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.

Broccoli, Garlic And Cheese Shirataki Noodle

Broccoli, Garlic And Cheese Shirataki Noodle
Recipe type: Gluten Free Recipes,Vegan,Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles such as macaroni
  • 1 bunch broccoli (about 1 lb) -- cut into florets
  • 1 clove minced garlic
  • 3 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Parmesan and/or Romano
  • salt and freshly ground pepper to taste
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Bring a pot of lightly salted water to a boil. add the broccoli to the water. Cook for about 4 minutes.
  3. Combine the garlic, olive oil, cheese, salt and pepper in a serving bowl.
  4. Drain broccoli.
  5. Toss the Shirataki Noodles and broccoli with the garlic mixture.
  6. Serve immediately.

Asparagus Shirataki Angel Hair Pasta Salad (vegan)

Asparagus Shirataki Angel Hair Pasta Salad (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Angel Hair pasta
  • 1 pound asparagus, cut diagonally into 2 inch pieces
  • 3 ounces red onion, sliced and quartered (about ½ cup)
  • 6 canned artichoke hearts, quartered
  • 1 cup unsweetened frozen blackberries, thawed
  • 3 tablespoons raspberry vinegar
  • 2 Sweet n’Low packets (or 1 tablespoon sugar if you prefer)
  • 1 teaspoon salt
  • 1 teaspoon fat free Italian dressing
  • couple twists of ground pepper
Instructions
  1. Rinse and drain the Shirataki Noodles under cold water. Pat dry with paper towels and set aside.
  2. Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well.
  3. Stir asparagus and onions into the pasta and add the rest of the ingredients.
  4. Chill well.
  5. This makes approximately 4 cups.