Hearts of Palm Pasta
Published June 2, 2022 • Updated March 9, 2026
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Hearts of palm pasta is my go-to keto noodle swap. I keep a few packages in my pantry at all times because they taste like real pasta, need zero cooking, and get even better with a quick pan sear.
I started using palm noodles back in 2018, and they’ve become a permanent fixture in my pantry. I reach for them at least twice a week, whether I’m making spaghetti night or putting together a peanut noodle bowl. They’re shelf stable, zero-cook, and the closest thing to real pasta I’ve found on a keto diet.
When I first found these at a specialty store, I wasn’t expecting much. Most noodle alternatives I’d tried before were either rubbery or dissolved into nothing the second they hit a hot sauce. But the first time I drained a bag and tossed them with marinara, I knew the search was over. The texture was right, the flavor didn’t compete with my sauce, and they actually looked like something you’d serve to someone who isn’t counting carbs.
These noodles come in a surprising range of shapes. I mostly use the spaghetti cut, but they also make angel hair, fettuccine, lasagna sheets, and even rice versions. The variety means I can swap them into almost any recipe that calls for a noodle or grain.
The best thing I’ve learned from my readers is to pan-fry them dry before adding anything else. I heat a dry skillet over medium-high, toss the drained noodles in, and let them sit for about 2 minutes until I see a little color on the edges. Then I add olive oil or butter. That quick sear changes the texture completely, from soft to something with actual bite. It’s now my default prep method, and I can’t go back to the straight-from-the-bag approach.
The flavor is completely neutral, which is exactly what I want. My spaghetti tastes like spaghetti. A peanut noodle bowl tastes like a peanut noodle bowl. I’ve even tossed them with olive oil and a side of grilled vegetables for the simplest dinner when I don’t feel like doing anything involved. And unlike shirataki noodles, there’s no chemical smell when you open the bag.
What are palm heart noodles?
They come from the inner core of the cabbage palm tree, which grows in Ecuador, Florida, and South Carolina. The name makes sense once you know it: the product is literally the heart of the palm. When sliced into noodle shapes, the texture lands surprisingly close to wheat pasta.
Nutritionally, they’re mostly water and fiber. I’m talking about 2g net carbs and roughly 25 calories per serving. That’s a fraction of what you’d get from regular pasta, and it’s why I’ve made them a permanent part of my low carb cooking. I’ve been recommending them to readers since I first tried them, and the response from people who make the switch is almost always surprise at how close they taste to the real thing.
How to prepare palm noodles
- Open the package and drain the liquid through a colander.
- For the best texture, heat a dry skillet over medium-high and sear the noodles for 1-2 minutes before adding olive oil or butter.
- Toss into your sauce or top with olive oil, cherry tomatoes, and parmesan.
If you’re using Palmini brand, rinse the noodles before cooking. I use Natural Heaven, which skips that step. You can also serve them straight from the bag without the sear if you’re short on time.
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Ingredients
9 oz hearts of palm noodles -
3 tablespoons olive oil, optional
-
salt and pepper, optional
Step by Step Instructions
Step by Step Instructions
Open package and strain
Cut open hearts of palm noodles package and strain off liquid using a colander.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the best way to pan-fry palm noodles?
I drain the noodles, then drop them into a dry skillet over medium-high heat. No oil yet. I let them sit for about 2 minutes until the edges start to brown, then add olive oil or butter. That initial dry sear firms up the texture and gives them a slight chew that's much closer to real pasta. A few readers tipped me off to this technique, and now I do it every time.
Can I boil palm noodles for softer texture?
I've never needed to boil the Natural Heaven brand because they're already soft, like cooked spaghetti straight from the package. If you're using Palmini, which runs crunchier, simmering them in your sauce for a few minutes can help. I'd skip a full boil in plain water though. Too much heat and they get mushy.
How do I reheat leftover palm noodle dishes?
I reheat mine in a skillet over medium heat with a splash of whatever sauce I used the first time around. Takes about 3-4 minutes. The noodles hold up better than I expected, and they don't turn mushy the way regular pasta leftovers can. I've also microwaved them in a pinch (90 seconds, covered) and the texture stays close to the original.
Can I freeze recipes made with these noodles?
I've frozen a few batches and they hold up for 1-2 months, possibly 3 if you seal them well. I use airtight containers and press out as much air as I can. The texture stays close to the original after thawing, which isn't something I can say about most low carb noodle swaps.
How many calories are in a serving?
About 25 calories per serving, which is one of the reasons I keep these stocked. I remember double-checking that number the first time because it seemed too good for a keto noodle. For reference, regular pasta runs about 200 calories per serving. The difference is significant when I'm tracking macros.
What's the difference between Palmini and Natural Heaven?
I've tested both brands side by side. Natural Heaven is softer out of the package, closer to cooked spaghetti, and doesn't need rinsing. Palmini has a crunchier bite and requires a rinse-and-drain step before adding to your dish. I prefer Natural Heaven for everyday cooking, but Palmini works if you like a firmer texture.
Are palm noodles vegan?
Yes. The noodles are just palm hearts and water, nothing else. I've served them to friends with different dietary needs and they're one of the few swaps that works for everyone, whether you're keto, vegan, paleo, or just cutting carbs. My friend who's vegan actually got me started on the rice-shaped version.
How long do palm noodles last once opened?
I try to use the whole package in one meal since they're only 9 oz, but if I have leftovers, I store them in water in an airtight container in the fridge. They last about 3-4 days that way. The sealed packages sit in my pantry for months without any issue.
Made this last week with marinara and the pan sear made such a difference in texture. I only did about a minute per side though. Is there anything you look for visually to know they're done, or do you mostly just go by time?
The pan sear completely changes these. I skipped it my first time and was underwhelmed, but dried them in a kitchen towel before searing on round two and they were SO much better. Only thing: the recipe undersells the straining step, because any leftover moisture will water down the sauce.
My husband is convinced nothing can replace real pasta, so I just made this on a Tuesday and didn't say a word. Tossed the hearts of palm in some Rao's marinara and plated it like normal. He ate the whole bowl and then asked why I switched pasta brands. I had to pull out the package. Only note from me is I wanted a little more chew, but I'm new to all this and I can't believe that actually worked.
My mom had this Sunday night thing, pasta with just olive oil and a ridiculous amount of cracked black pepper, nothing else, and it's the one food memory I'd basically written off since going keto. Made these hearts of palm noodles the exact same way last week and I was genuinely not ready for it. The way they absorb the olive oil, that's the part that got me. Not identical, but close enough that it hits the same spot.
That olive oil and cracked pepper combo, nothing else, is how I eat these most nights. Not the same as pasta but it hits.
Started pan-frying the noodles for 2-3 minutes before adding sauce and the texture shifted completely. They pick up this slight chew instead of staying soft and wet, way more pasta-like. Using Rao's arrabbiata with them lately and not going back.
Pan-frying dry first is what takes them from okay to actually pasta-like. I do the same, about 2 minutes before any olive oil. The firmer texture holds Rao's arrabbiata really well.
Had no idea what hearts of palm even were before this but I'm freaking obsessed now. Threw mine in a hot pan with olive oil for a few minutes before adding the sauce (I just like a little char on things) and whatever that does to the texture, it's so much better. They actually hold the sauce instead of making it watery and the bite is completely different. If you're pouring sauce straight on cold noodles out of the package, try this first.
The quick sear is the move. I go in dry for the first minute before the olive oil, just to get a little color on them. Cold out of the package works but yeah, this is better.
The texture is surprisingly close to regular pasta.
Right? I was skeptical the first time too but the texture really holds up. The olive oil helps keep them from getting rubbery.
I heard that boiling the noodles will give it a softer texture. Have u ever boiled them...if you have how long for?
I actually haven't tried that. That might be suggested for the Palmini of noodles because they are harder, but the Natural Heavens brand (which is the one I use and recommend) is already soft like cooked spaghetti noodles.
Can leftovers of dishes with hearts of palms be frozen; & if so, for how long?
Yes, you can freeze recipes with hearts of palm noodles. They should keep for 1-2 months, maybe 3 if you seal them really well.