Chunky Garden Noodles

Ingredients

• 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) crushed tomatoes, undrained
• ½ cup pimiento-stuffed green olives, chopped
• 1 ⁄ 3 cup fresh basil leaves, chopped
• 1 tablespoon chopped fresh oregano leaves
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• 2 packages (8 oz each) tofu shirataki noodles (spaghetti style), drained, rinsed well
• ¼ cup grated Parmesan cheese

Instructions

1. 1Warm the olive oil in a 2-quart saucepan over medium-high heat.
2. 2Add the chopped onion and green bell pepper to the oil. Sauté for about 5 minutes, stirring frequently, until the vegetables soften.
3. 3Stir in the sliced cremini mushrooms and chopped garlic. Cook for another 5 minutes until the mushrooms are tender and their liquid has cooked off.
4. 4Pour in the crushed tomatoes, green olives, basil, oregano, red pepper flakes, and salt. Lower the heat to a gentle simmer.
5. 5Cover the saucepan and let the sauce simmer, stirring it occasionally to blend the flavors.
6. 6Bring 2 quarts of water to a boil in a separate 3-quart saucepan. Line a heatproof plate with paper towels.
7. 7Cut the drained and rinsed shirataki noodles into 2-inch or 3-inch pieces to make them easier to eat.
8. 8Drop the prepared noodles into the boiling water and cook them for 2 to 3 minutes. Drain the hot noodles completely and transfer them to the paper towel-lined plate to prevent clumping.
9. 9Portion the warm noodles into six serving bowls, allocating about one-third of a cup per bowl. Ladle 1 cup of the warm tomato and mushroom sauce over each, then finish with a sprinkle of grated Parmesan cheese.

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