Veggie-packed Noodles with Crispy Kale and Sausage

welcome back to my series where I’m turning a $60 grocery list into 5 easy, healthy gluten-free & dairy-free meals — each recipe serves 4 people & this is recipe ! 🛒 💕🥬🍝 grocery list is in the caption of the first video!! ingredients: - 2-3 packed cups kale, de-stemmed & finely chopped + oil & salt for coating - 2 tbsp olive oil - 1/2 lb ground Italian sausage (sweet or spicy works) - 1/2 large yellow onion, diced diced - 1 large celery stick, finely diced - 1-2 large carrots, finely diced - 1-2 tsp salt + additional to taste - 1/2 tsp black pepper - 1 tsp garlic powder - 1 tbsp dried oregano - 1/4 tsp red pepper flakes - 1/2 cup veggie broth - 32oz can whole peeled tomatoes (use clean hands to crush) - 3/4 cup full-fat coconut milk (1/2 of a 13.5oz can) - 14oz dry gluten-free spaghetti (can sub regular) preheat oven to 325 degrees. add the kale to a sheet pan and toss it in a light coating of olive oil and salt. bake for 20-30 mins, until dry and crisp. heat the oil in a large skillet over medium heat, then add the ground sausage brown all over. once fully cooked, remove from the skillet and set aside. in the same pan, add the diced onion, celery, and carrots. sauté for 10-15 minutes, stirring occasionally, until tender. season with the salt, pepper, garlic, oregano, & red pepper flakes & sauté for another 3-4 mins until aromatic. boil a pot of salted water, add the spaghetti, & cook for about 8 mins or until al dente. drain and rinse with cold water. set aside. pour in the broth and tomatoes, stir, & bring to a simmer for 10-15 mins. mix in the coconut milk and simmer for 2-3 more mins. transfer the sauce to a blender or food processor & blend on high speed until completely smooth (don’t put anything too hot in your blender). combine the sauce and cooked pasta and fully coat. add back the cooked sausage to the pasta, separate into even servings, then top off with a sprinkle of the crispy kale. enjoy immediately for best results!! ❤️

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 325 degrees. add the kale to a sheet pan and toss it in a light coating of olive oil and salt. bake for 20-30 mins, until dry and crisp.

Step 2

heat the oil in a large skillet over medium heat, then add the ground sausage brown all over. once fully cooked, remove from the skillet and set aside.

Step 3

in the same pan, add the diced onion, celery, and carrots. sauté for 10-15 minutes, stirring occasionally, until tender. season with the salt, pepper, garlic, oregano, & red pepper flakes & sauté for another 3-4 mins until aromatic.

Step 4

boil a pot of salted water, add the spaghetti, & cook for about 8 mins or until al dente. drain and rinse with cold water. set aside.

Step 5

pour in the broth and tomatoes, stir, & bring to a simmer for 10-15 mins. mix in the coconut milk and simmer for 2-3 more mins. transfer the sauce to a blender or food processor & blend on high speed until completely smooth (don’t put anything too hot in your blender). combine the sauce and cooked pasta and fully coat.

Step 6

add back the cooked sausage to the pasta, separate into even servings, then top off with a sprinkle of the crispy kale. enjoy immediately for best results!! ❤️