Recipe: Creamy Rotini Pasta w/ Italian Sausage Crumbles

Ingredients

• 1 Pack – Barilla Chickpea Pasta (found at Publix)
• 4 cups – spring water
• 1/4 onion diced
• 1 handful of mushrooms chopped
• 1 Field Roast Italian Sausage Link
• 2 tablespoons – Grapeseed oil
• 2 tablespoons – Coconut oil
• 2 tablespoons – Olive oil
• 2 tablespoons – tahini
• 1 lime – juiced
• 1 teaspoon – pink himilayan sea salt
• 1/2 teaspoon – Cheyenne pepper
• 1 teaspoon – onion powder
• 2 tablespoons – nutritional yeast
• 1 teaspoon – thyme
• 1 teaspoon oregano

Directions

1. Bring 4 cups of water to boil.
2. Add in chickpea pasta and 1 tablespoon of grapeseed oil to prevent sticking.
3. Boil for 10 minutes or until noodles are a perfect al dente’.
4. While pasta is cooking, sautee’ mushrooms and onions in a skillet with remaining grapeseed oil.
5. In the same pan, begin to cook the sausage link as is, then crumble the sausage with a fork.
6. Drain water from cooked noodles and return noodles to the pot
7. Add remaining ingredients including your sauteed mushroom, onion, and sausage mixture.
8. To make pasta creamier add a little water or coconut milk.
9. Plate it, take pictures, and tag @atl_vegan on Instragram!