Shirataki Pesto Recipes

Steps:

• Rinse and drain tofu noodles very well.
• Microwave on high for 1 minute and rinse and drain again.
• You may want to pat dry with a paper towel.
• Meanwhile, heat skillet over medium-high heat.
• Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
• Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
• Enjoy!

Steps:

• Drain noodles and rinse well. Noodles can be cut to preferred size.
• Pat noodles dry with paper towels.
• In a small frying pan, saute noodles on medium heat until cooked through.
• Add butter.
• When butter has melted, add pesto sauce mix and combine thoroughly with noodles.
• Heat through for another 5 minutes or so.

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside.
• Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft.
• Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain. At this point I use my kitchen scissors to cut the noodles into bite sized pieces.
• Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve.
• In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste.
• Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired.