Tresomega | The Artful Gourmet :: Food Stylist | Photographer | Blogger

The holidays are approaching so quickly (yay!) and during this time of year I love staying indoors and making some serious comfort food. Especially anything #Italian, made with #pasta. And #cheese. And #veggies.

But that always comes with consequences, (note: stretchy pants, lol) and I’m trying to restrain myself a little bit by eating lighter and healthier until all the holiday parties start flooding in…(this weekend!)

I was invited to participate in the Tresomega Blogger’s Challenge again this year, so I decided to make a super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil.

I topped the pasta with some sautéed mushrooms, garlic, mire poix, zucchini, Italian sausage, roasted pecans and a sprinkle of Parmesan cheese. The sauce is super light too – made with chicken broth, a splash of brandy and a few tablespoons of half and half and some dried Italian herbs for a light, gorgeous flavor.

Tresomega Quinoa Penna Pasta is made with a unique blend of organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals and #organic white rice. And, it’s gluten-free, corn-free and certified organic.

They only use the highest quality ingredients, sustainably sourced and environmentally-sensitive to help promote a #healthy lifestyle. They are also dedicated to supporting a viable economic livelihood for farmers and promoting a #sustainable agricultural environment for future generations.

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups pasta

A super delicious Italian pasta dish made with Tresomega Gluten-Free Quinoa Penne Pasta and their Organic Coconut Oil, topped with some sautéed mushrooms, garlic, mire poix, zucchini, italian sausage and toasted pecans and a sprinkling of Parmesan cheese. The sauce is super light too, made with chicken broth, a splash of brandy and a few tablespoons of half and half, sprinkled with some italian herbs for a light, gorgeous flavor.

Ingredients

2 tablespoons Tresomega Coconut Oil
6 ounces ground pork Italian sausage
1 (8 ounce) package sliced baby bella mushrooms
1 cup chopped mire poix (celery, carrots, onion)
1 zucchini, sliced into demi lunes
2 tablespoons fresh garlic, minced
1 (8 ounce) package Tresomega Penne Pasta
1/3 cup brandy or dry white wine
1 cup organic chicken broth
3 tablespoons half and half
Sea salt and freshly ground black pepper
1 teaspoon red pepper flakes
1/2 tablespoon dried Italian herb seasoning
1/2 cup dry roasted pecans
2 tablespoons grated Parmesan cheese

Instructions

Heat the coconut oil in a large skillet over medium-high heat. Add Italian sausage, mushrooms, mire poix, zucchini, and garlic and saute together stirring often, until sausage is crumbly and cooked through, about 8-10 minutes.
Meanwhile, cook the pasta according to package directions, drain and set aside. Toss with a tablespoon of coconut oil to prevent pasta from sticking together while cooking the rest of the ingredients.
Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
Stir in half and half, season with salt and pepper, and red pepper flakes and italian seasoning.Cook for another few minutes on low heat.
Serve the Sausage, Mushroom Zucchini sauce over the pasta and top with fresh grated Parmesan cheese.

Notes

You can also use any of the other Tresomega Quinoa pastas (fusilli, spaghetti, or elbows)

https://www.theartfulgourmet.com/2018/12/sausage-zucchini-mushroom-pasta-gluten-free-organic/

Please also check out Tresomega’s other varieties of pasta – you can find and purchase their products online at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Thanks to Tresomega Nutrition for sponsoring this post! Please share the love and enjoy more of Tresomega Nutrition’s products by visiting their website and connecting via social media:

Website: http://www.tresomega.com/
Facebook: https://www.facebook.com/TresomegaNutrition/
Twitter: https://twitter.com/tres_omega

I’d love to hear your comments below on the recipe and be sure to tag your shared posts with #tresomega #organicsforlife and #artfulgourmet @artfulgourmet!

This is a sponsored post from Tresomega Nutrition written by me. All opinions, recipes and photos are my own, and I only support products I love and use myself. Also, if you share this post or any of my other posts, recipes or photos, please be nice and tag my content with @artfulgourmet and include a link to the original post on The Artful Gourmet.

Thanks and Happy Holidays!

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil to add to the soup later.

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

2 tablespoons Tresomega Virgin Coconut oil, divided
2 pounds ground beef or turkey
2 onions, diced
3 garlic cloves, minced
One 15 1/2-ounce can pinto beans
One 15 1/2-ounce can black beans
One 15 1/2-ounce can kidney beans
One 8.75-ounce can whole kernel corn, drained
One 28-ounce can crushed tomatoes
One 14 1/2-ounce can tomatoes with chiles
Two 4 1/2-ounce cans diced green chiles
One 1 1/4-ounce package taco seasoning mix
One 1-ounce package ranch salad dressing mix
One package Tresomega Gluten Free Elbows
Corn chips, for garnish
Sour cream, for garnish
Shredded Mexican cheese blend, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Instructions

Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
Add cooked pasta to the pot in the last 5 minutes of cooking.
To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet.

Tag: Tresomega

Sausage, Zucchini + Mushroom Pasta {Gluten-Free, Organic}

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One Pot Chili Mac Soup {Gluten Free}

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