I must tell you that milk really grosses me out and makes me feel terrible, but I can tolerate butter, and different cheeses. I use them sparingly. The first time I made this, I left out the parm and let the rest of my family put it on, and this time I threw it in the sauce.
This is one of those dishes you can change up to what is in your fridge. Use up some of those left over veggies. I only had to buy two things to get dinner made. The sausage and the noodles. Talk about feeling accomplished = ) Just remember when I make my food, I am usually feeding 6 people, give or take a kid, depending on where they are at! Two of them are teenagers, so I should count them as double, and the hubby is an endless pit - we don't have leftovers much. It may sound like a lot of work, but I think it goes rather quickly and easily - especially when I have helpers. I'm really having reservations about posting the finished product. I just can't make it look pretty!
1 T Olive Oil
2 Links Sausage (I used Aidell's Chicken & Apple - Italian
would work great. This brand is gluten free, no hormones or
. antibiotics, and nitrate free)
1 Small Red Onion
1 Cup Grape Tomatoes
1/2 ea Green, Red, Yellow, and Orange Pepper
1/2 to 3/4 Package of Tinkyada Gluten Free Spiral Noodles
3/4 Cup Cashews and Almonds Mixed and soaked in hot water for a 1/2 hour
Enough water to make 2 Cups "Cream"
2 T Butter (or Earth Balance)
2 - 3 Cloves of Garlic
4 t Rice Flour and./or Starch Mix
1/2 t to 1 tsp Italian Seasoning
3 T Shredded Parm. (optional)
1/2 t Sea Salt
1/4 t xylitol (optional)
Pepper to taste
The first thing I do is I put my nuts in the blender and pour boiling water over them to soak. (If you are using your own dairy milk alternative, you will probably need to use more flour or starch to get it to be thick and creamy.) My kids did all of the chopping. They sliced all of the peppers in about 1 inch strips, halved the grape tomatoes, diced onions, and cut the sausage in 1/2 so they looked like 1/2 moons. After I cleaned up a few things, I went ahead and poured out the water the nuts were soaking in, and then put fresh water in just enough to cover the nuts so that they moved freely while blending until smooth., and then stream the extra water in until you have about 2 cups of cream. Melt the butter, and then add the garlic (I just use a garlic press), flour (this is called a roux), and Italian seasonings. Don't cook it, I think it makes the garlic taste funny. After you have your roux, add your cream. Then add the rest of the sauce ingredients. I think medium low works well to get your cream to thicken. That way the bottom doesn't burn. I like to add that little bit of sweet because dairy cream seems to have a little natural sweetness anyway, but it is up to you. Let this sit on low (helps the flavors meld) and stir it every little bit while you cook your noodles.
When I cook my noodles, I add salt to the water and then salt to taste before I add to the rest of the dish. Salt how you like!
The rest is a breeze. Heat the oil on medium and cook the red onion until translucent, add tomatoes and sausage until heated through (these are pre-cooked). Add the peppers and cook until al-dente. Add noodles to the pan of sausage and veggies, and then pour your cream over it and mix together. Don't be too rough while you are mixing together so your noodles don't fall apart. ENJOY!