Fettuccine Shirataki with Butternut Parmesan Sauce


Fettuccine Shirataki with Butternut Parmesan Sauce
Recipe type: Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 butternut squash weighing about 2½ pounds
  • 1 package Fettuccine Shirataki
  • 1 tablespoon of olive oil
  • ⅓ cup of chopped shallots
  • ½ cup of packed, freshly grated Parmesan cheese
  • ½ cup of heavy cream
  • ⅛ teaspoon of grated nutmeg
  • 1 tablespoon of chopped parsley
  • 2 teaspoons of lemon juice
  • Salt and pepper to taste
  • Water as needed to thin the sauce
  1. Preheat the oven to 350 degrees.
  2. Cut the butternut squash lengthwise in half and scoop out the insides and discard them (or save the seeds and toast them).
  3. Pour ¼ cup of water into a glass or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes.
  4. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
  5. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  6. Pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes.
  7. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots.
  8. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
  9. Stir in the Parmesan.
  10. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want.
  11. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
  12. Pour the sauce over the Fettuccine Shirataki.
  13. Garnish with a little extra parsley and Parmesan.
  14. Serve immediately.
We like this sauce at the consistency of a chunky tomato sauce. You may like it smoother.


Angel Hair Shirataki Primavera

Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time: 
Cook time: 
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  • 1 package Angel Hair Shirataki
  • 1 small bunch broccoli, about 1 heaping cup of florets
  • 1 small zucchini, diced
  • 4 asparagus spears
  • ½ cup peas, fresh or frozen
  • ½ cup snow peas
  • 3 minced garlic cloves
  • 3 Roma tomatoes, seeded and diced
  • 12 basil leaves, chopped
  • 4 tablespoons butter
  • ¼ cup chicken broth (use vegetable broth for vegetarian option)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
  13. Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
  14. Grind some black pepper over everything and serve immediately.


Shirataki Noodles with Bacon and Basil

Shirataki Noodles with Bacon and Basil
Recipe type: Pork, Salads
Prep time: 
Cook time: 
Total time: 
  • 1 pound package ShiratakI Noodles
  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • 4 ounces bacon, chopped
  • ¼ teaspoon dried crushed red pepper
  • 1½ pounds cherry tomatoes
  • 3 tablespoons shredded basil
  • 1¼ cups grated Parmesan cheese, divided
  • 1 small can of chicken broth
  • salt and freshly ground pepper to taste
  1. Rinse Shirataki Noodles very well under warm water. Drain on paper towels until ready to use.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes.
  3. Add tomatoes; sauté until soft, about 4 minutes.
  4. Into a large pot, transfer tomato mixture and pasta.
  5. Add ¾ cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding chicken stock by ¼ cupfuls if dry.
  6. Season with salt and pepper.
  7. Transfer to bowl. Sprinkle with remaining tablespoon of basil.
  8. Serve remaining cheese alongside.