Low Carb Meatless Spaghetti With Shirataki Noodles

A low carb and vegetarian version of a spaghetti with meat sauce!

• Ready In: 30 mins
• Serves: 2
• Yields: 2 plates

Ingredients

• 1 (8 ounce) bag  shirataki noodles
• 1 (15 ounce) can tomato sauce
• 1⁄4 cup  textured soy protein granules
• 1⁄4 cup sun-dried tomato (optional)
• 1⁄4 cup onion
• 1⁄2 cup mushroom
• 1⁄2 cup spinach
• 1⁄4 cup low fat mozzarella
•  basil
•  garlic
•  pasta  seasoning

Directions

1. Turn the oven on to 300 degrees.
2. Drain and rinse the shirataki noodles, cut noodles, and spread on a sprayed baking sheet.
3. Season noodles with pepper, garlic, and other pasta seasoning to taste.
4. Place noodles in the oven for about 15 minutes. I found that this helps dry the noodles and help them absorb the pasta sauce.
5. Meanwhile, heat up the tomato sauce with the sun dried tomatoes, texturized soy protein, herbs and spices. Let simmer for about 10 minutes.
6. In a pan, saute the onions and tomatoes.
7. Add the noodles to the pan then add the sauce. Stir and add the spinach.
8. Serve in a bowl with the graded mozzarella, or Parmesan if you please!