4 servings; MFP - Roasted Garlic & Italian Sausage Pasta
2 links Beyond Sausage® Hot Italian
1 large butternut squash
1 whole head of garlic
1 red or sweet onion
2 medium zucchini
2 tsp Herbs de Provence
8 oz pasta
A couple sprigs fresh Rosemary
Olive oil
Pink salt
Pepper
4 oz mozzarella
parmesan
Chili flakes (optional)
1. Preheat your oven to 425 F.
2. Prep your butternut squash by cutting into cubes for roasting. Take apart your garlic but keep in the skins and throw on the roasting sheet with the squash. Peel and chop your onion into large wedges to also be roasted with the squash.
3. Mince some fresh rosemary, add to roasting pan with Herbs de Provence, salt, pepper and a couple splashes of olive oil. Toss until all the squash, garlic and onions are coated evenly.
4. Roast until golden-brown and aromatic, about 35-40 minutes depending on the size of your cubes and your oven.
5. While your squash is roasting, boil your pasta per directions.
6. In a large sauté pan, put a tbsp of olive oil. Heat on medium and then add your sliced zucchini. Allow to brown on both sides and then add salt, pepper and red chili flakes if using. Add your Beyond Sausage and brown gently.
7. Once your pasta is ready, drain and reserve a small amount of the pasta water. Add pasta to the pan with zucchini. Add salt, pepper, and olive oil to the pasta before adding the roasted squash, garlic and onions.
9. Mix all together using reserved pasta water to make extra creamy. At this point you could melt the Violife mozzarella into the pasta and top with grated parmesan. Enjoy!