Description
This tomato sausage pasta recipe is the perfect example of healthy comfort food in a bowl! Made with your favorite pre-cooked sausage, nutrient-packed kale, savory mushrooms, and a creamy tomato sauce for a delicious meal that still feels indulgent. Perfect for family dinner or date night! Dairy free, gluten free, vegan option.
Ingredients
- 2/3 cup raw cashews
- 12 ounces pasta, gluten free if desired
- 1 large bunch lacinto kale, cut into bite sized pieces – about 4 packed cups worth
- 1 tablespoon olive oil
- 8 ounces sliced crimini mushrooms
- 12 ounces precooked sausage, diced (I used smoked andouille chicken sausage, but any type you like will work)
- 1 24 ounce jar marinara sauce
- 1/4 cup water
- Salt and pepper to taste
To serve
- Dairy free parmesan cheese
- Chili flakes
- Fresh parsley or basil
Instructions
- Soak the cashews. In a heat-proof bowl, soak raw cashews with just boiled water for 20-30 minutes, or up to overnight. If you’re short on time, you can simmer the cashews on the stove-top for about 10 minutes until they are pale and plump.
- Cook the pasta and kale. Cook the pasta 1-2 minutes less than the suggested cooking time (you don’t want to overcook it as it will continue to cook a bit more once added to the sauce). With about 2 minutes of cooking time remaining, add the chopped kale and stir to submerge fully. Reserve about 3/4 cup of cooking water before draining. Drain pasta and kale and set aside.
- Cook the mushrooms and sausage. Heat 1 tablespoon olive oil over medium heat in a large skillet. Add mushrooms and sauté for 5-6 minutes, stirring only occasionally so they can brown and caramelize. Add diced sausage and continue to cook until sausage has some caramelized edges – another 5-6 minutes. If the pan gets too dry, you can add a little more olive oil.
- Add the marinara. Add all but 1/2 cup of marinara to the skillet and scrape up any browned bits from the bottom of the pan. Bring to a bare simmer.
- Make the cashew cream sauce. Drain cashews and add to blender container with remaining 1/2 cup marinara and 1/4 cup water. Blend on high until smooth and creamy, with no pieces of cashew remaining.
- Finish assembling pasta. Add cooked pasta, kale, and cashew tomato cream sauce to the skillet and stir to combine. Bring back to a bare simmer to warm the pasta, stirring frequently. If the sauce thickens too much add a little bit of pasta cooking water at a time until desired consistency is reached.
- Season and serve. Season to taste with salt and pepper and serve immediately topped with dairy free parmesan and fresh herbs if desired. Enjoy!
Notes
To store in the refrigerator: Allow to cool to room temperature and transfer to an air tight container before moving to the fridge. It should keep for up to 5 days.
To reheat: This pasta can easily be re-heated in the microwave or in a small skillet over low heat on the stove top. If you’re reheating on the stove top I recommend adding a few tablespoons of water or broth to the skillet, covering it, and stirring occasionally until warmed through.
Generally speaking I do not recommend freezing pasta dishes, especially gluten free pasta. The noodles may lose their integrity and be overly soft once thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American