The definition of comfort food for me is pasta, of any kind. I feel like zucchini noodles have been having their time in the spotlight for a while now, but it’s taken me FOREVER to figure out how to make zoodles that aren’t a watery mess. This recipe is just that! The dairy-free sauce is so creamy thanks to the coconut milk, and the nutritional yeast gives it a cheesy savory bite.
PRO TIP – The trick for the best zucchini noodles is to make sure as much water as possible is squeezed out. This is crucial to make sure the dish doesn’t get super watery, which has always been my biggest zoodle pet peeve. I place the noodles in a colander lined with a clean dish towel. Liberally salt the noodles, which will help draw out water, and let sit for about 20 minutes. Right before incorporating into the sauce, squeeze as much of the water out of the noodles as possible. Voila! This works just as well with store-bought zoodles as with homemade. I have not invested in a veggie spiralizer so I usually go the store bought route. #TinyKitchenProbs.
Zucchini noodles are such a fantastic way to sneak those veggies into your favorite pasta-based dishes. You can use the instructions above to prep them for any recipe – I hope you try and enjoy this amazing creamy tomato sauce and sausage creation!
Zucchini Noodles With Sausage and Creamy Tomato Sauce
Ingredients
- 4 Cups Zucchini noodles, homemade or store bought
- 1 Tbsp Olive oil or Avocado Oil
- 1 Package Chicken sausage (Applegate Farms is a great Whole30 compliant option)
- ½ Yellow Onion
- 1 Large Clove Garlic
- 1 Jar of your favorite Pasta Sauce
- ½ Can Full Fat Coconut Milk
- ¼ Cup Nutritional Yeast
- 1 Teaspoon Dried Parsley
- 1 Teaspoon Dried Basil
- Salt and Pepper to taste
Instructions
- Place zucchini noodles in a colander lined with a clean dish towel. Salt the noodles liberally to draw out water and let sit while cooking the sauce.
- Heat Olive or Avocado oil in a large skillet. Slice up the chicken sausage and cook until browned.
- Add onion and garlic to pan and cook until fragrant, about 2 minutes.
- Add pasta sauce, coconut milk, parsley, basil, salt and pepper to the pan. Simmer over medium heat until the sauce is thickened.
- While the sauce is simmering, squeeze out as much water from the zucchini noodles as possible.
- Add noodles to pan and toss with the sauce. Continue cooking over medium heat for a minute or two, just until the noodles are warmed through.
Nutrition Facts
Zucchini Noodles With Sausage and Creamy Tomato Sauce
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 290 | |
| % Daily Value* | ||
| Total Fat 17.5g | 26.2% | |
| Saturated Fat 5g | 25% | |
| Trans Fat | ||
| Cholesterol 75mg | 25% | |
| Sodium 805mg | 33.5% | |
| Total Carbohydrate 12.4g | 4% | |
| Dietary Fiber 4.3g | 16% | |
| Sugars 5.5g | ||
| Protein 20.2g | ||
| Vitamin A | Vitamin C | |
| Calcium 72mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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