
Inspired by and created by Erica from a vegan tastes better.
Serves 2 people
prep time: 5 mins - cook time: 35 minutes
Ingredients:
-Â Â Â Â Â 1 12 oz. Jar of Eat UNrestricted Cheddar Sauce
-     1, 16oz bag of gluten-free pasta (We prefer Trader Joe’s brown rice pasta for $1.99)
-     ½ cup reserved salted pasta water
-Â Â Â Â Â 5-6 oz. container of fresh spinach
For the lemon pepper veggies:
-Â Â Â Â Â 1 large zucchini (or 2 small ones), shredded
-Â Â Â Â Â 2 whole carrots, peeled and shredded
-Â Â Â Â Â Juice and zest of 1 lemon
-Â Â Â Â Â 1 TBSP apple cider vinegar
-     ½ tsp black pepper
-Â Â Â Â Â 1 tsp Himalayan pink salt
Please note: You can substitute the vegetables in this recipe for whatever you prefer or have on hand.
For the spicy sausage:
-Â Â Â Â Â 16 oz of your favorite vegan sausage or beef crumbles (we like Gardein)
Optional (but recommended) seasonings for the sausage:
-Â Â Â Â Â 2 tsp smoked paprika
-Â Â Â Â Â 2 tsp fennel
-Â Â Â Â Â 2 tsp oregano
-Â Â Â Â Â 1 tsp garlic powder
-Â Â Â Â Â 1 tsp onion powder
-Â Â Â Â Â 1 tsp chili powder
-Â Â Â Â Â 1 tsp cayenne pepper
-Â Â Â Â Â 1 tsp liquid smoke
-Â Â Â Â Â 2 TBSP nutritional yeast
-Â Â Â Â Â 1 TBSP agave
-Â Â Â Â Â 1 TBSP vinegar (we prefer red wine vinegar)
-Â Â Â Â Â Salt & pepper to taste
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Instructions:
-    Cook your gluten free pasta until al dente, making sure to add a generous amount of salt to your boiling water. After cooking, reserve ½ cup of your salted pasta water for later.
Note: You DO NOT want to overcook this pasta as it will finish cooking in our sauce later.
- Â Â Â While your pasta is cooking, prepare your lemon pepper veggies.
- Â Â Â Shred your peeled carrots & zucchini, using a cheese grater works well.Â
Note: You can finely dice if you do not have a grater.
- Â Â Â To your veggies, add the lemon zest, lemon juice, apple cider vinegar, black pepper and salt to taste. Let marinade.
- Â Â Â Now that your veggies are marinading and your pasta is done cooking (made sure to drain and do not rinse), you can prepare your spicy sausage.
- Â Â Â Brown the sausage in the same pot you used to cook the pasta. Add up to 1 TBSP of oil followed by the sausage crumbles and all your seasonings.
- Â Â Â After cooking for 5-6 minutes, your sausage should be nice and browned on all sides.
-    To your pot, stir in the Cheddar Cheese Sauce and ½ cup of reserved pasta water. Bring to a boil.
- Â Â Â Once boiling, add your cooked pasta and lemon pepper veggies to the sausage and cheese sauce. Cook for 4-5 minutes, add in your spinach and cook for 1 more minute.
- Â Garnish with a sprinkle of cayenne pepper and dried herbs, enjoy!
Other notes:
-Â Â Â Â Â Lasts up to 4 days in the refrigerator, reheats great!
-Â Â Â Â Â The perfect meal prep dinner or family meal.
-Â Â Â Â Â Substitute whatever veggies you have in your fridge, you want at least 10 oz. worth of fresh veggies.