Wow I was shocked to read this post! I use the Pasta Zero 2 to 3 times a week. They are Shirstaki noodles (not shitake mushrooms
). And if you read the label they are made up of "water, potato starch, konjac flour, chickpea flour, calcium hydroxide, reduced iron and folic acid. (again NO MUSHROOMS). FYI - Konjac is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.
How to make Pasta Zero. 1-Cut bag open in strainer. 2-Wash noodles I usually wash with cold water 2 minutes, then warm water 2 minutes, then cold for 2 more. 3-place noodles and sauce in a ziplock bag, refrigerate until ready to cook. 4-Cook noodles and sauce in a frying pan. 5-Delicious meal with litttle to no calories.
For My Sauce I use: 1/4 cup Ragu, 2 teaspoons Pesto, 1 or 2 cans mushrooms (zero points), and Paresean Cheese.
Try it again - make it right - and read the packaging of what you eat! Knowledge is power