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.

Gluten Free Mexican Shirataki Casserole

Gluten Free Mexican Shirataki Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Penne Pasta
  • 1 cup uncooked lentils
  • 1 28 ounce can enchilada sauce
  • 4½ cups water
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onions
  • 1 cup bell peppers
  • 1 can green chilis
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 4 ounces soft goat cheese
  • black olives to garnish
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a sauce pan put lentils, can of enchilada sauce & water. Bring to boil & then simmer until cooked. About 45-60 minutes.
  3. While the lentil mix is cooking, cut up veggies and saute until soft.
  4. In the casserole dish layer noodles, veggies and chunks of cheese.
  5. Continue layering and then top with olive garnish.
  6. Bake 60 minutes at 350 degrees.
  7. Let sit 10-15 minutes before serving.

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Fettuncine Noodles
  • 1 pound spinach, chopped and steamed until tender
  • 2½ cup low sodium tomato sauce
  • ½ cup soy milk
  • 3 cloves garlic, minced
  • 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
  • ¼ cup bread crumbs
  • salt & pepper to taste
Instructions
  1. Rinse and drain Shirataki Fettucine Noodles under warm water . Pat dry with paper towels.
  2. In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
  3. Season to taste.
  4. Top with bread crumbs.
  5. Bake at 350 degrees, uncovered, for 30 minutes or until bubbly.
  6. Serve hot.