Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023.
We’ve all heard of sausage and peppers; now I’m introducing you to sausage and veggies pasta! Yes, you read that right. We are combining sausage, vegetables, and delicious pasta.
The best part about this recipe is that it’s versatile. You can easily add and subtract ingredients to make it veggie-free, meat-free, grain-free, etc. Just depends on how you like it! I love how I made it, so I will show you my version, but there are other ways.
Sausage and Veggie Pasta
If you want this recipe to be grain-free, slice a spaghetti squash in half. Remove the seeds, place the half in a pan (cut side down), and add water. Bake at 350ºF for about an hour or until soft.
If you want it to be meatless, simply saute all the veggies in oil and skip the sausage. If you want it veggie-free, add the tomatoes and spices to the cooked sausage without the veggies. You can please everyone with this simple meal!
Ingredients:
- 1/2 lb. pastured sausage
- 1/4 cup onion slices
- 2 – 3 mushrooms, sliced
- 1/2 zucchini, chopped
- 1 large clove garlic, minced
- 1 tbsp. olive oil
- 2 cups diced tomatoes
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 8 oz. pasta (or 1/2 medium spaghetti squash)
Directions:
Step 1: Boil water and get your preferred pasta. I used penne. Brown rice penne is good.
Step 2: In a skillet, start cooking the sausage. Add the zucchini, too.
Step 3: Add your onions.
Step 4: Add garlic.
Step 5: Add mushrooms. You’ll may need to add a little oil to keep it all moist and cook the veggies properly.
Step 6: Saute all of this until the veggies are softened. Then, add the spices and the tomatoes.
Step 7: Cook it for 10 – 15 minutes, until the juices from the tomatoes are somewhat evaporated and flavors are mixed.
Step 8: Spoon it over your pasta and top with cheese, if desired. I grate a little fresh raw Romano over the top. 🙂 Pretty simple, fast, and yummy!
Sausage and Veggie Pasta
Ingredients
- 1/2 lb. pastured sausage
- 1/4 cup onion slices
- 2 - 3 mushrooms sliced
- 1/2 zucchini chopped
- 1 large clove garlic minced
- 1 tbsp. olive oil
- 2 cups diced tomatoes
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 8 oz. pasta or 1/2 medium spaghetti squash
Instructions
- Boil water and get your preferred pasta. I used penne. Brown rice penne is good.
- In a skillet, start cooking the sausage. Add the zucchini, too.
- Add your onions.
- Add garlic.
- Add mushrooms. You'll may need to add a little oil to keep it all moist and cook the veggies properly.
- Saute all of this until the veggies are softened. Then, add the spices and the tomatoes.
- Cook it for 10 - 15 minutes, until the juices from the tomatoes are somewhat evaporated and flavors are mixed.
- Spoon it over your pasta and top with cheese, if desired. I grate a little fresh raw Romano over the top. 🙂 Pretty simple, fast, and yummy!
This looks like my kind of dish! Don’t you love petite diced tomatoes?? 🙂 Thank you for linking to Foodie Friday! Please come back next week! -Becky
Hi Kate,
I just love this dish and it does look very versatile, it has a great combination of flavor that we would really enjoy! Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen