Sunday, January 13, 2013

shirataki noodles with creamy pesto-artichoke sauce

Easy vegan low-carb pasta in about 10 minutes.
Lots of people dislike the distinctive flavor of shirataki noodles  but I happen to love it. Even more than the assertive umami taste, I like the texture – infinitely al dente, but in a Japanese sort of way. For me, shirataki noodles are the perfect "what the hell am I going to make for dinner" fodder, because they're so easy and quick to cook. They're also ridiculously low in calories – about 40 calories and less than 1 gram of fat in an entire bag [which is reported to have 2 servings. Ha! I eat the whole bag myself.]. The real trick with shirataki noodles is to rinse them really well.

Use your noodle: rinse your noodles well
If you like these noodles, save money by ordering  them online or buying them in your friendly neighborhood Asian grocery. They are ridiculously overpriced in Whole Foods and regular supermarkets.

I threw together this midweek quickie dinner for one in about 10 minutes. I happened to use frozen artichoke hearts, because I had a bag on hand, but you can use any cooked veggie that goes well with pesto. Think spinach, chard, broccoli, cauliflower, get the picture. So improvise away, my friends.

Not in the mood for pesto? Try my Creamy Vegan Bolognese Sauce with these little noodle wonders.

Shirataki Noodles with Creamy Pesto-Artichoke Sauce

  • 1 package shiritaki noodles, drained and well rinsed
  • 2 T pesto [I used leftover pesto from my windowsill harvest]
  • 2 T vegan cream cheese at room temperature
  • About 1/4 tsp red hot pepper flakes [Optional]
  • 1 cup frozen artichoke hearts, cooked [or any other pesto-compatible veggie]
  • Salt and pepper, to taste
Serves one normal eater or 2 bird-like eaters

In a small saucepan, melt cream cheese and pesto, along with red pepper flakes, if using, over low heat.

Toss in artichoke hearts. Cook for 5 minutes or until warmed through. Puree with an immersion blender if you feel so inclined. Or not. [I didn't]

Toss in noodles, Cook another 5 minutes. Enjoy!

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Caitlin said...

I haven't tried shirataki noodles yet (I have to admit I'm a little bit scared!) but I love artichokes and pesto and this sounds delicious so it might be a good first time for shirataki!

foodfeud said...

Awesome! I'm actually working on a mushroom cookzine for a friend... this would be a great addition, if you don't mind me putting it in there. I forget about those shirataki noodles...great sub for pasta (which I don't particularly enjoy)

Nikki said...

Yum, shirataki noodles are so great. This looks delicious. I can't resist a creamy mushroom sauce.

urban vegan said...

Feel free as long as you include a link to my blog :) I am becoming obsessed with shirataki noodles.

urban vegan said...

Caitlin: I hear you, but what's to be scared of when it comes to any food? You're bigger than the noodles, and the worst case scenario is you'll have to rinse out your mouth and give away the leftovers :) Anyhow, I hope you like them-- just rinse them really, really, REALLY well before cooking.

Vada said...
This comment has been removed by the author.
Joey said...

I've tried shirataki noodles a couple of times before, and the taste was fine, but the texture kind of freaked me out. Mind you, I've got a recipe for vegan kalamari that uses the same stuff but in a block, and I'm tempted to give it a go... said...

I haven't tried Shirataki noodles yet, I might have to throw a pack into my next iherb order now though because that pesto artichoke sauce sounds amazing.

Millie said...

Love them and I get them for $1.00 a bag with manufacturer's coupons...they are great in soups and stir fry.Yours looks too scrumptious...I must try your recipe.

Rachel Matteson said...

Shirataki noodles has so many benefits compared to other types of noodles. It is calorie-free and it can absorb well the flavor that it is being mixed with which is good for just about any dish. :)

Best Shirataki Noodles said...

Looking Superb..thanks for share!