This recipe is one of those easy, clean-out-the-fridge-and-pantry kind of
meals that takes only minutes to prepare and likely involves ingredients you have on hand. Inspired by a spaghetti and
meatball dish, I opted to use Shirataki noodles, which are a low-carb translucent
Asian noodle packed with soluble fiber to keep you feeling full, but you could easily sub out banza (pasta made from beans), gluten free noodles, or even regular pasta. My experiment resulted in a wonderful, easy, hot, ready-in-minutes meal that had protein, fiber, and
great flavor. In this crazy Covid 19 world, this is a dish that is comforting, cheap, and easy to make with ingredients from home. Off the top of my head, I can think of so many variations you could add - sundried tomatoes, kalamata olives, fresh or jarred basil, marinated artichoke hearts, kale - the possibilities are endless!
Method
Here's the
recipe.
Pantry Pasta
Ingredients
1
package shirataki noodles, rinsed well and drained
1/2 can garbanzo beans
1 teaspoon olive oil (enough to coat the pan)
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1/2 teaspoon lemon pepper
1/4 teaspoon garlic salt
1/4 cup marinara sauce
Optional add ins: Basil leaves, cashew cheese, Italian herbs, sautéed kale, sundried tomatoes, artichoke hearts, parsley, Kalamata olives
1 teaspoon olive oil (enough to coat the pan)
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1/2 teaspoon lemon pepper
1/4 teaspoon garlic salt
1/4 cup marinara sauce
Optional add ins: Basil leaves, cashew cheese, Italian herbs, sautéed kale, sundried tomatoes, artichoke hearts, parsley, Kalamata olives
Method
Drain and rinse the shirataki noodles (for about 3 minutes under cold water). Pat dry and set aside in a colander to ensure that the noodles are not wet or you'll wind up with soupy pasta.
Heat olive oil in a frying pan over medium high heat. Add the garbanzo beans and spices. Fry the garbanzo beans for a few minutes and then add the noodles. Continue frying for 2-3 minutes more, moving the noodles around with your spatula or tongs to keep from sticking. Then, add the pasta sauce, remove from heat, and toss. Sprinkle with basil leaves, cashew cheese, Italian herbs, or Kalamata olives to serve. Enjoy!
