Tofu Shirataki Fettuccini Alfredo

"Since going low carb, I'm always on the look out for something new that isn't going to blow my diet. I used some non-dairy products to lower the cholesterol as well. I did use some Romano cheese instead of the Parmesan. I also added a cut up piece of cooked turkey bacon to my dish. Having found these Shirataki low carb noodles was a God-send. I got the recipe from the back of the Tofu Shirataki package. This product has no cholesterol, sugar or gluten and is Vegan to boot, now I can have my noodles and eat them too."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by Miss Annie in Indy photo by Miss Annie in Indy
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
12mins
Ingredients:
5
Serves:
1
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ingredients

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directions

  • Open the bag of tofu noodles and drain, then rinse them thoroughly.
  • Microwave for one minute, then dry well. Add the cream cheese, Parmesan and sour cream. Mix well.
  • Return to the microwave for one more minute, then mix again. Add salt and pepper and eat!
  • Bon Appetit!

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Reviews

  1. These noodles are amazing-if you haven't tried them, you won't believe the taste for a low-carb tofu/yam noodle. In lieu of cream cheese and sour cream, I substitute two tablespoons of Alouette Light Garlic & Herbs Spreadable Cheese. This adds only four grams of fat for the whole big dish and is worth it for me! YUM! I like the idea of adding mushrooms or spinach.
     
  2. I was totally surprised at how creamy this was for such a small amount of cheese ingredients. A great fake noodle alfredo. I followed the recipe exactly and it is VERY easy to fix. Even though I do use shirataki noodles they have to be really disguised. There is just to much noodle for me to chew on in this dish. I'm going to try adding some spinach with maybe some blended no fat cottage cheese to take away from just having the noodles to eat, and maybe some mushrooms. This is a great base and I really thank you for sharing this recipe. I agree with you, these noodles are a God send for me too. Oh, and I found salt and pepper a must for this recipe.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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