I’m back. Sorry for the unexplained hiatus. You know. Life.
I’m training for a marathon, which means I have to clean up what I eat. Less fried, less sugar, and I’m even monitoring the carbs. I need the carbs before a big run but frankly it’s so easy to go over. So I’m using the cauliflower Alfredo Sauce, which if you add 1/3 of a brick of cream cheese (low fat or fat free) it goes a long way.
So the first types of noodles I tried were Zucchini noodles. You get a spiral peeler or a julienne peeler. I have a spiral peeler and the zucchini didn’t quite fit in it. I think pan fried it in pam olive oil for a couple minutes to cook it just so it wouldn’t taste overwhelmingly like zucchini. If you have a spiral peeler where you twist it and the noodles come out, make sure the zucchini isn’t too big or you can’t use all of the zucchini.
Shirataki noodles are the calorie-free noodles. It’s made out of elephant yam (Or devil’s tongue yam), it’s low in carbs and somehow are made to have zero calories. They’re stored in liquid and in the produce section of your grocery store (or perhaps the Asian aisle or wherever the tofu is). Some of the shirataki noodles are made out of tofu, so they have 40 calories rather than none. You can cook them in the microwave or like you would regular noodles. I read a post on MyFitnessPal that said you can spray a pan with cooking spray and then just fry them like that. So my opinion on these noodles is that they have a weird texture.
In the end, I mixed the two noodles with some whole wheat pasta to get some normalcy. So yes, it’s healthier and lower calories, but it leaves something to be desired while you’re eating it. If I had to choose the order would be 1) Whole Wheat Pasta, 2) Zucchini, 3) Shirataki Noodles. There’s probably something wrong with having noodles that are 0 calories. Calories are a unit of energy so what exactly am I eating if it doesn’t have any calories? More than that I’m worried about the texture that’s just so strange. My mix is good, I just always need large amounts of sauce to it.
Original recipe: here by Chef John.
Everything Italicized is what I changed or added.
- 3 cloves garlic,
- 2 tablespoons olive oil
- 1 head cauliflower, cored and separated into florets
3 (3 might even be too much, 2.5, let it reduce A LOT) cups water
- 1/2 teaspoon dried Italian herb seasoning
1/21/3 teaspoon crushed red pepper flakes
- 1/2 tsp Thyme
- 1/2 tsp Basil
- salt and freshly black pepper to taste
- 1/3 8 oz Low Fat Cream Cheese
- 1 (14 ounce) package whole wheat spaghetti
- 1/2 cup fine (Seasoned) dried bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon olive oil
2 tablespoons chopped fresh basil(OPTIONAL, I didn’t use it) 1/41/3 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese, plus extra for garnishing
- freshly ground black pepper to taste
1/2 lemon, juicedDidn’t use it but probably should have.
- 1.75-2 oz Light Brie
- 1 (12 oz) bag of frozen Broccoli
- 1 (12 oz) Italian Chicken Sausage, cut and cooked
- Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
- Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
- In a separate pan, cook sausage
- Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste. Add Broccoli and cooked sausage.
- Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.