Italian sausage, zucchini and mushrooms.
Serves 6
Ingredients:
1 lb. Orecchiette
1 pkg. Spicy Italian Sausage
(I used Beyond Sausage)
2 Large Zucchini, diced
16 oz. Mushrooms, sliced
Red Pepper Flakes, a/n
Pesto:
1/2 Cup Walnuts
1 Cup Basil Leaves, tightly packed
1/2 Cup Olive Oil
2 Tbsp. Nutritional Yeast (Parmesan or Parmesan alternative)
1 Garlic Cloves
1/4 tsp. Salt
Roast walnuts in a 350 degree oven for 7-10 minutes. Let cool.
Pulse the garlic in a food processor.
Next, add the walnuts and pulse until coarsely chopped. Scrape down the sides.
Then, add the salt, yeast, basil and slowly drizzle in the olive oil and process till smooth. Do not over mix.
Boil the orecchiette in salted water until al dente (just tender but still toothsome).
Meanwhile, saute sausage on medium heat in a little oil to cook through and get some color. Remove the sausage when ready and add the mushrooms to the same pan. Cook about halfway and then add the zucchini. You want to get some color on the mushrooms and zucchini, so make sure your heat is high enough that it is not just steaming your vegetables. You want to hold onto that fresh crispiness, yet just cooked through with some browning on the edges and sides.
When they are ready, mix it all together and plate. Sprinkle with red pepper, if desired.
Enjoy!
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