Currently, I’m gathering all of our various sauce recipes and I’m going to make a recipe category for “Sauces & Dressings.”
There are just so many great ones that are so versatile, that I felt that it warranted it’s own category.
Take this sundried tomato cream sauce for instance. I’d take out the broth and use it as a tapenade and spread it on toast, I’d use it with other spiralized veggies as a pasta sauce OR I’d even thin it out with more vegetable broth and use it as a dressing for salads.
I’ve been asked “what sauces go best with which spiralized veggies?” and I’m working on a little infographic that explains all of that.
For instance, chunky sauces work best with tougher spiralized veggies, like beets, while thin sauces work best with lighter veggies, such as kohlrabi.
There are just so many different ways you can enjoy each of my recipes, and I want to give you those options! If you have the Inspiralized cookbook, then you already know that there’s a feature on each recipe that says “Also works well with” that lists other spiralized veggies that would make a great substitute.
I’m really loving the spicy flavors of this andouille sausage with the richness of this sundried tomato sauce. The al dente red bell pepper noodles are the perfect way to enjoy this combination.
I hope you’re all enjoying your Sunday and if you meal plan, you’ll want to add this to the rotation. If you don’t like meat, use butter beans or lentils. If you don’t like red meat, try chicken!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 7 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 andouille sausage links, sliced into ¼” rounds
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 2 teaspoons minced shallots
- ½ cup chopped and drained oil-packed sun-dried tomatoes
- ½ cup coconut cream (solids) from can of full-fat coconut milk*
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt and pepper, to taste
- ½ cup vegetable (or chicken) broth, low sodium
- 4 red bell peppers, Blade A
- 2 tablespoons freshly chopped parsley
- *Scoop out ½ cup of the solids off a 15oz can of full-fat coconut milk. Reserve the rest for future use.
- Place a large skillet over medium heat and once heated, add in the sausage. Cook the sausage until browned and cooked, about 7 minutes. Transfer the sausage to a plate and immediately add in the oil, garlic and shallots and cook for 1 minute or until fragrant. Then, add in the tomatoes, coconut cream, red pepper flakes and season with basil, oregano and salt and pepper. Bring to a boil and then reduce to a simmer for 2 minutes. Transfer to a high speed blender or food processor with the broth and pulse until creamy. Set aside.
- Add the red bell peppers noodles into the skillet and cook for 5-7 minutes or until cooked to your consistency preference.
- Once bell peppers are cooked, pour in the sauce and sausage to heat up, stirring for about a minute.
- Divide the pasta into plates and garnish with parsley.