Fusilli with Fire-Roasted Tomato and Sausage

A hearty Italian-inspired pasta dish that includes many classic elements!

Fusilli pasta with fire-roasted tomato sauce and sausage

What You’ll Need:

  • 1 box of fusilli pasta
  • 2 links of Tofurky Italian “sausage”
  • 1 can of Trader Joe’s diced and fire-roasted tomatoes
  • 1/4 cup Daiya mozzarella style shreds
  • 2 tbsp. olive oil
  • 1 tbsp. of fresh chopped garlic
  • About 5-7 leaves of fresh basil
  • 2 tsp. of essential seasoning blend*

What to Do:

  1. Heat a medium pan on low-medium heat with 1 tablespoon of olive oil in it.
  2. Once pan is hot, add both sausage links and saute, turning each link occasionally until links are browned.
  3. Take links off heat and set aside.
  4. Prepare the fusilli according to the directions on the box. Prepare in a medium-size saucepan, enough fusilli to make approximately two cups of cooked pasta.
  5. While the pasta is boiling, empty one can of fire-roasted tomatoes in a separate small saucepan. Heat on low flame.
  6. Sliced links into discs and add to sauce as it heats.
  7. Add in fresh garlic, basil and essential seasoning blend.
  8. Continue warming until sauce is hot; remove from heat.
  9. Set sauce aside.
  10. Once cooked, drain pasta and run under cold water for about 30 seconds.
  11. Drain pasta again.
  12. Toss pasta in olive oil and transfer to serving dish.
  13. Spoon 1/2 cup of sauce on top of pasta.
  14. Sprinkle with mozzarella.
  15. Garnish with fresh basil and serve. Bon appetit!

* Essential seasoning blend can be found on the recipes page.

Date posted on Instagram: 11/30/2017

Kale and Mushroom Soup

Kale is one of my favorite veggies, which is kind of ironic because I used to hate kale– and spinach– and vegetables. But now I use it in almost everything I make. Here, I created a quick and easy light, soup that’s perfect for a cool rainy day, or whenever!

IMG_4140

What You’ll Need:

  • About 4-5 full leaves of kale, chopped into large pieces
  • About 5 white button mushrooms, sliced (cremini mushrooms can also be used)
  • 1 1/2 cups low-sodium vegetable broth
  • 2 tbsp. of olive oil (or oil of your choice)
  • 2 tsp. of the essential seasoning blend*

 

What to Do:

  1. Chop or break apart the kale leaves into smaller pieces. I like mine medium to finely chopped, but in this recipe I left the pieces a little bigger for a heartier feel.
  2. Chop the mushrooms into segments.
  3. Heat a medium skillet to low heat.
  4. Add olive oil and turn heat to low-medium.
  5. Add in mushrooms and saute for approximately 3-5 minutes, until lightly browned.
  6. Add kale and turn-over kale into mushroom mixture. Watch the pan and continue to stir to avoid burning.
  7. Add in seasoning blend evenly over mushrooms and kale.
  8. Once kale is slightly soft and mushrooms are brown, add in vegetable broth and turn heat to low.
  9. Let heat for another minute; remove from heat.
  10. Spoon soup into a bowl and it’s ready to serve — bon appetit!

 

*Essential seasoning blend can be found on the recipes page.

 

 

Date posted on Instagram: 8/12/2017