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Looking for a lightened-up pasta dish to make at home that still packs the same taste and texture as a creamy restaurant version? This Veggie Shirataki with Greek Yogurt Tomato Sauce may be low-carb and low-fat, but it is not low-flavor!
There are so many times I’ll be out to dinner and my eye immediately goes toward those creamy pasta dishes loaded with all sorts of calorie-crazy ingredients. They sound so freaking delicious, but I know I’ll regret it later if I order something so heavy. One or two bites of someone else’s dish is enough to satisfy my curiosity. When it comes to pasta, I stay away from cream sauces and stick to light tomato sauces or pestos, and lots of vegetables. I do go heavy on the parmesan cheese though — that is something I will never, ever give up. 🙂
When I’m at home, I like to recreate these creamy dishes using healthier ingredients. My tummy thanks me for this. And so will you. I used Greek yogurt in place of butter, milk or heavy cream to make a tomato “cream” sauce to top a noodle and vegetable dish. But Veggie Shirataki with Greek Yogurt Tomato Sauce isn’t your ordinary noodle dish. I’ve talked about these shirataki noodles before — basically a super super low carb pasta (only 4 grams!) with only 15 calories per serving. I love using these noodles as an alternative when I’m craving pasta but don’t want the carbs or calories. They’re super easy to make too — you don’t have to boil them in water! Just rinse under water and toss ’em in your sauce on the stove and that’s it!
I threw some diced eggplant and spinach in with the noodles. I used Pomi strained tomatoes (the purest way to go without actually pureeing tomatoes yourself) and topped it with my beloved parmesan cheese and some fresh basil. Veggie Shirataki with Greek Yogurt Tomato Sauce is a delicious meal full of healthy and nutritious ingredients — my favorite kind of meal! With all of the eating out I tend to do (restaurant reviewing…ah, what a life), when I cook at home I like to keep things as clean and light as possible. This Veggie Shirataki with Greek Yogurt Tomato Sauce fits the bill!
- 8 ounces shirataki fettuccine
- 1 tbsp olive oil
- 3-4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ½ small eggplant, diced
- ½ cup Pomi strained tomatoes (pureed tomatoes or tomato sauce will work here too)
- Salt and pepper, to taste
- 1 cup fresh spinach
- ⅓ cup plain fat free Greek yogurt
- grated parmesan cheese
- fresh basil
- Use a strainer to rinse shirataki fettuccine. Set aside.
- In a medium pan, heat olive oil over medium-low heat. Add in garlic and red pepper flakes and cook until garlic becomes fragrant, about 2-3 minutes.
- Add in eggplant and strained tomatoes, and season with salt and pepper. Let cook for about 5 minutes. Add spinach and cover, cooking for about 3-4 minutes or until spinach has wilted.
- Remove lid and add the fettuccine and Greek yogurt. Stir until yogurt is mixed well and the pasta has been completely coated with mixture.
- Sprinkle with parmesan cheese and basil before serving.