Spicy Eggplant and Sausage Zucchini Pasta

gluten freemeat & poultry

Spicy Eggplant and Sausage Zucchini Pasta
I’ve said it before and I’ll say it again, I don’t like eggplant. Usually, I pick it out. I’m not a picky eater at all, but when it comes to eggplant, I’ve been spoiled: my grandfather’s eggplant’s the best.

He probably just soaks it in olive oil and that’s why I love it, but regardless, I’ve always had a hard time eating eggplant – the consistency always bugged me out!

Now look at me – posting up a recipe with eggplant! This recipe, made for KitchenAid, incorporates savory sausage, spice and zucchini noodles (how could I not love it?!)

Spicy Eggplant and Sausage Zucchini Pasta
I made this recipe using one of my KitchenAid nonstick skillets, which is key. I always use nonstick skillets – the stainless steel or nonstick variety don’t cook vegetable noodles well. The noodles break easily and stick to the bottom, causing them to rip.

So, if you’ve been following along to my recipes and shaking your fists at the screen, your frustration might be because you don’t have a nonstick skillet.

Spicy Eggplant and Sausage Zucchini Pasta
This recipe is perfect for a fall night, when the temperature has truly dropped and you want something comforting and warm, without breaking that diet bank. The fiber in the zucchini noodles fill you up, while the sausage and seasoned eggplant offer a deep, robust flavor indicative of an indulgent Italian pasta dish.

The parmesan cheese is completely optional, but really adds that needed creamy texture and extra salty, rich flavor.

Spicy Eggplant and Sausage Zucchini Pasta
To get the recipe, go to KitchenAid’s blog, The Kitchenthusiast.

On a completely separate note, I’m teaching an Inspiralized cooking class tonight at Kings Cooking School in Short Hills, NJ, 6:30-8:30pm. To sign-up for the class, click here. I hope to see you there!

Spicy Eggplant and Sausage Zucchini Pasta
What’s your favorite dish with eggplant?

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Anonymous says:
I've been enjoying my spiralizer at least a few times a week for 4-5 months now, angel hair size noodles would add a whole new dimension to meal planning!
Nicole Gagne says:
I would love to win this!
Wendy Wright says:
I've made Italiannsausage with spaghetti squash pasta, so good! Just a little cheese makes it great! Looking forward to trying this!
This recipe sounds delish! Can't wait to try :)
Anonymous says:
I'm excited for the angel hair pasta option and the sturdier-looking base!
Anonymous says:
I'm excited for the ribbon blade!!
candace says:
I made eggplant parm the other night when I received a large eggplant in my CSA. Salting before cooking is key!
Stephanie says:
I'm thrilled about the new angel hair blade!
Richelle says:
I'm so excited for the new paderno spiralizer!
Anonymous says:
I'm excited for the ribbon blade!
Tina says:
I am interested to see how the new Inspiralizer works! And i'm especially excited to try this recipe tonight with our homegrown eggplant. YUM!
Rose says:
Can't wait to hear about the new blade!
Gloria says:
I'm looking forward to the angel hair blade!
Jamie says:
I am never able to find large enough carrots to spiralize and always end up having to julienne them, which takes FOREVER. So looking forward to being able to spiralize smaller vegetables!
Js says:
I love eggplant and am always on the lookout for a new way to make it. Thanks
Trisha says:
I think the labeled blades are gonna be so cool! Your carrot noodles came out super legit too. Niiice!
Jolie says:
I'd love to win!
Saniel says:
Angel hair blade. I use 2 big sweet potatoes spiralize Angel hair and do a twist on sweet brown sugar mash with cinnamon and oranges. Yum, thanks
Colleen White says:
I grew some eggplant this year! Now I have an idea for using them and if I could win the new spiralizer I would be in eggplant heaven!
Steph says:
I think the best part of the new Spiralizer is the drawers to keep things clean and organized.
Marcia says:
I, too, have a difficult time eating eggplant. I think it's because the texture reminds me of the okra my Mother used to make: stewed. It was slimy. Eggplant has that same texture. I keep trying it over and over, hoping to find a recipe I will enjoy, perhaps this will be the one! I like the idea of the rest of the recipe, replacing the sausage for a plant-based variety of course, so perhaps it's time to give it a shot once again! I'll let you know how it works out. Thanks for the great recipes utilizing one of the best and easiest "kitchen tools" there is. My niece gave me one for my birthday last year and I thank her every day! As someone who doesn't participate in twitter, it sure would be nice if you could another option. I do facebook and pinterest, but I'd LOVE to be able to score more entries! Thanks!
Alissa says:
Although the last thing I really need is another kitchen gadget, how could I pass up the opportunity to win this?! The angel hair blade looks awesome.
Kinsey Kendrick says:
I would love love love to win one of these!!!
cmyeh102 says:
I just discovered your site & I love the wealth of info you have here! I've recently been thinking about how to decrease my family's bread & pasta consumption. Veggies noodles sound intriguing. I hope to try them soon! Thanks for this website --- it's wonderful!
Deb says:
I love my Paderno, but the new one has a storage box -- rather than popping out the blades I don't use to keep them clean. Great idea! I tried spiralizing smaller carrots with no luck. The new one will handle those "normal" sized carrots. Great to add to my zucchini fritters!
Kerrie says:
I like grilled or roasted eggplant. It does pair well with my favorite vegetable, zucchini. I would love to try your recipes with the new Paderno, especially the angel hair blade. I love your blog and look forward to your daily emails. Thank you!
kaila says:
I cannot wait to use this new size blade for carrots and parsnips! You are the entire reason I bought the spiralizer and why I will probably buy the new one if I don't win!!!
Tonya Kockx says:
Yum! I am putting this one shopping list to cook for dinner tomorrow!
Tami Larison says:
The addition of the 4th blade and the catcher for the noodles. Love the recipies!
Joanne says:
I love eggplant, but I totally get why so many people are weirded out by it's texture. At least you found a way to enjoy it! And quite a delicious way, at that.
Karina says:
Being able to spiralize smaller vegetables would be great!
stephanie goodman says:
Eggplant Parm! :-D
Jamie says:
Love this recipe, but it’s no longer available on the KitchenAid website, can you repost here?
Meaghan says:
Thanks for letting us know! We'll definitely look into this!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.