One Pot Tomato Sausage Pasta (Dairy + Gluten-Free)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
494 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Tomato Sausage Pasta (Dairy + Gluten-Free)
Description
This recipe starts by sautéing onions, garlic, and mushrooms in avocado oil, building a fragrant base. Sliced mild Italian sausage is browned until cooked through, then diced tomatoes, chicken broth, dried basil, sea salt, and red pepper flakes join the pan. Rice penne pasta is added directly to the sauce, which is brought to a gentle boil, covered, and cooked to tender.
The pasta absorbs the tomato and sausage flavors while cooking, then the lid is removed to finish simmering and thicken the sauce. Stirring in coconut milk and nutritional yeast creates a creamy texture and adds depth without dairy ingredients. Fresh spinach is folded in off heat to keep its bright color and tenderness.
The meal serves 4-5 and is suitable for those needing a gluten-free option. It can be served immediately after a short resting period, when the sauce has thickened and melded.
The recipe notes that quinoa or rice penne are preferred noodle types for best texture. Chicken sausage can replace Italian sausage when desired, although cooking times may vary. Homemade bone broth or powdered substitutes enhance flavor if available. For extra heat, cayenne pepper can be added before serving.
Ingredients
- 1 tbs avocado oil
- 5 sausage links mild Italian
- 2 cloves garlic minced
- ½ cup mushrooms chopped
- ½ cup sweet onion chopped
- 28 oz diced tomatoes (or crushed)
- ½ cup chicken broth
- ⅛ cup nutritional yeast
- 1 tbs basil dried
- ½ teaspoon salt sea salt
- ¼ teaspoon red pepper flakes
- ⅛ cup coconut milk
- 1 cup spinach fresh
- 3 cups rice noodles penne shape
Instructions
- In a large wok or pan, heat the avocado oil over medium heat. Add in the onions, garlic, and mushrooms. Cook for 3-4 minutes until the onions begin to go clear.
- Add in the sausage slices and turn the heat up slightly (just above medium). Cook 10-12 minutes until all of the sliced are browned on the outside and the sausages are mostly cooked through.
- Add in the canned tomatoes, broth, basil, sea salt, and chili flakes. Stir well. Mix in the noodles and cover.
- Within 1-2 minutes the mixture should be covered and boiling slightly. Cook covered at a small boil for 10minutes.
- Uncover and stir. Leave the lid off and cook for another 12-15 minutes or until noodles are tender. In the meantime, chop your spinach.
- Stir in the coconut milk, nutritional yeast, spinach and turn off the heat.
- Let sit for 3-5 more minutes for the sauce to turn creamy.
- Serve.
Notes
- Use quinoa or rice penne noodles for best gluten-free texture; other gluten-free noodles may not perform as well.
- Chicken sausage can substitute Italian sausage, but adjust cooking time accordingly.
- Homemade or powdered bone broth enriches the sauce but is not mandatory.
- Add a pinch of cayenne pepper for spicier flavor, or top with homemade parmesan if desired.
- This recipe yields 4-5 servings, making it suitable for family meals or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 85mg | 28% |
| Sodium | 1279mg | 53% |
| Potassium | 894mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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