Delicious turkey sausage and earthy mushrooms make this dish stick-to-your-ribs hearty for those cool autumn days. Try it with a spinach salad and enjoy the season.
Makes 4 servings
1/2 box Dreamfields Angel Hair Pasta
1 tablespoon olive oil
1/2 pound hot turkey Italian sausage, casings removed, crumbled
3/4 pound fresh baby Portobello, cremini, or white mushrooms, sliced 1/4 inch thick
1 cup coarsely chopped bell pepper (any color or a combination)
1/2 tablespoon dried Italian seasoning blend
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh Italian parsley
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage; cook about 5 minutes until sausage is cooked through, stirring frequently.
- Add mushrooms, bell pepper and Italian seasoning. Reduce heat to medium; continue cooking, 3 to 4 minutes until mushrooms begin to soften, stirring frequently. Stir in tomatoes; cook 5 to 7 minutes until desired consistency, stirring occasionally.
- To serve, spoon sauce over pasta and toss. Or, add pasta to skillet with sauce and toss. Garnish with Parmesan cheese and chopped parsley.
Nutrition Information (1/4 of recipe)
17g digestible carbohydrates*
10g total fat (3g saturated fat)
32 mg cholesterol
716 mg sodium
8g total dietary fiber
*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.dreamfieldsfoods.com.