I heard about this fettucine alfredo recipe using tofu shirataki ”broom noodles”, a Japanese yam and tofu noodle that is low cal and low carb, which I would see in the Asian supermarkets. The Asian supermarket brand has a very chewy, slimy texture and now there is a brand that are in American supermarkets which are in spaghetti and fettucine form.
I tried the Hungry Girl recipe that has been circulating on the Cooking Channel if it is a true substitute for Fettucine Alfredo. The noodle serving is filling and the only barriers is that the cheese sauce is not full fat tasting, as we would expect.
I think a lot of first timers would have to adapt expectations in terms of liking the texture of the noodles. However, for minimum calories and easy preparation, it is a great substitute for normal pasta or gluten-free consumption.
Rinse fettuccine noodles thoroughly. Microwave noodles for one minute, then drain them and pat dry with a paper towel. Add parmesean, swiss cheese wedge and sour cream and mix. Microwave an additional minute to melt cheese and add salt and pepper to taste.