Creamy Sausage Zucchini Pasta (paleo, dairy free, gluten free, AIP, SCD)
There is a really nice Italian restaurant near our house that Matt took me to when we first started dating. It's very cozy and romantic and they offer all of their pastas with the option of zucchini noodles or spaghetti squash which is amazing! They have a creamy sausage rigate that is to die for. It's really rich and heavy (lots of cream and butter I'm sure) but so yummy. I wanted to create something like it, minus all of the dairy products. I think my Creamy Sausage Zucchini Pasta is equally as delicious and didn't leave a heavy brick in my stomach. This is also a really fast recipe and is a one pot dish. Win-win!
Creamy Sausage Zucchini Pasta
Makes 3-4 servings
3-4 zucchinis, cut with spiralizer, julienne or vegetable peeler into noodles
1 pound of ground Italian sausage (if you're following the AIP diet make sure your sausage doesn't contain red pepper flakes)
8 ounces of mushrooms (any kind), chopped
2 shallots, minced
2 cloves of garlic, minced
1 Tbs of red wine vinegar
1-2 cups of canned or culinary coconut milk
sea salt and pepper if necessary (I didn't need any)
Optional: parsley for serving
Heat a large cast iron pan over medium heat. Add the Italian sausage and few tablespoons of water to the pan. Break up the sausage with a wooden spoon as it cooks. When the sausage is browned, add the shallots, garlic and mushrooms to the pan. Sauté for 5 minutes or until the shallots are translucent and the mushrooms have soaked up most of the liquid in the pan.
Add the zucchini noodles, red wine vinegar and coconut milk. I added my coconut milk 1/2 cup at a time until I liked the consistency of the sauce. Adjust the seasoning if necessary. The sausage I used was very flavorful and I didn't need any additional salt or pepper. Sauté the zucchini noodles until they are just softened and turn off the heat. Serve with a sprinkling of parsley on top.