Fettuccine Shirataki with Butternut Parmesan Sauce

 

Fettuccine Shirataki with Butternut Parmesan Sauce
Recipe type: Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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.
Notes
We like this sauce at the consistency of a chunky tomato sauce. You may like it smoother.

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing
Recipe type: Salads, Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Lemon Ginger Dressing
  • ¾ teaspoon Asian chili powder (or cayenne)
  • grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
The Noodles
  • 1 package Fettuccine Shirataki
  • 7 ounces fresh mushrooms ( sliced button, sliced shitake)
  • 1½ tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds
Instructions
  1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
  4. In a large bowl, toss the Fettuccine Shirataki with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Hamburger Stroganoff with Fettuccine Shirataki

Hamburger Stroganoff with Fettuccine Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Butter
  • 1 pound ground chuck
  • Salt and pepper
  • 1 yellow onion, chopped ( 1 cup)
  • 8 ounces sliced button mushrooms
  • ⅓ cup of dry sherry, dry white wine, or water
  • ½ cup chopped parsley, loosely packed
  • 1¼ cups sour cream (room temperature)
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika or more to taste
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  3. Sprinkle the meat with salt. Do not stir the meat. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs to flip to the other side.
  4. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
  5. Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.
  6. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
  7. Add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).
  8. Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
  9. Remove the pan from the heat.
  10. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may have to add a few tablespoons of water to the mixture to thin it out a bit.
  11. Stir in the lemon juice, and about ¼-1/2 teaspoon of salt (taste).
  12. Stir in the meat and onions.
  13. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
  14. Serve the stroganoff on top of Fettuccine Shirataki.