Sundried Tomato Chicken Pesto Pasta
Gluten-Free, Dairy Free & Vegan Options
How many times have you gazed endlessly into the fridge at a bunch of ingredients and tried to create a work of art? Usually, it doesn’t work out as expected, at all - but THIS time I swear this dish came out as the Mona Lisa of leftover-inspired masterpieces. The flavours are amazing, especially with the sundried tomato chicken sausage - but for any vegans or vegetarians out there, this can be substituted for anything of your choosing!
Serves: 5-6
Ingredients
4 cups cooked quinoa pasta (penne or other desired noodles. Whole grain pasta will also work)
1-2 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 large yellow or red pepper, chopped
2 cups asparagus, chopped
2 cups cherry tomatoes
2 handfuls of spinach
1/3 cup sliced black olives
1 tsp oregano
salt and pepper to taste
Package of Sundried Tomato Chicken Sausage (6 links) - free range, hormone free if possible. (OMIT For vegan option)
Goats or cows feta for topping (OMIT For vegan option)
Sundried Tomato & Avocado Pesto:
½ large, ripe avocado
1 cup packed fresh basil
1-3 tbsp of freshly squeezed lime or lemon juice
2 cloves garlic
2 tbsp pine nuts
¾ cup sundried tomatoes
½ tsp oregano
¼ cup nutritional yeast (or parmesan cheese)
salt and pepper to taste
Directions:
Start by making your Pesto. Using a food processor, add all of the ingredients for the pesto and blend until combined. Add more liquid if needed. Set aside in the fridge until ready to use.*
Cook pasta according to directions.
Cook chicken sausage - you can either BBQ on the grill, cook in the oven at 350 degrees for about 20mins or pan fry for 5-10mins. Skip this step if you’re vegetarian/vegan.
Meanwhile, in a large pan, heat oil on medium heat and sauté onions and garlic for about 5 minutes until soft & translucent. Add oregano, salt & pepper, peppers and asparagus and cook for another 5-10mins.
Stir in cherry tomatoes and spinach and cook for another 5 mins.
In a large bowl, combine pasta, sausage, cooked veggies, black olives and several spoonfuls of pesto (about 1/3C). Stir until well coated. Feel free to use less or more pesto!
Serve and enjoy! For dairy consumers, you can sprinkle on a bit of feta cheese to enhance the Mediterranean flavour!
Tips:
Prepare the pesto ahead of time and store in fridge. Freeze whatever you don’t use.
I like using a mini food processor but a high speed blender or handheld immersion blender might also work here.
I like the “Ancient Grains” gluten-free penne pasta by “True Roots” or “Red & White Quinoa” gluten-free Macaroni by “GoGo Quinoa”.
I buy organic, non-medicated, nitrite-free, gluten-free sausage from a local-based company called “Hills Foods”.