Recipe Collection: Versatile Sausage and Veggie Pasta |
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Recipe Collection: Versatile Sausage and Veggie Pasta

admin January 26, 2012

I call this versatile because you can easily add and subtract ingredients here to make it veggie-free, meat-free, grain-free, etc.  Just depends on how you like it!  I loved it, so I’m going to show you the standard version and the way I enjoyed it.  But there are certainly other ways.

Ingredients:

  • 1/2 lb. pastured sausage
  • 1/4 c. onion slices
  • 2 – 3 mushrooms, sliced
  • 1/2 zucchini, chopped
  • 1 large clove garlic, minced
  • 1 tbsp. olive oil
  • 2 c. diced tomatoes
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 8 oz. pasta (or 1/2 medium spaghetti squash)

Directions:

If you want this to be grain-free, slice your spaghetti squash in half. Remove the seeds, place it in a pan (cut side down) and add a little water.  Bake at 350 for about an hour, or until soft.

Otherwise, boil water and get your preferred pasta.  I used penne.  Brown rice penne is good.

In a skillet, start cooking the sausage.  Add the zucchini too.

Add your onions.

Add garlic.

Add mushrooms.  At this point, you’ll probably need to add a little oil to keep it all moist and cook the veggies properly.

Saute all of this until the veggies are softened.  Then, add the spices and the tomatoes.

Cook it for 10 – 15 minutes, until the juices from the tomatoes are somewhat evaporated and flavors are mixed.

Spoon it over your pasta and top with cheese, if desired.  I grate a little fresh raw Romano over the top. 🙂  Pretty simple, fast, and yummy!

If you want it to be meatless, simply saute all the veggies in oil and skip the sausage.  If you want it veggie-free, add the tomatoes and spices to the cooked sausage without the veggies.  You can please everyone with this simple meal!

How do you like your pasta?

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2 Comments

  1. This looks like my kind of dish! Don’t you love petite diced tomatoes?? 🙂 Thank you for linking to Foodie Friday! Please come back next week! -Becky

    Reply

  2. Hi Kate,
    I just love this dish and it does look very versatile, it has a great combination of flavor that we would really enjoy! Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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