I recently discovered shirataki noodles, a naturally gluten-free, low-carb pasta substitute derived from the konjac “elephant” yam, or in some cases, they are made from tofu (soybeans). The boys were having lasagna the other evening, and I was in the mood for spaghetti. There are a few ready-made brands of spaghetti sauce on the market with relatively low sugar, but I decided to try to make my own.

Here’s the recipe I concocted:

• 28 oz can diced tomatoes
• 2 tomatillos
• 1/2 tsp cardamon
• 1/2 tsp ground cumin
• 1 Tbsp oregano
• 3 Tbsp dried minced garlic*
• salt & pepper, to taste

Peel the papery wrapping from the tomatillos, cut off the stem tips (like you would a regular tomato), then cut into large chunks. Combine with other ingredients in a food processor, on low or pulse setting until blended. *The minced garlic adds a distinctive texture to the sauce; if you prefer a smoother sauce, you might use powdered garlic, instead. Just adjust the amount, as you prefer. The amounts listed above make enough sauce for about one small package of spaghetti.

After draining the shirataki noodles, I ladled sauce over it and microwaved the dish for a couple of minutes, until warm. It was a bit too juicy, so for future batches, I think I will let the sauce simmer a while on the stovetop, to reduce the excess liquid.

I was really pleased with the flavor. The tomatillos and cardamon gave the sauce a sweet little zip, while the oregano and garlic kept it authentically Italian flavored. The lettuce from our garden is still doing well, so I made a little side salad.

Also, the dish pairs well with a glass of Malbec. 😉 Hope you enjoy!