Spiralized Red Bell Peppers with Sundried Tomato Cream Sauce and Andouille Sausage
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 4
- 2 andouille sausage links sliced into 1/4” rounds
- 1 teaspoon olive oil
- 2 garlic cloves minced
- 2 teaspoons minced shallots
- 1/2 cup chopped and drained oil-packed sun-dried tomatoes
- 1/2 cup coconut cream solids from can of full-fat coconut milk*
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- salt and pepper to taste
- 1/2 cup vegetable or chicken broth, low sodium
- 4 red bell peppers Blade A
- 2 tablespoons freshly chopped parsley
- *Scoop out 1/2 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.