Classic Shirataki Spaghetti
More innovative ways to use these fishy smelling low calorie noodles! Here the noodles are dressed in a simple and classic tomato based spaghetti sauce.
Yields: 2 as a main serving
X 2 Spritz of olive oil spray
2 packages spaghetti shirataki noodles
12 ounces canned diced tomatoes
¼ cup tomato paste
½ packet stevia in the raw
¼ tsp nutmeg
½ tsp cinnamon
1 tbsp italian seasonings
1 tbsp balsamic vinegar
¼ cup water, divided
½ cup melange mixed bell peppers
⅔ cup frozen spinach
Garnishes: parmesan cheese, nutritional yeast, fresh herbs
Spritz a large saucepan with olive oil spray. Add frozen veggies and 2 tbsp water and cook until defrosted.
Add diced tomatoes and tomato paste and cook for 5 minutes.
Add balsamic and remaining 2 tbsp water.
Add remaining ingredients and cover lid.
Let simmer for 10 minutes until thickened, stirring often.
Drain shirataki noodles.
Spritz a large saute pan with olive oil spray.
Add several ladles of the tomato sauce, depending how saucy you like it.
Toss to coat.
Turn off heat and plate.
Garnish with shredded parmesan cheese or keep it vegan and sprinkle with nutritional yeast and fresh herbs.