Recipe

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!

2 thoughts on “Recipe: Creamy Rotini Pasta w/ Italian Sausage Crumbles

Leave a Reply

Your email address will not be published. Required fields are marked *