I call this versatile because you can easily add and subtract ingredients here to make it veggie-free, meat-free, grain-free, etc. Just depends on how you like it! I loved it, so I’m going to show you the standard version and the way I enjoyed it. But there are certainly other ways.
- 1/2 lb. pastured sausage
- 1/4 c. onion slices
- 2 – 3 mushrooms, sliced
- 1/2 zucchini, chopped
- 1 large clove garlic, minced
- 1 tbsp. olive oil
- 2 c. diced tomatoes
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 8 oz. pasta (or 1/2 medium spaghetti squash)
If you want this to be grain-free, slice your spaghetti squash in half. Remove the seeds, place it in a pan (cut side down) and add a little water. Bake at 350 for about an hour, or until soft.
Otherwise, boil water and get your preferred pasta. I used penne. Brown rice penne is good.
In a skillet, start cooking the sausage. Add the zucchini too.
Add your onions.
Add mushrooms. At this point, you’ll probably need to add a little oil to keep it all moist and cook the veggies properly.
Saute all of this until the veggies are softened. Then, add the spices and the tomatoes.
Cook it for 10 – 15 minutes, until the juices from the tomatoes are somewhat evaporated and flavors are mixed.
If you want it to be meatless, simply saute all the veggies in oil and skip the sausage. If you want it veggie-free, add the tomatoes and spices to the cooked sausage without the veggies. You can please everyone with this simple meal!
**This post has been entered in Frugal Food Thursday at Frugal Follies, Cooking Thursday at Diary of a Stay at Home Mom, Full Plate Thursday at Miz Helen’s Country Cottage, Pennywise Platter at The Nourishing Gourmet, Finer Things Friday at Amy’s Finer Things, Foodie Friday at Not Your Ordinary Recipes, Freaky Friday at Real Food Freaks, Friday Food at Mom Trends, Real Food Wednesday at Kelly the Kitchen Kop.**