Shirataki Noodles With Sun Dried Tomatoes Food

THE BEST SHIRATAKI NOODLES RECIPE (GARLIC PARMESAN)

Steps:

• Rinse shirataki noodles very well in a colander, under cool running water.
• Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
• Pat very dry.
• Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
• Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
• Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
• Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
• Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES

Steps:

• Soak beans overnight in enough water to cover by 3 inches.
• Heat oil in a large heavy soup pot over medium heat.
• Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
• Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
• Add beans and 7 cups stock.
• Increase heat and bring to boil.
• Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
• (Can be made one day ahead and cover and refrigerate at this point).
• Bring to a simmer before continuing.
• Add pasta and tomatoes to soup.
• Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
• Add parsley.
• Taste and adjust seasonings with salt.
• Discard bay leaves.
• Ladle soup into bowls.
• Serve, passing cheese seperately.

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES

Steps:

• Re-hydrate sun-dried tomatoes.
• Rinse and drain tofu noodles. Microwave tofu noodles for one minute and drain again.
• Toss noodles with oil.
• Add chopped sun-dried tomatoes, olives and basil and toss until distributed.
• Warm noodles in microwave until temperature is desired.
• Top with fresh parm and enjoy!

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

SHIRATAKI NOODLES WITH BROCCOLI & SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside.
• Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft.
• Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain. At this point I use my kitchen scissors to cut the noodles into bite sized pieces.
• Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve.
• In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste.
• Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired.

PENNE PASTA WITH SUN-DRIED TOMATOES

Steps:

• PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
• MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
• ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.