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129 Cal Pumpkin Fettuccine

trulyjess's picture
  Tofu shirataki 1 Bag (1 kg) (House Foods, Fettuccine Shaped Noodle Substitute)
  Cheese 1 Cup (16 tbs) (The Laughing Cow, Light Original Swiss)
  Light plain soymilk 1 Cup (16 tbs)
  Pure pumpkin 1 Cup (16 tbs), canned
  Fat-free chicken broth 1 Cup (16 tbs)
  Onions 1 Cup (16 tbs), finely chopped
  Reduced-fat parmesan-style topping 1 Teaspoon
  Garlic 1 Teaspoon
  Garlic powder 1 Teaspoon
  Pepper 1 Teaspoon (add more as per taste if desired)
  Salt 1 Teaspoon (use as per taste) (Optional)

1. Rinse and drain Shirataki noodles well.
2. Pat dry, place in a microwave-safe bowl and microwave for 1 minute.
3. Drain excess liquid from noodles and pat them until thoroughly dry.
4. Cut noodles up a bit using a knife or kitchen shears and then set aside.

To make the pumpkin sauce :
5. In a separate dish, mix well combining soymilk, pumpkin, garlic powder, salt and pepper and set aside.
6. Bring a small saucepan to high heat.
7. Add chicken broth, onions, chopped garlic and the cheese wedge half.
8. Stirring occasionally to break up the cheese cook until broth has mostly evaporated (2 - 4 minutes).
9. Reduce heat to medium and continue to cook for just a minute or so until onions and garlic begin to brown.
10. Add the pumpkin mixture and stir until sauce is thoroughly blended and hot.

11. Add the sauce to your noodles and stir well.

12. If desired season to taste with more salt and pepper, top with the parm-style topping and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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