Clean Turkey Spaghetti – with Shirataki Noodles

There’s something about a big pot of spaghetti that is satisfying and delicious.  In fact, it’s one of the meals that I am guaranteed to get 4/4 Beckmann’s with clean plates.  What’s even better is when I can make a “clean” meal and still get the clean plates!  So the other day – I threw together this spaghetti with turkey sausage and shirataki noodles.  It was to-die-for.   Low carb, low fat and big in flavor!  And it was fast.  My kind of meal!

I could ramble on and on about the virtues of shirataki noodles.   Shirataki noodles are low carb, low calorie, thin, almost-translucent noodles that are very gelatinous.  They are made from water and glucomannan – mostly fiber.   Because they are so gelatinous and lack flavor, it’s best to use them in a recipe with a flavorful sauce, like this spaghetti.  I added them to the sauce and let them simmer for a while in the hopes that they would absorb more flavor.

Start by sauteeing onion and garlic in olive oil.


Add turkey sausage and cook/brown the meat.  Drain off any fat once the meat is cooked.


Add mushrooms (feel free to omit if you’re not a mushroom lover).  Cook until mushrooms are tender.


Add tomatoes, pepper, oregano, and crushed red pepper (optional if you want a kick).


Add fresh basil.


Meanwhile – drain and rinse your shirataki noodles.  I used a pair of kitchen scissors to snip them into more manageable sizes since they come EXTREMELY long.


Add the noodles to the sauce.


Mix to combine and let simmer for about 15-20 minutes.


Serve and enjoy!



1 medium onion
2 cloves garlic
1 Tablespoon olive oil
1/2 lb turkey sausage, casings removed
1/2 lb button mushrooms, sliced
2 – 14 oz cans diced tomatoes
1/2 teaspoon black pepper
1/2 teaspoon dried oregano (can use fresh if you have it)
pinch of crushed red pepper (optional)
10 leaves fresh basil chopped
2 – 8 oz packages shirataki spaghetti

In a pot, saute onions and garlic in olive oil.  Add the turkey sausage and cook until brown.  Drain any fat and add mushrooms and cook until tender.   Add the cans of tomatoes, pepper, oregano, red pepper and fresh basil.  Meanwhile, drain and rinse shirataki noodles.  Snip into a manageable size with kitchen scissors – if desired.  Add to the sauce and let simmer for 15-20 minutes.  Serve and enjoy!