Tofu Shirataki Spaghetti with Spinach

Guilt-free spaghetti smothered in tomato sauce with basil, garlic, onions and spinach, all made in one pot for easy clean up.

Cooking Directions

  • Prepare Tofu Shirataki noodles.
  • Heat 2 tablespoons of olive oil in a large pan or skillet. Add the onions and cook them for about 4 minutes, until they start to soften. Add the garlic and cook for 30 seconds, until fragrant.
  • Pour in the crushed tomatoes. Add the paprika and salt and stir to incorporate. Cook the sauce for about 4 to 5 minutes. Add the basil, sugar and black pepper and stir.
  • Transfer the noodles to the sauce and cook until they’re heated through, about 2 to 3 minutes.
  • Add the spinach and cook until it starts to wilt, about 1 to 2 minutes.
  • Serve the noodles in bowls. Sprinkle shredded parmesan on top of the noodles, if desired.


  • 3 pkgs. House Foods Tofu Shirataki Spaghetti
  • 2 Tbsp. olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 tsp. paprika
  • ¾ tsp. salt (add more to taste)
  • ¼ cup chopped basil
  • 1 Tbsp. sugar
  • ½ tsp. freshly ground black pepper
  • 4 cups baby spinach
  • shredded parmesan to serve (optional)

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