Ingredients

Serve 2

• 5.3 oz (150 g: 2 packs) dried shirataki noodles
• 3.4 oz (100ml) unsweetened almond milk
• Dash of salt & pepper

For Pesto Genovese

• 1 oz (30g) pine nuts
• 2 cloves garlic, finely chopped
• 1 oz (30g) Parmesan cheese
• 5.1oz (150ml) olive oil
• 1 oz (30g) basil leaves

1. Cook noodles in plenty of hot water for 5 minutes and drain and rinse well under cold water.
2. Mix all the ingredients for Pesto Genovese in food processor.
3. Blend Pesto Genovese sauce with almond milk.
4. Toss noodles with sauce made above and season with salt and pepper to taste.