Easy Pesto Shirataki Noodles Food
SIMPLE PESTO PASTA
Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.
Provided by MOMof5
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
- Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.
Nutrition Facts : Calories 392 calories, Carbohydrate 44.4 g, Cholesterol 35.5 mg, Fat 19.9 g, Fiber 2.5 g, Protein 10.9 g, SaturatedFat 9.5 g, Sodium 204.7 mg, Sugar 2 g
EASY PESTO SHIRATAKI NOODLES
Pesto with Noodles :) I use a pre-made pesto and put this together for myself as a quick and light lunch. One package pesto adds 40 calories to this dish. Could also be doubled or quadrupled for a family meal or side dish.
Provided by Brooke the Cook in
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Rinse and drain tofu noodles very well.
- Microwave on high for 1 minute and rinse and drain again.
- You may want to pat dry with a paper towel.
- Meanwhile, heat skillet over medium-high heat.
- Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
- Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
- Enjoy!
SHIRATAKI NOODLES
Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I've included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
- For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
- Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
- Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.
SHIRATAKI PESTO
Make and share this Shirataki Pesto recipe from Food.com.
Provided by JacksGirl
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Drain noodles and rinse well. Noodles can be cut to preferred size.
- Pat noodles dry with paper towels.
- In a small frying pan, saute noodles on medium heat until cooked through.
- Add butter.
- When butter has melted, add pesto sauce mix and combine thoroughly with noodles.
- Heat through for another 5 minutes or so.
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