Who doesn’t love pasta?! I mean c’mon it’s the ultimate comfort food. I don’t however love the carb crash from using rice pasta. In walks Cappello’s Paleo pasta to the rescue!! With an almond flour and egg base, it’s going to keep you better fueled than rice pasta will.
This was my first time trying their fettuccine. We already love their pizza’s and duh the cookie dough! Cappello’s had sent me a sampler pack to try. We made the pizza instantly for lunch and the cookie dough right after dinner. I can’t tolerate cows milk cheese but the sheep’s milk cheese pizza was incredible and my tummy was happy!! My daughters even devoured what I didn’t finish of it proclaiming how good it was. My husband and girls loved the regular grass-fed cheese pizza too. I still have a “naked” pizza crust to use and the gnocchi that I have been saving for a special recipe I have in mind for the fall. 😉
Onto the recipe! Like almost all my recipes I post, you can easily customize this to suit your needs or what you have on hand. I used yellow squash as my vegetable base but you could easily swap in zucchini, bell peppers, asparagus, and even toss in some spinach. For the sauce, feel free to omit the egg, I like how it thickens the sauce and adds more fat, protein and nutrients. If you tolerate dairy, you can use heavy cream in place of the coconut cream. Adding the cream helps stretch the amount of sauce plus it gives such a nice flavor profile! Swap out the sausage links for ground sausage or ground beef if you so choose! DO YOU! Recipes don’t always have to be followed to the T to be delicious. I aim to inspire, so if you want to follow it perfectly, awesome! If not, awesome too!!
I note in the directions to cut the garlic almost immediately. This is because garlic has a sulfur compound called alliin and enzyme called alliinase, which are separate when garlic is whole. When you cut garlic it ruptures the cells and releases these beneficial elements allowing them to combine and form allicin. Allicin is the main compound in garlic making it so healthful. This reaction takes time though, hence cutting it first thing to let it sit for a minimum of 5 minutes, preferably 15-20. Whenever possible use fresh garlic and not the kind in jars. Besides it just tastes better fresh.
Garden Harvest Sausage Fettuccine
- 1 box cappella’s fettuccine
- 2 medium crook neck yellow squash, cut into bite size pieces (see above for swaps)
- 1 medium yellow onion, diced
- 4 Tb olive oil, divided
- 2-3 cloves garlic (more or less to taste)
- sea salt and pepper to taste
- 1 1/2 lbs Paleo friendly, precooked sausage links, cut into slices
- 1/4 cup coconut cream
- 1 egg
- 1 jar organic pasta sauce
- In a large pot, boil water for pasta.
- Mince the garlic and set aside.
- Place a large skillet over medium/high heat and add 2 Tb olive oil, squash, and onion. Season with salt and pepper. Saute for 10-12 minutes, or until the onion is translucent and the squash has softened.
- Add the sausage to the pan with the squash and cook until sausage is heated through and starting to brown slightly, about 5-10 minutes. Add the garlic the last minute or so of cooking.
- While the sausage is cooking, place a medium sized saucepan over medium heat. Add the remaining olive oil, pasta sauce, egg, and coconut cream. Whisk until the egg is completely incorporated. Allow to cook, bringing it to a low boil.
- After starting the sauce, add the pasta to the boiling water, following the directions on the box by separating the noodles before adding to the water. It cooks very quickly so keep a close eye on it. Drain the water once cooked.
- At this point the sauce and sausage/veggie mix should be done. Add everything to the large pot that the pasta was cooked in and gently toss to fully combine.