Roasted Garlic & Italian Sausage Pasta |
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Credit: The Vibrant Kitchen
| 2 | links | |||
| 1 | large | butternut squash, cubed | ||
| 1 | head | garlic, broken apart but keep skin | ||
| 1 | red onion, peeled and chopped into large wedges | |||
| 2 | medium | zucchini, sliced | ||
| 2 | sprigs | fresh rosemary, minced | ||
| 2 | teaspoons | herbs de Provence | ||
| 1 | package | gluten-free pasta, prepared according to directions | ||
olive oil | ||||
pink salt | ||||
pepper | ||||
chili flakes |
Preheat your oven to 425°F.
On a roasting sheet, toss to coat butternut squash, garlic, and red onion with fresh rosemary, herbs de Provence, pink salt, pepper, and olive oil. Roast until golden brown and aromatic (~40 mins).
In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add zucchini and sauté until browned on both sides. Add pink salt, pepper and chili flakes.
Add Beyond Sausage Hot Italian and brown gently.
Once your pasta is ready, drain and reserve a small amount of the pasta water. Add pasta to the pan with zucchini. Add pink salt, pepper, add olive oil to the gluten-free pasta before adding the roasted vegetables.
When adding the roasted garlic be sure to squeeze it out of its skins and discard the skin. You just want the sweet roasted garlic in your sauce.
Mix all together using reserved pasta water to make extra creamy. At this point you could melt the Mozzarella flavor Block into the pasta and top with grated parmesan.