Directions: Rinse and drain Shirataki noodles well. Pat dry. Place noodles in a microwave-safe bowl, and microwave for 1 minute. Drain excess liquid from noodles, and pat them until thoroughly dry. Cut noodles up a bit using a knife or kitchen shears, and then set aside.
In a separate dish, combine soymilk, pumpkin, garlic powder, salt, and pepper. Mix well and set aside.
Bring a small saucepan to high heat. Add chicken broth, onions, chopped garlic, and the cheese wedge half. Stirring occasionally to break up the cheese, cook until broth has mostly evaporated (2 - 4 minutes). Reduce heat to medium, and continue to cook for just a minute or so, until onions and garlic begin to brown.
Next, add the pumpkin mixture. Stir until sauce is thoroughly blended and hot. Then add the sauce to your noodles, and stir well. If you like, season to taste with more salt and pepper. Then top with the parm-style topping!
MAKES 1 SERVING
HG Alternative!Not a Tofu Shirataki lover? No problem! Make our Totally PUMPin' Fettuccine with 1 cup cooked whole wheat pasta instead! Here are the stats for that version:
PER SERVING (entire recipe): 265 calories, 3g fat, 614mg sodium, 51g carbs, 6.5g fiber, 7g sugars, 12g protein -- PointsPlus® value 7*
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.