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Asiago & Pesto Fettuccine with Shirataki Noodles

I was cooking up some of my Spicey Pesto Chicken Casserole today and decided to try out the Shirataki Noodles that I picked up at Market of Choice the other day with a little of the Pesto Sauce that I use to make the Casserole. Here’s the recipe I used and a picture of how it looked before I fed it to my little Diva of a tummy!

Asiago & Pesto Fettuccine with Shirataki Noodles

Makes 1-2 Servings: Calories: 181 Fat: 14 Carbs: 6.4 Protein: 5.8



  • Drain and Rinse Tofu Shirataki and Parboil for 2-3 Minutes .
  • Lay Tofu Shirataki on Kitchen Towel and pat dry, let stand for 5 minutes.
  • In small sauce pan mix Knorr’s Pesto Mix, ¼ cup Olive Oil and ¾ cup of water. Bring pesto sauce to a boil stirring constantly, let simmer for 5 minutes stirring occasionally.
  • Put Tofu Shirataki in a small pan and add about 3 Tablespoons of Pesto Mix
  • Sprinkle Asiago Cheese over Pesto covered Shiratiki, stir gently until Pesto and Cheese mixes and melts.
  • Serve warm immediately

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Author: Pandora Williams

Author of Desperately Seeking Slender

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