As I mentioned last week, I wanted to try out the alfredo recipe that was listed on Nasoya‘s Pasta Zero Plus package of my shirataki noodles. I did make some changes to it for my tastes so it can be a bit more filling. This is also my first time making an alfredo sauce instead of using the stuff out of the jar, so be prepared to see my novice culinary skills!
As per the package’s instructions I rinsed the noodles as soon as I opened them. Side note: this was an older pack, but apparently these noodles have a very long shelf life as long as they’re kept refrigerated (great if you want to stock up on them and not worry about them going bad). After the noodles get their bath, I threw them into a skillet to dry roast them. You need to do this to get rid of any extra water.
As I was dry roasting I thought that these needed a vegetable so I rinsed about a cup of broccoli to add to the dish. The broccoli was frozen so to prevent overcooking I just ran them under hot water for about five minutes. I like doing this method instead of boiling them, plus they tend to keep their green color this way.
After preparing the noodles and broccoli, I put them both aside to work on the alfredo sauce. Since this is a first time I ever made this sauce I wanted to put all my attention to it. Nasoya’s recipe calls for nonfat milk, reduced fat cream cheese, and margarine but I went with what was in my refrigerator which was half & half, full fat cream cheese, and Country Crock.
Since I barely cook I took my time in making this sauce. I let all the ingredients simmer on low in the pan while I constantly stir the sauce. Plus the pan was already hot from the dry roast so I didn’t have to have the skillet on high heat. Once the sauce was smooth I threw in the noodles so they can get coated.
It didn’t take me long to cook the noodles in the sauce. However, the sauce was very thin even after I let it sit for a few minutes so my alfredo looks thin. I’m assuming it’s because I used other ingredients and didn’t let the sauce sit longer. Oh well-a soupy looking alfredo sauce didn’t stop me from eating it!
So the big question-how does it tastes? It wasn’t bad, but it wasn’t super delicious. I was happy that I made a smooth alfredo sauce and didn’t end up with curdled cream. It did help that I added a nice amount of pepper to the dish as it gave some taste to it. I don’t consider this a failed attempt at cooking but a learning experience. There are other alfredo recipes out there I know I can pair with these shirataki noodles. It’s just finding the right one for my taste buds to enjoy!
You can see Nasoya’s Fettuccine Alfredo recipe by clicking here if you want to try it. If you do try it or you have your own recipe for alfredo, write them in the comments below!