This is a comfort go-to food for me and I think it tastes just as good as any Alfredo sauce loaded with fat. It’s super creamy and flavorful and I even got over the Shirataki noodles. I think boiling them with salt helped a lot. You can cut the cheese in half if you’re concerned about the calories, the corn starch thickens the sauce nicely.
olive oil spray
1 cup chicken stock
1 cup non-fat half-and-half
1 t corn starch
½ c. grated Parmesan
8 oz sauteed mushrooms, optional
¼ c. chopped parsley leaves
2 packages Tofu Shirataki fettuccine noodles
salt and pepper or red pepper flakes
Boil noodles for five minutes and drain well. Meanwhile, cook chicken stock in medium pot and reduce by half over medium heat. Add half-and-half and simmer for five minutes. Stir in the corn starch and cook for 2 minutes until thick. Add Parmesan cheese and blend in well. Add salt and pepper or pepper flakes to your liking. Add noodles to pan and toss to coat.