Pasta tossed with creamy Alfredo sauce, and fresh juicy salmon. Alfredo pasta made the real proper restaurant way is about 1350 calories, 37g of fat, 53g of carbs, and 30g of protein. In this recipe we cut the calories by more than a half by using lighter ingredients and using Shirataki noodles, which is 0 calories instead of the high carb fettuccine pasta.
Hence, you can indulge in this creamy Alfredo pasta with out feeling guilty or jeopardizing your fitness goals.
Enjoy! :)
Ingredients:
- 1 Bag of Shirataki Noodles / Miracle Noodles Fettuccine style
- 1/2 Cups Non Fat Milk
- 1 tbsp Argo Corn Starch
- 1 tsp of Minced Garlic
- Salt and Pepper to taste
- Nutmeg to taste
- 1 oz of Fresh vegan Mozz by Miyokos
- 20 grams of Almond Mozzarella Style Vegan Cheese
- 1 tsp of Thyme
- 1 tsp of Light Blue Agave
- 1 tsp Pure sesame oil
- 1 tsp of Light Butter
- Salmon 5.6 oz
HOW TO MAKE ALFREDO SAUCE:
- Warm up pan
- Add Butter and Garlic
- Let Garlic Caramelize
- Once Garlic is Caramelized add the Heavy Cream
- Stir the mix for a couple minutes, until cream thickens
- 1 oz of Fresh Vegan Mozz
- Add 20 grams of Almond Mozzarella Style Vegan Cheese
- Stir all together
- Add salt, pepper and nutmeg
- Add Fettuccine Noodles
- Stir for a couple minutes, let noodles absorb the cream
- If too thick feel free to add a little water
HOW TO MAKE THE SALMON
- Add salt, pepper and thyme
- Heat up pan to Medium heat with 1 tbsp of Pure Sesame Oil
- Let oil heat up
- Add the salmon
- Let salmon sear on both sides 2 minutes max
- Let salmon cook for additional 3 minutes on low heat
- add 1 tsp of Light Blue Agave while salmon finishes cooking
SERVE PASTA AND PLACE SALMON ON TOP ! You can add fresh chopped parsley to garnish. ENJOY ! :)
(Serves 1) Calories: 507
MACRONUTRIENTS:
Protein 45g
Carbs: 21g
Fat: 20g