Tag: winter pasta recipes

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

TresOmega Gluten Free Pasta

 Sausage Mushroom Zucchini Pasta

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.

Sausage Mushroom Zucchini Pasta

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!)

Tresomega Coconut Oil + Quinoa Penne Pasta

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.

Sausage, Mushroom + Zucchini Pasta

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.

Sausage, Mushroom + Zucchini Pasta

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. 

Sausage, Mushroom + Zucchini Pasta

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.

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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

  1. 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.
  2. 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.
  3. Add the brandy (or wine) and let alcohol cook down until flavors are absorbed for about 2 minutes.
  4. Add the chicken broth to the mixture and bring to a boil. Reduce heat to medium and cook for another minute or so.
  5. 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.
  6. 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/

Tresomega Quinoa Pasta Varieties

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.

Sausage, Mushroom + Zucchini Pasta

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! 

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Chicken, Spinach & Mushroom Fettuccine Alfredo

Chicken Spinach Mushroom Alfredo Fettuccine

Chicken Spinach Mushroom Fettuccine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine

 

BUT, see the thing is…I hate diets. They never last (at least not for long), and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

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Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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https://www.theartfulgourmet.com/2016/02/chicken-spinach-mushroom-fettuccine-alfredo/

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