The star of this dish is the Romesco sauce, a red pepper-based flavor bomb the coats the noodles in creamy, nutty, milder-than-marinara sauce that you’ll want to drink!!
To make this recipe #whole30approved, double the butternut squash “noodles” and omit the chickpea spaghetti. In lieu of parmesan, sub in nutritional yeast for a yummy, salty bite!
Red Pepper Pasta
A creamy, nutty, milder-than-marinara sauce coats chickpea spaghetti and butternut squash "noodles" with savory chicken sausage.
Ingredients
- ½ box chickpea spaghetti pasta I like Banza pasta (omit for Whole30)
- 2 cups butternut squash “noodles” prepackaged (double for Whole30)
- 4 links chicken sausage sliced
- grated parmesan sub nutritional yeast for Whole30
romesco sauce
- 1 5-oz. jar roasted red peppers
- 1 cup raw almonds
- juice from 1/2 lemon
- 5 plum tomatoes canned
- 3 cloves garlic minced
- 2 tbs. chopped flat leaf parsley
- 4-6 tbs. olive oil or avocado oil
- pinch of salt
Instructions
- Start by combining all of the ingredients for the Romesco sauce except for the olive oil together in a food processor, pulsing to combine. Slowly add in 2 tbs. olive oil at a time until sauce is smooth and cohesive (I ended up using 4 tbs. total!). Place sauce into refrigerator until ready to combine with pasta.
- On the stovetop, boil water if you’re using chickpea or regular pasta noodles. Salt water when boiling and add pasta, cooking according to the package instructions.
- Heat a medium skillet over medium heat and spray with cooking spray. Add sliced chicken sausage disks in one layer and cook each side for 2-3 minutes until golden. Remove from pan, add a little more cooking spray, and sauté butternut squash noodles until soft, about 4-5 minutes.
- Combine both types of noodles, Romesco sauce, chicken sausage and parmesan cheese in serving bowl! Top with more cheese and serve warm or at room temp.
Tried this recipe?Share with others how it was!