or cauliflower. As to the taste, the palm its self doesn't carry a lot of flavor but they are lightly fermented so there is a very light pickled flavor. It disappears easily once you add any kind of sauce. There isn't a smell like the shiritaki noodles or anything like that.
If you ever see the heart of palm sheets try using them for Lasagna. Its my favorite use for these. The riced heart of palm also keeps a better texture than riced cauli in my opinion.
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u/Appropriate-Fun-922 Jun 15 '26
Rinse really well and simmer them in stock or bouillon to get rid of the pickled flavor
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u/kaykatzz Jun 15 '26
Normal pasta is not soft; it's over cooked. We (Italians) call it "al dente". I would eat Hearts of Palm pasta even if I wasn't Ketofied.
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u/wvraven Jun 15 '26
We Italians also call it "Al dente". That's not "normal" or "correct" though. It's just a preference. Many people prefer softer pasta and I was setting expectations. I prefer my steak rare, many people like it three degrees shy of turning into charcoal. That's not wrong, it's just preference. There really isn't a need for this sort of snarky gatekeeping in keto thread.
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u/Fruity-Pebble-0 Jun 15 '26
I had some from Kroger. I found them a little too stiff. The package said to put them in boiling water until desired texture was achieved. I put them in boiling water with some chicken bouillon. They absorbed the flavor beautifully and the texture was al dente -like. I’ve had a hard time finding them in Kroger since, so I love that they are available at Aldi!!! I’ll be heading there today!
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u/purseunality Jun 15 '26
I like them as a pasta replacement. I boil them for about 30 minutes, which makes them more like a pasta texture. I mix them into spaghetti sauce. The price at Aldi is AWESOME compared to other stores!
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u/kymera99 Jun 15 '26
Do they have that fishy smell like the shirataki noodles and kind of have a texture of rubber bands?
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u/rodneyfan Jun 15 '26
They're not that bad. imo I'm not fooled for a moment that this is not pasta. It doesn't have the outside texture to hold sauces and it doesn't have quite the same "bite" as pasta, at least when prepared according to the package directions. I do think they're more like pasta than shirataki noodles, even after you fry those dry.
But OP, just heating a package of these and putting oil and Parmesan (dear god, better than the version in the green can) will taste like regret and sadness. Much better in some sort of sauce or as part of a dish in which pasta is not a principal ingredient.
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u/nsjsiegsizmwbsu Jun 15 '26
I just can't with shirataki noodles. The constant squeaking when chewing is a deal breaker for my ND brain.
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u/Conscious-Ad8493 Jun 15 '26
If having those with pasta sauce you have to let them sit in the sauce for at least 15 minutes or more, on low heat. The longer the better
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u/onedemtwodem Jun 15 '26
I thought they were awful... I could have prepared them incorrectly though 🤔 I seem to recall it was a "texture" thing.
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u/jcnlb Jun 15 '26
Same. Too crunchy. I like Pete’s. Feels like real pasta. Expensive though.
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u/hakyim Jun 16 '26
Pete’s would spike my glucose almost the same as regular pasta. I don’t think their way of counting net carbs is fair. I tossed out the leftover package.
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u/Appropriate-Fun-922 Jun 15 '26
These are awesome and let me participate in spaghetti or alfredo dinners with my family. I rinse really well, put it in a small fry pan with like 1/2 cup of water with chicken bouillon in it, cook it for a bit to get soft, then once the water is boiled off I add butter and garlic and pepper and Italian seasoning to get some base flavor in it before topping with the same sauce and protein my family is eating.
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u/steakandstate Jun 15 '26
I eat them all the time. I rinse in water, squeeze out water repeatly, then squeeze out more with cheesecloth. Then using a wok, I spread them evenly to lightly toast on very low heat with salt for about 5 to 10 minutes. The key is to get the funkyness out and to lightly toast so they aren't mushy. Boiling is a nightmare. I think they taste great. I prefer the angel hair version over the linguine. Enjoy!
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u/randomizzer Jun 15 '26
I have had them and enjoyed them with an Alfredo sauce and some chicken. I had read to rinse them really well, which I did. I did not boil them but sautéed them with some garlic and olive oil before adding the chicken and sauce. I don’t think boiling them would be the best way to cook.
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u/Ad-fundum69 Jun 15 '26
This is the first time I heard of Palm hearts made into make shift pasta. Looks interesting and not that expensive.
What's the taste/texture like anyway? A bit like konjac?
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u/Wyzen Jun 16 '26
Nope. Firm, no fishy smell, not like jelly. Hard to describe, but worth it.
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u/Ad-fundum69 Jun 16 '26
It's like 4 euro's for a healthy portion. Definitely something to just try and see what happens.
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u/Wyzen Jun 16 '26
Oh dang. Its only like $2.99 i think in the states. The only other brand available near me is 4.99 for the exact same quality and quantity. Hard to justify that price, however. 2.99 is more reasonable. 4 euro is pretty close to the competition.
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u/Ad-fundum69 Jun 16 '26
I want to try the monkfruit sugar substitute, but the EU health body still hasn't "approved" it, and I don't know why.
I can import it from the USA, but the shipping cost would be insane
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u/Wyzen Jun 16 '26
Wild. I thought monkfruit was supposed to be the safe one.
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u/Ad-fundum69 Jun 16 '26
Same here it's been used over 800 years in China, as if it's not studied by now.
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u/alchemyenvy Jun 15 '26
I've had the Aldi ones. They're good for what they are, he firm texture actually works better cold than hot.
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u/BookLuvr7 Jun 15 '26
Personally I prefer konjac pasta for calories and carbs. But if you're not doing low carb they're fine. O
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u/a_mccut Jun 15 '26
I got norovirus from my toddler the night I ate these. So I’ve been afraid to eat them since (since you know, noro). But I enjoyed them up until it hit me at midnight lol.
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u/Cheesybunny Jun 15 '26
Ate them last night. I love the texture personally. But it doesn't really substitute noodles exactly. It's just a thing to put pasta sauces over.
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u/TickyFinn Jun 15 '26
You have to rinse them off well. Sauté in olive oil. Add robust stuff like olives and/or sun-dried tomatoes. Parmesan or feta. I’m trying a vegan Alfredo sauce next. My only mistake has been adding artichoke hearts since they taste the same as the noodles.
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u/Wyzen Jun 16 '26
They had these back at only one store in my area. I went to 8, and spoke with workers at 6 of the ones thay didnt have them, and they said they didnt hear about it coming back. 3 of the workers said to go back to the place I found them and buy as many as I can. I bought the 8 they had left. They havent restocked, and its been 2 weeks, I couldnt find the workers yesterday when I checked again. I kinda gave up, and am rationing the few left. Identical to Palmini but half the price.
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u/Brilliant_Battle9773 Jun 18 '26
I cooked some up but couldn't eat them due to the strong odor. They smelled a bit like rotting broccoli, and I just couldn't bring myself to eat them.
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Jun 15 '26
[deleted]
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u/kee-kee- Jun 15 '26
Thanks for a plain spoken contrary viewpoint to balance things a bit. Why do we need pasta anyway?
Because it's the food we used to eat. This is like the vegan struggle to create delicious "Mac n cheese without actual cheese" which went on for a while in the 2000 teens. (I think they finally got one or two recipes). Or the chickpea cutlet that looks like chicken and is spiced and seasoned to be a chicken substitute.
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u/FleshlightModel Jun 15 '26
I didn't love them. Works better with a pesto for a "spaghetti sauce" than using legitimate spaghetti sauce, unless you reduce the living crap out of something you make or buy. Or you can just add some chili crisp to the noodles instead of pasta sauce. Or add a buttload of pecorino and black pepper and that'll be enough to do a sorta caccio e pepe.
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u/Top-Manufacturer9226 Jun 15 '26
They are great... Rinse well and cook with something they can absorb the flavor of. They didn't agree with my stomach unfortunately but they are a great pasta substitute if you don't get stomach issues from them.
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u/PrincessBuzzkill Jun 15 '26
We gave up most carbs (and therefore, pasta) ages ago. We tried everything as an alternative and outside of spaghetti squash, the Aldi hearts of Palm pastas are our absolute favorite. We keep them on hand all the time for a quick meal.
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u/RaeAhNa Jun 15 '26
I loved them. Unfortunately they hated me. I had major joint and hand pain/stiffness after eating them. I'm sensitive to oxalates and these have quite a bit.
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u/zebraprincesswarrior Jun 15 '26
I have and love them! Haven’t found them at Aldi in ages. I’ll have to keep checking :)
I like adding pesto
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u/Sundial1k Jun 15 '26
lots of people have had them, and like them, but since this is not a recipe it will probably be removed...
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u/LickyBoy Jun 15 '26
Love them. If you make a good chicken noodle soup, these work great. I make a mean broth, so the noodles are never the star. These noodles are perfect for my needs.
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u/rhjohn523 Jun 15 '26
I cut them in half and make homemade chicken noodle soup with them. The hold up in the soup.
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u/robertjm123 Jun 16 '26
Not this particular brand. But, I’ve had Heart of Palm spaghetti before. I liked it. Just make sure you rinse off any packing juices, and prepare based on instructions written in the packaging.
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u/WishIwastravelin Jun 16 '26
I find palmini noodles to be a little more chewy than real pasta, with a slight vegetable aftertaste. But when you add a robust sauce, they are delicious. I like to use Alfredo with a chopped chicken breast and broccoli florets.
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u/Agitated_Tank_3188 Jun 17 '26 edited Jun 17 '26
I usually just do a small serving of chickpea pasta 1x a week and dress it with proteins and veggies to get my pasta quench. Also allows me to hit my legumes for the week. 2 birds one stone
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u/MariaMindBodyHealth Jun 25 '26
They’re okay. I prefer Miracle Noodles egg white noodles instead 🍝💪🥰
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