Shirataki Spaghetti with Beef and Eggplant Ragu


Shirataki Spaghetti with Beef and Eggplant Ragu
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Spaghetti Noodles
  • ½ pound 92%-lean ground beef
  • 4 cloves garlic, chopped
  • ½ teaspoon fennel seed
  • 3 cups diced eggplant (about ½ medium)
  • 2 teaspoons extra virgin olive oil
  • 2 8 ounce cans no salt added tomato sauce
  • 1 cup red wine
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons pine nuts, toasted
  • ½ cup crumbled feta (optional)
  1. Drain and rinse Shirataki Spaghetti Noodles. Dry on paper towels.
  2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
  3. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
  4. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
  5. Stir in oregano, salt and pepper.
  6. Place pasta on serving dish; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Vegan Pesto Shirataki Penne Pasta Salad

Vegan Pesto Shirataki Penne Pasta Salad
Recipe type: Vegan, Salads
Prep time: 
Total time: 
  • 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
  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.

Salmon over Shirataki Noodles

Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 4 salmon fillets or chicken if you prefer
  • 1-2 packages (8 ounce) Shirataki Noodles
  • 6 cloves fresh garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 smallish zucchini, cut in matchsticks
  • 1 yellow summer squash, cut in matchsticks
  • 2 ounces pine nuts
  • Dash of cayenne pepper
  • Cooking oil like canola
  1. Rinse the Shirataki Noodles in cold water, set aside.
  2. Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.
  3. Remove nuts from pan and turn the heat to low.
  4. Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
  5. Cut up Shirataki Noodles in several places to more of a manageable length.
  6. Preheat broiler.
  7. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
  8. Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
  9. Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
  10. Toss everything together, if it starts to stick, add more oil.
  11. Salt and pepper to taste and it’s done.
  12. I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
  13. If you like raw green onion, that’s nice to have sprinkled on top.