healthy italian recipes | 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!

So Fall is finally here guys! My absolute favorite time of the year – cooler temperatures, the leaves changing, sweaters, jeans and boots, leather jackets, crickets late in the day along with spectacular sunsets… and especially the FOOD!

I had some gorgeous porcini linguine that I bought at the Rochester Downtown Farmer’s Market on hand, and thought a Spicy Beef and Mushroom Ragu sauce would be the perfect compliment for a savory tasty Fall pasta dish.

I added some Crushed Hot Chili Pepper Spread to the beef and mushroom mixture sautéed with shallots and garlic, which took the flavor and heat up just a notch…then added a little spicy marinara sauce, but not too much…

After I cooked the pasta, I mixed the beef and mushroom ragu back into the pot, and tossed it all together with some of the reserved pasta water and lots of parmesan cheese, just because.

Of course I topped it all of with a generous sprinkle of fresh parsley and torn mozzarella cheese, salt and pepper… and it happily made my day.

Porcini Linguine w/ Zesty Beef + Mushroom Ragu

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

This pasta dish has a savory umami flavor from the porcini mushroom linguine, along with a spicy beef and mushroom ragu zested up with some red chile pepper paste, shallots and garlic. Super healthy and delicious with some crusty Italian bread and olive oil and a glass of red wine.

Ingredients

* 1 pound porcini mushroom linguine
* 2 tbsp olive oil
* 3/4 pound ground beef
* 6-8 baby bella mushrooms, sliced
* 2 shallots, sliced thin
* 2 cloves garlic, minced
* 2 tablespoons spicy hot chili pepper paste (Colavita)
* 3/4 cup marinara sauce
* 1/4 teaspoon kosher salt
* Freshly ground black pepper, to taste
* 2-3 slices fresh mozzarella cheese, torn into pieces
* 2 tablespoons chopped fresh parsley

Instructions

Cook pasta in salted boiling water for about 9-10 minutes until al dente, drain, reserving 1 cup of pasta water, and set aside.
Heat 1 tablespoon of olive oil in a sauce pan over medium heat, cook the ground beef, about 5-7 minutes, drain and set aside.
Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through. Mix into the cooked ground beef mixture and add spicy chili pepper paste and marinara sauce with some of the reserved pasta water until it's soft and mixes together into a sauce (but not overly saucy). Feel free to add more sauce and water to your liking for the desired consistency and thickness / thinness of the sauce.
Toss the meat ragu in with the cooked pasta, add parmesan cheese. Season with salt and pepper to taste.
Serve pasta with fresh torn mozzarella and chopped fresh parsley.

https://www.theartfulgourmet.com/2017/09/porcini-linguine-w-spicy-beef-mushroom-ragu/