Italian Sausage Sun-dried Tomato Pesto Pasta

This Italian Sausage Sun-dried Tomato Pesto Pasta is loaded with flavour. And you won’t believe this recipe is actually low-carb and gluten-free! 

This post is sponsor by nuPasta. As always all opinions are 100% mine.

If you are trying to follow a low-carb diet, but think it’s too hard to give up all the delicious different types of pastas, you are about to be amazed by this new low-carb pasta called nuPasta that I’m going to introduce to you.

When I found out about this low calorie, high fibre and gluten-free pasta, I couldn’t believe it was really a low-carb pasta. But when I started reading more about it, I understood why.

The reason why it’s low-carb is because it’s made with the root of the konjac plant, which doesn’t have starch, but contains lots of fibre. Also, because it doesn’t contain starch it’s actually very low in calories. In fact, each package has only 25 calories and 6g of dietary fibre. It’s awesome!

They have a variety of nuPasta available such as spaghetti, fettuccine and angel hair. Also, nuPasta can now be found in the pasta aisle or health food aisle of over 500 stores in Canada.

What I like about this pasta is that it’s pre-cooked, which is great to make quick meals. When you open the package, you just have to drain and rinse it with cold water for about 10 seconds. Then, you make the sauce to go with it and heat the pasta in the sauce. I think this pasta goes well with any type of sauce like Alfredo sauce, tomato sauce, basil pesto, four cheese sauce and of course my Sun-dried Tomato Pesto.

Speaking about sauce I couldn’t stop eating this sun-dried tomato pesto these past few days. My husband loved it and even my son enjoyed it a lot. This is pretty easy to make and so flavourful. You just have to add all the ingredients in a food processor and process it for a minute or so. Mm.. So good! I’ve been making my Sun-Dried Tomato, Spinach and Cheese Stuffed Chicken, Sun-dried Tomato Pesto Cauliflower Salad, and Sun-dried Tomato Pesto Shrimp Asparagus Skillet lately so this was a delicious change in pace!

We all know that the traditional pesto recipe calls for some pine nuts, but I didn’t use any in this recipe because the sun-dried tomato makes this pesto pretty thick already. If you want your pesto less thick you can add ¼ cup of water and it will be great.

For this recipe I also used some fresh Italian sausage because I want to make a complete meal with a protein too. I just sautéed them with a little bit of olive oil in a no-stick skillet and in less than 7 minutes they were ready and cooked though. I heated the pasta in the same skillet and added the sun-dried tomato pesto in there too. I mixed everything very well to combine and finished it up with parsley and Parmesan cheese.

If you’ve got extra pesto, try this Sweet Potato Pesto Chicken Skillet and Pesto Shrimp Tomato Salad Recipe!

Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!

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5 from 1 vote

Italian Sausage Sun-dried Tomato Pesto Pasta

This Italian Sausage Sun-dried Tomato Pesto Pasta is loaded with flavour. And you won't believe this recipe is actually low-carb and gluten-free! 

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Servings: 2 people

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Ingredients

For the Sun-Dried tomato Pesto

• ▢ 3 garlic clove
• ▢ 1 cup fresh basil
• ▢ 1 cup sun-dried tomato packed in olive oil
• ▢ 2 tablespoons olive oil
• ▢ ½ cup Parmesan cheese

For the Sausage

• ▢ 1 teaspoon olive oil
• ▢ 4 small fresh Italian sausages sliced

For the Pasta

• ▢ 2 packages nupasta Angel
• ▢ 2 tablespoon shredded Parmesan Cheese
• ▢ 1 teaspoon fresh parley chopped

US CustomaryMetric

Instructions

• In a food processor add all the ingredients for the sun-dried tomato pesto and process on low for about 1 or 2 minutes. Set aside.
• In a skillet add olive oil, sausages and sauté until they are cooked through.
• Drain and rinse the Angel NuPasta with cold water for about 10 seconds.
• Add pasta and 6 tablespoons of the sun-dried tomato pesto in the same skillet you cooked the sausages. Mix everything together to combine.
• Heat it for about 1 minute.
• Before serving, top the pasta with Parmesan cheese and fresh parsley.

Tips

• I recommend using freshly grated parmesan cheese as it melts better into the sauce compared to pre-grated cheese.
• Use spicy Italian sausage if you want a spicier pasta.
• To store: Keep the pasta in an airtight container for up to 3 to 4 days in the fridge. 
• To reheat: You can reheat the leftovers in the microwave or on the stovetop. 
• To freeze: You can freeze leftover pasta in a freezer-safe container or bag for up to 3 months. 

Nutrition Information

Serving: 1/4 Calories: 270kcal (14%) Carbohydrates: 18g (6%) Protein: 12g (24%) Fat: 19g (29%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Cholesterol: 25mg (8%) Sodium: 555mg (24%) Potassium: 593mg (17%) Fiber: 8g (33%) Sugar: 5g (6%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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