"This creamy zucchini pasta is packed full of flavor and Whole30 approved. Slow-roasted tomatoes and fennel sausage take this cream sauce to a new level."
Creamy Zucchini Pasta
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Prep time: 30mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 6 zucchini
- 1 teaspoons salt
- 1 tablespoons olive oil
- 1 pounds Italian sausage
- 1 chopped onion
- 4 each minced garlic
- 2 cups slow-roasted tomatoes
- 4 cups spinach
- 1 can coconut milk
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- 1 teaspoon italian seasoning
- 1/4 teaspoons Red Pepper Flakes
Method
Step 1
Spiralize all 6 zucchini and make sure to have a bowl to catch the noodles
Step 2
Place the noodles in a colander and sprinkle 1 teaspoon of salt on top. Let sit for 30 minutes to draw the moisture out. Grab a large towel and squeeze all the water out of the zucchini.
Step 3
Place sausage in between 2 sheets of parchment paper and flatten. I use a rolling pin until I get ½ inch thickness.
Step 4
Place sausage in a large cast-iron skillet over medium heat. Cook 2 minutes per side or until golden brown. Remove from pan and roughly chop into nice size pieces.
Step 5
In the same pan add olive oil, onions, garlic, and tomatoes. Cook for 2 minutes on medium-high heat.
Step 6
Add spinach, coconut milk, and seasonings. Cook until spinach is wilted and the sauce has reduced by half. To finish, toss in zucchini noodles and heat through.
Step 7
To serve, place creamy zucchini pasta with fennel sausage in a pasta bowl and enjoy!