Creamy Sausage and Shells Pasta
This recipe was created on a busy weeknight, using better-for-you ingredients to satisfy hungry kiddos. The creamy, dairy-free sauce mimics a classic macaroni and cheese. If you're wanting to sneak in some greens, this pasta would be great with some steamed broccoli tossed in or sautéed spinach for an extra nutritious boost.
Ingredients
- 1 box Jovial gluten-free pasta shells
- 1 tbsp avocado oil
- 1 pkg Penderson Farms organic, no sugar added smoked sausage sliced in half lengthwise, then into half-moons
- 1/2 onion small diced
- 2 cloves garlic chopped
- 1 tbsp dijon mustard
- 1 can coconut milk
- 1 tbsp nutritional yeast
- reserved pasta water as needed
- Mineral Salt
- fresh cracked pepper
- green onion for garlish
Instructions
- Prep and gather all of your ingredients and set aside for a quick and easy cook.
- Cook pasta according to package directions. Reserve about a 1/2 cup of the pasta water.
- While the pasta is cooking, heat up a large saute pan over medium-high heat. Add in the sliced sausage. Cook until browned all over. About 10 minutes.
- Add in the diced onion and garlic, and saute for another 5 minutes.
- In a separate mixing bowl, mix together the coconut milk, dijon, and nutritional yeast with a whisk to combine all of the ingredients.
- Reduce the heat to low, and pour this mixture into the saute pan. Bring to a light boil then reduce to simmer for 5 to 10 minutes. Sprinkle with some Mineral Salt and fresh cracked pepper to taste. Add in the cooked pasta shells. If the sauce needs more liquid, add the reserved pasta water a few tablespoons at a time. Serve immediately and enjoy!
Optional:
- Serve with fresh green onions.