Ok you guys – so I’m just absolutely loving the ease of these frozen spiraled veggies! I am hoarding them so if you can’t find them in your grocers freezer, it’s because they are in mine! Seriously. Every time I go, I grab a few so I’m never without!
That said, I hate when I have something in mind to make and I realize as I’m making dinner, that I’m missing something (certainly not the “pasta”!). Nothing is worse than having the ease of using prepackaged spiraled veggies and not having the pasta sauce you thought you had in the pantry! I almost …..almost, told the hubby that we should just go grab dinner out – but then I decided to wing it and I’m glad I did!
I am almost certain that if I had planned to make this sauce, it wouldn’t have turned out as good as it did just by winging it! Sometimes the best things come out of necessity and me not trying to be so technical about a recipe turning out. That just goes to show me, that I must always try and go with my gut versus what I ‘think’ is supposed to be in a recipe. Right???
Anyway, all this to say – this was a “on a whim” kind of meal and it came together rather easily for it not being thought out. The hubby and I were able to take it to lunch the next day too ….which is always a win when my dinner then becomes my lunch the next day! Okidoki …..speaking of lunches – I don’t have leftover so I’m going to go get mine prepped for tomorrow! Happy eating!
- 2 (12oz) Green Giant Frozen Zucchini Veggie Noodles or Butternut Squash Noodles
- 1 lb pork {spicy} sausage*
- 1 1/4 cups cashew milk
- 2 cups roasted grape or heirloom tomatoes (1 tbsp olive or avocado oil, salt, pepper garlic powder)
- 3 tbsp nutritional yeast
- 2 tbsp 1 tsp Gyro or Italian Seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp pepper
- Preheat oven to 425 degrees.
- Place 2 cups of mini heirloom tomatoes or grape tomatoes in single layer, onto a baking sheet. Drizzle with avocado or olive oil ...and sprinkle w/salt and pepper. Roast in oven for 20 minutes. Let cool in strainer.
- Warm a skillet and cook up your sausage*.
- Cook squash according to package.
- In a small pot, warm the cashew milk and add in nutritional yeast, Italian or gyro seasoning, salt, pepper and garlic powder. Using a small whisk, whisk in the arrowroot (add in arrowroot by slowly sprinkling in).
- Transfer that sauce into a blender with the roasted tomatoes (I leave skins on but feel free to peel those away....but the blending does break them down). Whirl this around for 2-3 minutes.
- Plate the “noodles”, top with sausage and drizzle the sauce over top! Garnish with fresh basil!
- *I find that the spicy sausage works well with the sweetness of the butternut squash. It gives it balance. If using zucchini noodles, regular seasoned sausage works great ....but truth be told, I’m a “spicy gal”!
