Ingredients
2
tablespoons olive oil
1
medium onion, chopped (1 cup)
1
green bell pepper, chopped
3
cups sliced cremini mushrooms
3
cloves garlic, chopped
1
can (28 oz) crushed tomatoes, undrained
1/2
cup pimiento-stuffed green olives, chopped
1/3
cup fresh basil leaves, chopped
1
tablespoon fresh oregano leaves, chopped
1/2
teaspoon crushed red pepper flakes
1/4
teaspoon salt
2
packages (8 oz each) tofu shirataki noodles, spaghetti style
1/4
cup grated Parmesan cheese
Preparation
In 2-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper to oil; cook about 5 minutes, stirring frequently, until onion is tender. Stir in mushrooms and garlic; cook about 5 minutes, stirring frequently, until mushrooms are tender and liquid evaporates. Add remaining sauce ingredients; reduce heat. Cover; simmer, stirring occasionally, while preparing noodles.
In 3-quart saucepan, heat 2 quarts water to boiling. Add noodles. Cook 2 to 3 minutes; drain. On heatproof plate lined with paper towels, place noodles (to prevent them from sticking together). Divide warm noodles evenly among 6 bowls. For each serving, top noodles with 1 cup sauce and sprinkle with 2 teaspoons Parmesan cheese.
