Clearly I am missing pasta a bit because as soon as I finished my leftover Eggplant Parmesan with Spaghetti Squash, I found myself wanting more noodles. This time I decided to do a low carb twist on Fettuccine Alfredo using kelp noodles in place of pasta. I even made the sauce from scratch! (original recipe can be found here) Now I have sooo many dishes to clean. I really need to find myself a man who can tolerate my cooking, and who doesn't mind doing dishes... Hell maybe he will even do laundry--then I would truly be living the dream! Next time I might add a little red pepper or something to give it some kick, but all in all, for eating a plate of seaweed, it was delish! I served this with chicken (seasoned with McCormick's Original Chicken Seasoning) and spinach sauteed in olive oil and garlic.
Ingredients
- 1 package Sea Tangle Kelp Noodles
- 2 tbsp. butter (I used Smart Balance Original Buttery Spread)
- 2 cloves of minced garlic
- 1/4 tsp. white pepper
- 1 cup heavy whipping cream
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp. parsley
- black pepper to taste
Instructions
- Add package of kelp noodles to boiling water--let cook for 15-20 minutes
- In a small saucepan, melt butter.
- Add heavy whipping cream, garlic, and white pepper, and bring mixture to a simmer--stir often.
- Add Parmesan cheese, and simmer sauce for 8-10 minutes, or until sauce has thickened and is smooth.
- Add mozzarella and stir frequently.
- Stir in parsley and black pepper.
- Drain kelp noodles, add sauce, and stir well. Simmer on medium-high heat until noodles have softened (stir often so that sauce does not burn).
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