Pepperoni Pizza Pasta

This is for all you casserole lovers out there. Which includes us! My boys love them and always eat them better than just plain meat, so I try to make one a week.
This recipe comes from Against All Grain. My favorite blog/website. :) It truly tastes like pizza... and there's no cheese in it! I posted her original recipe, but wrote in what I did instead. That way it gives you options with what ingredients you use. :)

Pepperoni Pizza Pasta

Ingredients:
  • 4 ounces salami, diced (I used Applegate brand)**See Notes
  • 3/4 pound mild Italian Sausage** See Notes
  • 3 cups stemmed and coarsely chopped kale (I used a spinach, chard & kale mix)
  • 3/4 tsp sea salt
  • 3 pounds yellow squash (I used zucchini because I had it on hand)
  • 3/4 cup tomato paste
  • 1 to 3 Tbsps water (Mine didn't take any extra water, probably because I used zucchini) 
  • 1 Tbsp nutritional yeast
  • 2 tsp oregano 

Directions:

     Step 1: Heat a large pot over medium-high heat. Add the pepperoni and cook for 2 minutes, until browned. Remove with a spoon and set aside. 
     
    Step 2: Crumble the sausage and add it to the pot along with the kale and salt. Cook for 5 to 7 minutes, until the sausage is cooked through.

    Step 3: Meanwhile, trim the ends off of the squash or zucchini and use a spiral slices to create noodles.

    Step 4: Add the noodles to the pot and saute for 5 minutes, or until crisp-tender.

    Step 5: Stir in the tomato paste, 1 Tbsp of the water, nutritional yeast, and oregano. Cover and continue cooking for 8 minutes, until the sauce is simmering and the noodles are soft. Add up to 2 more tablespoons of water if the sauce needs to be thinned further. 


Trust me, this is way better than it looks. It is full of flavor!



**Notes: For the salami, the Applegate brand is the best I could find at my local store. I was pretty pleased with the ingredients.
**For the sausage, I get lots of questions on what brands I use with no or very little sugar. This is the Italian Sausage I buy from Costco. It still has some sugar in it, but very little. It's rare that I use sausage, so I'm fine with it. :)



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