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Sausage & Zucchini Noodles
Chef Jenn shares what is guaranteed to be your new weeknight staple. This plant-powered dish hits all the right notes and delivers in massive flavor.
Course Main Dish
Cuisine Italian, Jamaican
Servings
Ingredients
  • 2 tbsp olive oil
  • 1 cup bell peppers cut in large dices, multi-colors
  • 1/2 cup onion cut in large dices
  • 2 Field Roast sausages sliced at an angle (I used Smoked Apple Sage)
  • 2 garlic cloves finely minced
  • 1 tsp jerk paste – optional
  • 1 14 oz can Fire-Roasted Tomatoes
  • 2 large zucchini spiralized
  • 1/4 cup fresh basil
  • 1/4 cup Vegan Parmesan Cheese
  • Salt and Pepper to taste
Course Main Dish
Cuisine Italian, Jamaican
Servings
Ingredients
  • 2 tbsp olive oil
  • 1 cup bell peppers cut in large dices, multi-colors
  • 1/2 cup onion cut in large dices
  • 2 Field Roast sausages sliced at an angle (I used Smoked Apple Sage)
  • 2 garlic cloves finely minced
  • 1 tsp jerk paste – optional
  • 1 14 oz can Fire-Roasted Tomatoes
  • 2 large zucchini spiralized
  • 1/4 cup fresh basil
  • 1/4 cup Vegan Parmesan Cheese
  • Salt and Pepper to taste
Instructions
  1. Preheat large skillet on medium heat. Add oil and allow to heat for 30 seconds.
  2. Add pepper and onion. Sprinkle with a pinch of salt and pepper. Allow to soften for about 3-4 minutes.
  3. Move pepper and onion to one side of the pan. Add sausage in single layer. (Add a bit more oil if needed.) Brown on one side before turning and browning on the next side. 3-4 minutes.
  4. Add garlic. Stir to combine. Allow to cook for another 2 minutes.
  5. Add jerk paste, tomatoes and zucchini. Sprinkle with a bit of salt and pepper. Allow zucchini to soften slightly. Cook for 2 minutes. Taste, then add a bit more salt and pepper if needed.
  6. Remove from heat. Add basil and parmesan cheese.
  7. Serve and enjoy!
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