Last night was another one of the nights. I know I have perishable foods that need used (I haven't been grocery shopping in almost two weeks). So I created a meal plan based on what I had in my kitchen. As usual, it ended up being very unique and delicious. The best part is I ended up with enough left-overs to get me through the rest of the work week.
Quick disclaimer, I do not usually use or follow recipes. I cook based on my own preferences, and don't take exact measurements, so feel free to experiment yourself with the quantities you use. I promise it won't ruin your food, you'll just have it seasoned perfectly for you.
A tip I got from my fiancé about cooking pasta (he's Italian so he knows more about this than I do) is to use both oil and salt in the water used to boil your pasta. This helps make sure the noodles do not stick together and naturally seasons your pasta.
You can use any sausage (vegan or not if you prefer) and any cheese (nondairy or not) that you prefer for this recipe. I used Field and Roast Garlic and Fennel sausage and Daiya Pepper Jack Shreds. Ibotta currently has rebates for Field and Roast vegan sausage and Daiya vegan shredded cheese. If you are new to the app you can use my invitation code ykfintq, and if you do that we both get $10. Checkout 51 has a rebate on Country Crock butter and they have non-dairy options which are excellent for cooking.
Ingredients:
1 Sausage, sliced
1/4 C. Shredded Cheese
5 Cherry tomatoes, halved
1 Head broccoli, cut into florrets
1 tsp. Garlic
1/4 C. White onion, diced
1 tbsp. Pesto
1 tbsp. Capers
5 Small Basil leaves
2 tbsp. Butter
2 C. Macaroni
Bring a large pot of water with a few tsp. of any variety of oil you prefer and as much salt as you like to a boil on the stove for the macaroni. After the water boils cook according to the instructions on the box or bag. While draining the macaroni reserve half a cup of the pasta water.
In a large skillet heat up a few tbsp. of oil over medium high heat.
When the oil is hot add onion to the skillet and heat until translucent, stirring occasionally.
When the onion is cooked add the broccoli, garlic, and cherry tomatoes to the skillet. Allow to cook for three minutes, stirring occasionally.
After the macaroni is cooked, add the butter and pesto to the macaroni, then stir to combine. Add the shredded cheese and stir again, then cover to keep warm.
Add the sausage and capers to the skillet and cook for two minutes.
Pour the reserve pasta water into the skillet and cover, waiting for the water to be completely absorbed and the broccoli to be tender.
Stir the combination from the skillet into the macaroni and stir in the basil leaves.
Recipe Notes:
You can adjust based upon your serving preference. I like to cook a lot and have left overs, especially when I am preparing pasta because it is easy to spread out over multiple meals.
You may have to make your own pesto and experiment with them because many over the counter pesto's contain dairy.
Adding the Basil at the end of the recipe and not cooking it provides a much richer flavor for your dish.
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