Gluten & Dairy-free Spinach & Sausage Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
A semi-homemade (read: easy!) pasta dish that takes less than 30 minutes. Spicy Italian sausage sits in a creamy marinara bath that envelopes your favorite gluten-free pasta. This Gluten and Dairy-free Spinach & Sausage Pasta will help you enjoy an old classic despite any new dietary restrictions. Classic comfort food without any of the top eight allergens.
Ingredients
- 1 pound gluten-free pasta (any shape will do)
- Olive oil
- 1 pound mild (also known as sweet) Italian sausage
- half a large yellow onion, diced finely
- 2 cloves garlic , minced
- 1 and ½ cups marinara sauce (store bought is easiest--there's lots out there that are allergy-friendly)
- ¾ cups cream from a can of full-fat coconut milk
- 2 cups baby spinach, whole or torn
- ¾ cup nutritional yeast
- ½ cup pasta water
Preparation
Fill a large stock pot with salted water and turn it on high. Once it is boiling, boil your pasta for the recommended time on the package. Reserve ½ cup of the pasta water and drain the rest.
While the pasta boils, heat the olive oil over medium heat and add the onion. Soften for 1-2 minutes. Then, add the Italian sausage and cook until browned. You can then either drain the fat, or keep it. I prefer to keep it for flavor.
Add the garlic, marinara sauce, coconut milk, nutritional yeast and pasta water. Once that has been stirred, add in the spinach and cook until it's wilted. (I prefer the spinach leaves whole, but for little kids, I find it's easier if it's torn.)
Finally, add in the al-dente pasta and stir to coat.
Serve warm. Leftovers keep well 1-2 days in an air-tight container.
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