Inspired by and created by Erica from a vegan tastes better.

Serves 2 people

prep time: 5 mins - cook time: 35 minutes

Ingredients:

-          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

-          5-6 oz. container of fresh spinach

For the lemon pepper veggies:

-          1 large zucchini (or 2 small ones), shredded

-          2 whole carrots, peeled and shredded

-          Juice and zest of 1 lemon

-          1 TBSP apple cider vinegar

-          ½ tsp black pepper

-          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:

-          16 oz of your favorite vegan sausage or beef crumbles (we like Gardein)

Optional (but recommended) seasonings for the sausage:

-          2 tsp smoked paprika

-          2 tsp fennel

-          2 tsp oregano

-          1 tsp garlic powder

-          1 tsp onion powder

-          1 tsp chili powder

-          1 tsp cayenne pepper

-          1 tsp liquid smoke

-          2 TBSP nutritional yeast

-          1 TBSP agave

-          1 TBSP vinegar (we prefer red wine vinegar)

-          Salt & pepper to taste

Instructions:

1.       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.

2.       While your pasta is cooking, prepare your lemon pepper veggies.
3.       Shred your peeled carrots & zucchini, using a cheese grater works well. 

Note: You can finely dice if you do not have a grater.

4.       To your veggies, add the lemon zest, lemon juice, apple cider vinegar, black pepper and salt to taste. Let marinade.
5.       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.
6.       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.
7.       After cooking for 5-6 minutes, your sausage should be nice and browned on all sides.
8.       To your pot, stir in the Cheddar Cheese Sauce and ½ cup of reserved pasta water. Bring to a boil.
9.       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.
10.   Garnish with a sprinkle of cayenne pepper and dried herbs, enjoy!

Other notes:

-          Lasts up to 4 days in the refrigerator, reheats great!

-          The perfect meal prep dinner or family meal.

-          Substitute whatever veggies you have in your fridge, you want at least 10 oz. worth of fresh veggies.