Shirataki Noodles with Tomato Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe uses one 7-ounce package of shirataki noodles and serves one person. Ingredients:
7 oz. noodles, shirataki |
1 tbsp. chopped walnuts |
2 cloves minced garlic, divided |
1/2 cup fresh basil leaves, lightly packed |
2 tbsp. sour cream or tofu or vegan mayo |
7 cherry tomatoes |
1 salt, to taste |
1/3 cup diced cucumber |
1 tbsp. toasted pinenuts, optional |
Directions:
1. Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.
2. Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu/ sour cream/ mayo, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.
3. Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pinenuts with the noodles. Serve at room temperature or chilled.
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