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!

Course Main Course

Cuisine Italian

Keyword dinner, gluten-free, low-carb

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 270kcal

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.

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.