Pasta with Sausage (GF & DF)

Name: Pasta with Sausage (GF & DF)
Cuisine: European, Italian, Mediterranean
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; - 2 large carrots, finely diced; - 1/2 tsp black pepper; 2 tsp salt; - 1 tsp garlic powder; - 1 tbsp dried oregano; - 1/4 tsp red pepper flakes; - 1/2 cup veggie broth; 32oz can whole peeled tomatoes; - 3/4 cup full-fat coconut milk (1/2 of a 13.5oz can); 14oz dry gluten-free spaghetti

6 steps

Gluten Free and Dairy Free

Updated at: Sun, 25 Feb 2024 22:18:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories782 kcal (39%)

Total Fat36.7 g (52%)

Carbs92.7 g (36%)

Sugars13.9 g (15%)

Protein22.7 g (45%)

Sodium2185.7 mg (109%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupskale

packed, de-stemmed, finely chopped

oil

salt

for coating

2 Tbspolive oil

0.5 lbground Italian sausage sweet

0.5yellow onion

½ tspblack pepper

2 tspsalt

1 tspgarlic powder

1 Tbspdried oregano

¼ tspred pepper flakes

0.5 CupVeggie Broth

32 ozcan whole peeled tomatoes

¾ cupfull-fat coconut milk

14 ozdry gluten-free spaghetti

Instructions

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.

kale2 cups

oil

salt

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.

olive oil2 Tbsp

ground Italian sausage sweet0.5 lb

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.

yellow onion0.5

celery stick1

carrots2

black pepper½ tsp

salt2 tsp

garlic powder1 tsp

dried oregano1 Tbsp

red pepper flakes¼ tsp

Step 4

Boil a pot of salted water, add the spaghetti, and cook for about 8 mins or until al dente. Drain and rinse with cold water. Set aside.

dry gluten-free spaghetti14 oz

Step 5

Pour in the broth and tomatoes, stir, and 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 and 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.