½boxchickpea spaghetti pastaI like Banza pasta (omit for Whole30)
2cupsbutternut squash “noodles”prepackaged (double for Whole30)
4linkschicken sausagesliced
grated parmesansub nutritional yeast for Whole30
romesco sauce
15-oz. jarroasted red peppers
1cupraw almonds
juice from 1/2 lemon
5plum tomatoescanned
3clovesgarlicminced
2tbs.chopped flat leaf parsley
4-6tbs.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.
Keyword chicken sausage, pasta, red pepper, romesco, whole30