Shirataki Noodle Fettuccine Alfredo
Ready In: 20 mins
Serves: 1
Ingredients
- 8 ounces tofu shirataki noodles, Fettuccine shape
- 1⁄4 cup fat-free ricotta cheese
- 2 tablespoons fat free cream cheese
- 1 tablespoon fat-free half-and-half
- 1 tablespoon reduced fat margarine, softened
- 2 teaspoons grated parmesan cheese
- 1 teaspoon minced garlic
- 1⁄8 teaspoon salt (or more to taste) or 1⁄8 teaspoon garlic salt (or more to taste)
- 1⁄4 teaspoon pepper (or more to taste)
- cooked meat (optional) or broccoli (optional)
Directions
- Drain tofu noodles. Using a scissors, cut them into 3-4” pieces. Parboil for 2-3 minutes to remove the “Shirataki” aroma from the noodles.
- Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
- Spray treat a small non-stick skillet with cooking spray. Over medium heat, add the garlic and saute for 2-3 minutes, until it becomes fragrant.
- Add the tofu noodles and heat through, stirring. Add pre-cooked meat or veggie here, if desired, and heat through.
- Reduce heat to low-medium. Make a reservoir in the center of the pan with the noodles surrounding. Add the sauce mixture and let it soften. Mix it up and stir it into the noodles.
- Heat through and serve!
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