In general, they don’t like their pasta mixed with much of anything besides olive oil, spices and parmesan, or some kind of marinara or Bolognese sauce. I decided to be risky and actually do a more complex pasta dish in hopes they wouldn’t pick everything out since there was no tomato sauce in which to hide veggies!
I must admit that made my day! For those who like spice, crushed red pepper added just the right kick. We served it alongside toasted multigrain bread with olive oil. Happy eating!
Cavatelli Pasta with Sausage, Mushrooms, and Peas
1 pound (~3 links) garlic pork sausage, casings removed (feel free to use any flavored turkey or pork sausage you prefer)
12 ounces cremini mushrooms, sliced
¾ tsp sea salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 cup frozen peas
1 pound dried cavatelli, or other small pasta
½ cup grated Parmesan cheese
Heat 2 more tablespoons of olive oil in the same pan and add the mushrooms, salt, pepper, and garlic powder. Saute for about 7-8 minutes, and then add the peas for an additional 2 minutes.
Drizzle the remaining olive oil and season with salt and pepper to taste. Remove from heat, transfer to a large serving dish, add parmesan cheese, and toss together. Enjoy! The dish can serve 6 people easily and was delicious as leftovers as well.
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