Spiralized Red Bell Peppers with Sundried Tomato Cream Sauce and Andouille
Try this Spiralized Red Bell Peppers with Sundried Tomato Cream Sauce and Andouille recipe
Try this Spiralized Red Bell Peppers with Sundried Tomato Cream Sauce and Andouille recipe
- salt and pepper to taste
- 2 garlic cloves minced
- 1 teaspoon olive oil
- 1/4 easpoon red pepper flakes
- 1/4 easpoon dried oregano
- 2 tablespoons freshly chopped parsley
- 2 andouille sausage links sliced into 1/4†rounds
- 2 teaspoons minced shallots
- 1/2 cup chopped and drained oil-packed sun-dried tomatoes
- 1/2 up coconut cream (solids) from can of full-fat coconu
- 1/4 easpoon dried basil
- 1/2 up vegetable (or chicken) broth low sodium
- 4 red bell peppers blade a
- *scoop out 1/2 cup of the solids off a 15oz can of
- Carbohydrate 8.07327 g
- Cholesterol 0 mg
- Fat 0.66243499955 g
- Fiber 2.59319988417625 g
- Protein 1.371805 g
- Saturated Fat 0.075092749937864 g
- Serving Size 1 1 Serving (124g)
- Sodium 24.7057682291577 mg
- Sugar 5.48007011582375 g
- Trans Fat 0.252924749987814 g
- Calories 44 calories
Step-by-step
- Place a large skillet over medium heat and once heated, add in the sausage. Cook the sausage until browned and cooked, about 7 minutes. Transfer the sausage to a plate and immediately add in the oil, garlic and shallots and cook for 1 minute or until fragrant. Then, add in the tomatoes, coconut cream, red pepper flakes and season with basil, oregano and salt and pepper. Bring to a boil and then reduce to a simmer for 2 minutes. Set aside.
- Add the red bell peppers noodles into the skillet and cook for 5-7 minutes or until cooked to your consistency preference.
- Once bell peppers are cooked, pour in the sauce and sausage to heat up, stirring for about a minute.
- Divide the pasta into plates and garnish with parsley.
Traditional pasta replacements often lean on zucchini or squash, but firm red bell peppers offer a distinctly sweet, crisp foundation that holds up remarkably well to heavy creams and cured meats. Managing moisture is the singular technical hurdle here, because peppers release a significant amount of water when exposed to heat. Salting the spiralized strands thirty minutes in advance and pressing them gently in a clean kitchen towel prevents the sauce from turning watery.
Rendering the sliced andouille over medium heat for seven minutes builds a flavorful fond in the skillet, which must be scraped up immediately with garlic, shallots, and oil before the coconut cream goes into the pan. Visual cues dictate doneness entirely since internal thermometers cannot pierce thin vegetable strands; look for the pepper noodles to soften slightly while retaining a vibrant exterior sheen and a slight bite after five to seven minutes of cooking. Incorporating low-sodium vegetable or chicken broth allows the reduction to thicken properly without overwhelming the palate with excess salt.
Swapping the andouille for sliced cremini mushrooms yields an entirely vegetarian profile without sacrificing depth. Storing leftover portions in an airtight container for up to two days preserves the texture best.
