In our household, one of the things we miss most about a low carb lifestyle is pasta. When I first heard about shirataki zero-carb noodles, I wasn’t quite sure what to think. We tried them tonight, though, and are delighted to have fettuccine, spaghetti, and other types of noodles back on our table. Spoiler alert: These are great vehicles for rich sauces. What they aren’t, however, is thick, wheaty, pasta strands. They’re somewhat…jiggly. But we don’t care, because we can now have bowls of Fettuccine Alfredo, and all’s right with the world. If the texture just doesn’t work for you, though, you can always make yourself some vegetable noodles.
3 tablespoons cream cheese
4 tablespoons heavy cream
2 tablespoons unsalted butter
1 cup grated Parmigiano-Reggiano cheese
5 tablespoons chicken stock
Freshly grated nutmeg, to taste
2 packages tofu shirataki fettuccini
(or vegetable noodles)
2 cloves garlic, minced
Salt and cayenne pepper, to taste
In a large saucepan over medium-low heat, heat the cream cheese, cream, and 3 tablespoons of the butter. (Save the other tablespoon of butter for the noodle sauté, below) Reduce the heat to low and simmer for about 1 minute. Add the Parmesan and whisk until smooth, about 1 minute more. If the sauce is too thick for your taste, thin with a bit of more chicken stock. Remove from the heat and season with a pinch of nutmeg.
Open the shirataki noodles. If you’re unfamiliar with this product, be prepared for a fishy smell…but we’re going to get rid of that bad boy by both blanching and the sauce’s flavors.
Drain and rinse the noodles, place in a glass bowl, and microwave on high for two minutes. Drain again. Microwave for another minute, and drain one more time.
Add the remaining tablespoon of butter to a sauté pan and add the garlic. Cook until butter begins to brown. Dump the noodles in, add a dash of salt as well as a dash of cayenne pepper, and sauté for a minute.
Pour the sauce on top of the noodles, and toss well. Garnish with minced chives. Serve immediately.
Additions: sautéed mushrooms, sautéed onion and chopped spinach, chopped chicken, or prawns.
Nutrition, per serving: 514.25 calories, 50g fat, 5.26g net carbs, 20.25g protein
With 4 prawns = + 22 calories, 0g fat, 0g net carbs, 4.84g protein