If you’re a vegetarian or vegan… even if you aren’t… you will have to try this recipe. If you’re an Italian food lover, go buy some Field Roast Italian sausages after you read this post and make this dish. You won’t regret it.
We can all agree that making pasta is pretty much one of the easiest meals to whip up. I find it pretty funny when college students post pictures in their dorms of their homemade dinner of pasta and garlic bread, thinking how fancy it is when in reality, it is not that difficult to create. If you think your basic spaghetti and meatballs, garlic bread and a salad is easy, think again. When using brown rice fusilli, a gluten-free pasta made of just brown rice and water, your noodles can cook in a quick 7-8 minutes.
The great thing about Field Roast’s sausages are that they have a great list of ingredients aside from being made primarily of vital wheat gluten. In the Italian sausages I purchased, the ingredients include garlic, dried red bell pepper and fennel seed. The first time I cooked one, the smell of the sausage filled my entire kitchen and let me tell you, it is a wonderful scent. Each sausage flavor contains between 23 to 26 grams of protein and just needs to be heated for a few minutes in a sauté pan. I cook mine until they are lightly browned.
- ½ cup brown rice pasta
- 1 cup water
- 1 cup spinach
- ¼ cup sun-dried tomatoes
- 1 Field Roast sausage
- ½ cup organic marinara sauce
- ½ tbsp coconut oil or cooking spray*
- Bring water to a boil.
- Pour in fusilli and cook until tender, around 7-8 minutes.
- While pasta is cooking, slice sausage into half inch slices and sauté in a pan with a bit of cooking spray (I used a coconut oil spray) or ½ a tbsp of coconut oil. Add in spinach and mix.
- Drain pasta once tender and place back into pot over low heat. Pour ½ cup of marinara over noodles, mix well and let sit for a minute or two just so it heats up.
- Pour noodles into a bowl, top with sausage + spinach mix, adding sun-dried tomatoes last.
- Eat up!
Once this recipe was done, I was extremely impressed with how it turned out. Occasionally brown rice noodles tend to overcook or won’t cook to what you expect, so they can have a hard bite to them but this round, I cooked them straight to perfection. The sausage mixed with the spinach was a perfect combination and you can’t go wrong with a bit of sun-dried tomatoes. I purchased both the sun-dried tomatoes and brown rice pasta at Trader Joe’s for cheap but a ton of options can be found elsewhere.
After this experience with Field Roast, I really have deemed them my #1 veggie meat brand. After first trying their Apple Maple Breakfast sausages this summer, I knew I had to try the sausages. Thankfully, they over exceeded my expectations and I will most definitely be trying the Mexican Chipotle flavor and Hazelnut Cranberry Roast.