Creamy Italian Sausage Pasta
Gluten-Free • Dairy-Free • Easily made VEGAN • Two Pans • Serves 3-4ish
Ingredients
2 Tbsp extra virgin olive oil
1/2 yellow onion, minced
2 cloves of garlic, minced
1 container cherry tomatoes, halved
8oz of baby spinach
8oz vegan shredded parmesan
16oz full fat coconut milk (in a can)
1/2 tsp red pepper flakes
2 Tbsp Nutritional yeast
1 Tbsp Arrowroot
4-5 shakes of salt
5-6 shakes of pepper
1 box gluten-free penne (I love Barilla)
1 package ground or linked, mild Italian sausage (I love using the Whole Foods chicken sausage, but any mild Italian sausage will work! You can also omit this completely if you’re going veg)
Please note that while there are many benefits to buying local and organic, preparing fresh foods in a way that works best for you and your budget is always a win! Don’t let your ability to access local/organic discourage you from going for it! Any fresh choices are more beneficial than processed ones.
Let’s put it together!
In a large pot, get your water boiling for the pasta and follow the directions on the package.
In a pan, over medium heat, add 1 Tbsp of EVOO and your sausage. Keep an eye and turn them occasionally until brown on both sides with an internal temp of 165 degrees. If you are using crumbles, cook until the sausage is no longer pink.
Now, let’s make that cream sauce! In a separate bowl, mix together the 16oz of coconut milk, 2 Tsbp of nutritional yeast, 8oz vegan shredded parm, 1/2 tsp of red pepper flakes, 4-5 shakes of salt and 5-6 shakes of pepper. After combining, taste mixture and adjust salt and pepper as desired.
In a second pan, over medium heat, add 1 Tbsp of EVOO, along with your onions and garlic. Sauteè until mixture begins to become translucent, but do not allow to brown.
Around this time, your sausages should be fully cooked. If you are working with links, pull them off the heat and slice into coins, if you are working with crumbles, pull off heat and drain. Set aside.
Your onions and garlic should be close to translucent, if not completely. Add in the cream sauce, along with 1 Tbsp of arrowroot. Stir well to integrate the arrowroot (Protip: Use a whisk!).
Add sausage into pan and combine.
Once combined, turn heat to low, bring to a simmer and add in the spinach and tomatoes. Continue to stir for about 3 minutes until the spinach is wilted.
Allow to simmer and reduce for 5-8 minutes, stirring occasionally. During this time, you will notice the sauce getting thicker.
Turn off heat and combine sauce with pasta and allow to sit for 2 minutes before serving (I found that this helps to thicken up the sauce even more).
Serve it up and ENJOY!
I was AMAZED at how delish the cream sauce turned out and I believe this would also be delicious with chicken! Throughout the process, just keep an eyeball on what’s going on, keep tasting and adjust as needed. I encourage you to great creative and experiment!
Lindsey is an encourager, optimist, health + life coach, and yoga teacher who helps caregivers live fuller, healthier, vibrant lives through exploring all aspects of their life and health while helping to cultivate simple, sustainable fun-size habits, so that they can continue to make a meaningful impact in themselves, their loved ones, and the world, for generations to come.
