TOFU SHIRATAKI PASTA BOLOGNESE
Project Description
TOFU SHIRATAKI PASTA BOLOGNESE
Tofu Shirataki is a great pasta alternative made from blending the root of the yam and tofu. Traditional Japanese noodles are made from konjac yam vegetables (devil’s tongue yam or elephant yam). The word “shirataki” means “white waterfall,” describing the appearance of these noodles: thin, translucent, and gelatinous.
TOFU SHIRATAKI PASTA BOLOGNESE
Ingredients
- 1 bag of shirataki noodles
- 2 tomatoes
- 1 onion
- 1 pound of groud beef
- 2 tbs tomato paste sugar-free
- 1 cup of fresh basil
- ½ cup dry red wine
- salt & pepper
- olive oil for cooking
Instructions
- Cook noodles according to the manufacture instructions
- Place tomatoes in boiling water for 1 minute until the skin chops.Transfer into ice water.
- Cut onion into small pieces and cook on olive oil until golden brown
- Add meat and continue cooking for about 6 minutes, covered mashing it periodically
- Cut tomatoes into small cubes, add to the meat, mix and cook covered for 4-5 more minutes
- Add red wine
- Cut basil and add at the very end
- Place meat sauce over the noodles
Notes
Shirataki noodles can be an excellent alternative to regular noodles.
- Almost no calories and carbohydrates
- Beneficial fiber - glucomannan - keeps you full
- Help in weight loss
- Lower cholesterol and blood sugar
- Promote gut health
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