Gluten Free Surprise Shirataki Penne Noodles Casserole

Gluten Free Surprise Shirataki Penne Noodles Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 ounces (1/2 cup) Shirataki Penne Noodles
  • ½ pound ground beef
  • 2 tablespoons butter
  • 3 tablespoons onion, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (14 ounce) can whole kernel Corn, drained
  • 1 (10 ounce) can tomato soup
  • ½ cup cheddar cheese, grated
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Saute onions in butter until transparent.
  3. Cook beef until browned, season with salt and pepper.
  4. Arrange alternate layers of Shirataki Penne Noodles, corn and browned beef in a greased 6 cup casserole dish.
  5. Pour soup over top and sprinkle with grated cheddar.
  6. Bake at 325 degrees for 25 minutes or until heated through and cheese browns.

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini
Recipe type: Turkey Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Penne Noodles
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 ounces sliced white mushrooms
  • 1//4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded roasted turkey
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unseasoned bread crumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
Instructions
  1. Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Heat the butter in a large heavy skillet over medium-high

    heat until melted.

  3. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
  5. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
  6. Boil until liquid in pan has thickened, about 8 minutes.
  7. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
  8. Transfer pasta mixture to a 3-quart baking dish.
  9. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
  10. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.

Vegan Pesto Shirataki Penne Pasta Salad

Vegan Pesto Shirataki Penne Pasta Salad
Recipe type: Vegan, Salads
Prep time: 
Total time: 
 
Ingredients
  • 3 cups fresh basil (or 2 cups basil and one cup spinach)
  • 3-4 large cloves garlic
  • ¼ cup pine nuts
  • ½ container silken tofu (about 6 ounces)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt, or to taste
  • 1 pound Shirataki Penne Pasta
  • 1-2 large tomatoes, chopped
  • additional nuts, to taste
Instructions
  1. Rinse and drain the Shiratki Noodles under cold water. Pat dry with paper towels.
  2. In food processor, chop garlic and nuts until finely minced.
  3. Add remaining ingredients, except noodles and tomatoes and process until smooth.
  4. Toss pasta with sauce and tomatoes, and sprinkle with nuts.
  5. Serve immediately or at room temperature.