Grapes with sausage and pasta. Who knew?!
This one is quick and easy and a nice departure from traditional sauces. A lot of people with kidney problems have to avoid tomato, so this is also a nice option to get back into pasta here and there without the extra potassium.
I just noticed I've been using a lot of fake meat and tofu, and there are a couple more of those recipes to come this week. When I get back to it on March 20, I'll make an effort to get back to less fake outs and less soy. But, without further ado...
Source: Epicurious | Serves: 4 | Time: 30 min
Changes: used fake meat; used onion powder instead of red onion; used gluten free pasta; adjusted amounts; tweaked process
Ingredients
1 package Beyond Sweet Italian Sausages, cut into 1-inch chunks
1 tbsp EVO
2 cloves garlic, chopped
1 tbsp plus 1/4 tsp salt, divided
2 cups seedless red grapes
1 cup veggie broth
2 tsp onion powder
1/4 tsp red pepper flakes
8 oz small chickpea shell pasta
Nutritional yeast, for garnish
Fresh parsley, for garnish
Instructions
Set a large pot of water to boil.
In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 7-8 minutes. Transfer sausage to a paper towel.
Add oil to the skillet and return to medium heat. Cook garlic with 1/4 teaspoon salt, until fragrant. Add grapes, broth, onion powder and pepper flakes. Increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir and turn off heat.
When water boils (while you're cooking the rest of the meal), add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds.
Divide pasta among 4 bowls; sprinkle each with nutritional yeast and parsley before serving. Enjoy!
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