Chunky garden noodles
Preparation time: 55 min
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 green bell pepper, chopped
3 cups sliced fresh cremini mushrooms
3 cloves garlic, chopped
1 can (28 oz up fresh basil leaves, chopped
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 packages (8 oz each) tofu shirataki noodles (spaghetti style), drained, rinsed well
1/4 cup grated Parmesan cheese
1. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring frequently, until tender. Add mushrooms and garlic; cook about 5 minutes, stirring frequently, until mushrooms are tender and liquid evaporates. Add all remaining sauce ingredients; reduce heat. Cover; simmer, stirring occasionally.
2. Meanwhile, in 3-quart saucepan, heat 2 quarts water to boiling. Line heatproof plate with paper towels. Add noodles to boiling water; cook 2 to 3 minutes. Drain; place noodles on paper towels (to prevent them from sticking together).
3. Divide warm noodles evenly among 6 bowls, about 1/3 cup each. Top each with 1 cup sauce and 2 teaspoons Parmesan cheese.