Description
A quick and flavorful meal with gluten-free pasta, chicken sausage, and homemade pesto sauce.
Ingredients
Scale
- 12 oz gluten-free pasta noodles
- 12 oz chicken sausage, sliced
- 1 cup tightly packed basil
- 2 cups tightly packed baby arugula
- 1/4 cup liquid aminos
- 1/2 tsp lemon zest
- 2 Tbsp lemon juice
- 1/2 cup roasted pumpkin seeds
- 1/3 cup avocado oil
- 1/2 tsp sea salt, to taste
Instructions
- Make the pesto sauce. Add all pesto ingredients except oil to a food processor. Pulse to chop. With the processor running, slowly add oil until combined. Refrigerate until ready to use.
- Cook pasta according to package instructions.
- Heat 1-2 Tbsp oil in a skillet over medium-high heat. Add sausage slices and cook 2 minutes per side until seared.
- Drain pasta and return to pot. Add cooked sausage and pesto. Stir well to combine. Adjust seasoning with salt or lemon juice if needed.
Notes
- Use any cooking oil if you don’t have avocado oil.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken sausage pesto pasta, healthy meal prep, easy dinner, gluten free pasta, quick family meals