Pesto Shirataki with Cherry Tomatoes and Green Beans


 (Courtesy of Debi Mazar and Gabriele Corcos in partnership with House Foods Tofu)

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A healthy gluten free meal sure to satisfy those pasta cravings and simple enough to make any night of the week.


  • 2 8 ounce packages House Foods Tofu Shirataki (macaroni shape)
  • 2 cup fresh basil leaves
  • 2 tablespoon toasted pine nuts
  • 1 Large garlic clove, peeled
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup halved cherry tomatoes
  • 1 cup steamed green beans, cut into 1-inch pieces


Step 1:

  • In the sink, rinse Tofu Shirataki well under water. Drain and pat well using paper towels. Add to a saucepan and cover with cold water. Bring to a boil and cook for 2-3 minutes; drain well.

Step 2:

  • Combine the basil, pine nuts, garlic, and oil in a mortar and pestle or food processor and blend until a paste forms. Add the Parmesan cheese, salt, and pepper and pulse until smooth. Toss pesto, cherry tomatoes, and green beans with the cooked noodles.