Guiltless “Pasta” with Sausage Marinara

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From An Opera Singer in the Kitchen

Working out sure does burn a lot of calories and knowing what to eat after a workout is so important, from what I am reading. It always seems to be a challenge to not give in to my thoughts when my cravings come along. As I go by my pantry, around dinner time, I hear pasta calling out my name frequently. “Hello! I feel lonely in here as you do. Indulge!” Ha ha ha. I know. There is nothing wrong with indulging some days of the week. I am talking about having it ALL the time. This is what has been calling me this week.

In order to satisfy my carb craving this week, I made a delicious alternative to satiate the pasta craving. I had heard of the alternative from many people but I was dubious. WHat are these alternatives? Well there is always spaghetti squash and then there is zucchini. HOW can zucchini become a pasta alternative. SAY WHAT? I know. My husband dislikes squash and prefers not to eat it or touch it. Yet again a texture issue, but I respect it.

A while back I explained how a mandoline was simply useless to me when trying to julienne vegetables. On the other hand, I was able to find a dandy tool for only 3 bucks at Marshalls! Woohoo. My favorite store too. Even if you find it a little more expensive, invest in it! I use it everyday and it is so handy.

From An Opera Singer in the Kitchen

I grated 2 zucchini for 2 cups worth of “noodles”and also shredded about 1/2 cup of daikon radish. You probably have seen me post several recipes using daikon, but daikon is like jicama, but with a spicier bite to it. It is a detoxifier, a great dgiestive and super healthy containing Vitamin C.

Let me tell you, if the Asian food stores if FULLY stocked with something, they know something that we American consumers do not. Believe me. Alicia Silverstone incorporates daikon in her recipes, including a weightloss remedy! Beware though, it is a VERY smelly veggie. Ryan cringes every time I use it because if it is cooked it smells bad, but not so much if you eat it raw. Raw is the best way.

I combined the daikon and the zucchini shreds and massaged them in 1 Tbsp olive oil and added a bit of umeboshi vinegar to salt the veggies. I then quickly cooked so Field Roast Apple Sage Sausage that is completely vegan and added some marinara and some kalamata olived. DELICIOUS PEOPLE. This dish is simple, quick, filling and only 377 calories. Please try this recipe and try to cut back on your carbs!

From An Opera Singer in the Kitchen

Guiltless “Pasta” with Sausage Marinara

serves 1

2 zucchini (1 large and 1 small), shredd in a spiralizer
1/2 cup daikon, shredded
2 tsp umeboshi vinegar
1 Tbsp olive oil
1/2 tsp Italian seasonings (or 1 Tbsp fresh basil)
1/4 cup kalamata olives, sliced
3/4 cup Newmans Own Sockarooni sauce
1 Field Roast sausage link, sliced

Shred your veggies and place in small bowl. Add vinegar and oil and massage for 3 minutes. Add seasonings and let sit for 5 minutes.

Mix in kalamata olives and toss.

Heat 1/2 Tbsp olive oil in skillet and heat the sausage for 5 to 7 minutes (This sausage does not need to be overcooked, just heated). Add marinara and toss with sausage. Add sausage sauce over veggie noodles. Enjoy!!

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  • Lori Lynn

    I made a vegan pasta & sausage dish too, but I used whole wheat pasta. Your dish sounds great!

  • Maryam

    looks yumi

  • shannon (the daily balance)

    this looks incredible! I love that people are using veggies as “pasta!”

    I don’t have a spiralizer, but with you peeler tirck, i’ll still be able to enjoy – LOVE IT!

  • Heather (Heather’s Dish)

    this sounds SO good…but i gotta be honest, if i want pasta there’s no sub for it. i’ll just eat a bunch of other stuff til i get what i want!

    i’ll be stealing the sauce recipe though…you can bet on i!

  • Tasha – The Clean Eating Mama

    I love spaghetti pasta but have never tried zucchini pasta. I love the idea of using vegetables for pasta! =)

  • starsinthecity

    I LOVE zucchini pasta! I need to find one of those graters asap, it looks fab!

  • Kelly

    Noelle–what a nifty gadget! I am still not sure I want to part ways with my pasta yet–plus I have that new pasta maker and two bags of “oo” flour calling my name when I walk by my pantry–though your recipe is smashing! Good to know that daikon is a bit stinky–seriously did not know that!

  • Kayla

    Noelle! Surprise, surprise…I now have a Google Account for the sole purpose of leaving comments at your blog! I have been a passive yet passionate observer for the life of your blog (mostly on the evenings I am a poker widow), but have been unable to reply b/c I didn’t have an account. Your recipes are too creative, your photos too beautiful (and mouth-watering), and your writing so evocative (making me miss you a bunch!), that I just had to give in and get an account – simply so I could tell you how much I enjoy your writing about cooking and life (love the hubby references). :-) I so look forward to some time together this summer for chatting, cooking, fishing, laughing and making memories.
    Much love,

  • Conor @ HoldtheBeef

    Excellent recipe. I love pasta but these days it is a ‘sometimes food’ for me – probably good that I feel it makes me feel quite bogged down if I overindulge in it as I guess I’m not so used to it anymore. This is a great alternative :)

  • Scarlet of Moms Wear Your Tees. com

    Looks delicous. Such a contrasting dish!
    I am following your blog now!

  • bunkycooks

    I wish my hubby liked pasta alternatives! This is a great idea to cut carbs.

  • Pete

    This looks really good, but like your husband, I can’t stand the texture of zucchini or yellow squash. This recipe makes me wish I did like it though!!!