Gluten & Dairy-free Spinach & Sausage Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Name: Gluten and Dairy-free Spinach & Sausage Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Italian
Ingredients: 1 pound gluten-free pasta; Olive oil; 1 pound mild (also known as sweet) Italian sausage; half a large yellow onion, diced finely; 2 cloves garlic; 1 and 1/2 cups marinara sauce; 3/4 cups cream from a can of full-fat coconut milk (or Country Crock Plant Cream or Silk Heavy Whipping Cream); 2 cups baby spinach, whole or torn; 3/4 cup nutritional yeast; 1/2 cup pasta water

January 5, 2018

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A semi-homemade (read: easy!) pasta dish that takes less than 30 minutes. Spicy Italian sausage sits in a creamy marinara bath that envelopes your favorite gluten-free pasta. This Gluten and Dairy-free Spinach & Sausage Pasta will help you enjoy an old classic despite any new dietary restrictions. Classic comfort food without any of the top eight allergens.

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My parents come and visit us every six months. Once in the summer for a few weeks and again around Christmas. It’s fun, because I like to cook for them and show off any new recipes I’ve figured out while they’ve been gone.

I was super excited this Christmas to show off this delicious pasta recipe. Both my mom and I agree it tastes a lot like lasagna–except allergy friendly and a lot easier! No layering, but it still has that creamy, cheesy feel to it.

Did you make any yummy comfort meals during your Christmas break?

I know a lot of people expect skinny or healthier recipes at the first of January, but I just couldn’t sit on this recipe any longer. Yes, you need healthy meals. I’m also for moderation, and considering the rough start we’ve had for 2018–sometimes you need a warm, comforting bowl of carbs in the winter.

And, this definitely fits the bill!

My favorite part is that you can use any jarred marinara sauce you prefer. I’ve found many to be allergy-friendly, and it’s sooo nice to have a store-bought component to the meal.

And, in case you’re not familiar with using jarred, full-fat coconut milk in place of heavy cream as a substitute–no fear, it does not taste like coconut. I’m not a fan of the flavor of coconut, and this just adds the thick, creamy texture to the sauce. **Be sure to use full fat, canned coconut milk found in the Asian isle for best results. The carton coconut milk from the dairy section will be a lot thinner, as will the light canned coconut milk.** Sometimes, you gotta let yourself indulge. I’m sure it’s the good fats…right?? Someone tell me I’m right??!

I hope this quick meal of Gluten & Dairy-free Spinach & Sausage Pasta will help you enjoy a comforting, allergy-friendly pasta dish this winter!

Do you have a video showing how to make this Spinach & Sausage Pasta?

Yes, I do! I use TikTok because I like how short and succinct their videos are. Watching the video below should give you a good overview how to make this allergy friendly dinner. Enjoy!

@allergyawesomenessSpinach & sausage pasta. Quick comfort food that’s ##glutenfree & ##dairyfree ##learnontiktok ##tiktokpartner ##30minmeal♬ original sound – Megan Lavin

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Gluten and Dairy-free Spinach & Sausage Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Yield: 5 servingsPrep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes

Ingredients

1 pound gluten-free pasta
Olive oil
1 pound mild (also known as sweet) Italian sausage
half a large yellow onion, diced finely
2 cloves garlic
1 and 1/2 cups marinara sauce
3/4 cups cream from a can of full-fat coconut milk (or Country Crock Plant Cream or Silk Heavy Whipping Cream)
2 cups baby spinach, whole or torn
3/4 cup nutritional yeast
1/2 cup pasta water

Instructions

Fill a large stock pot with salted water and turn it on high. Once it is boiling, boil your pasta for the recommended time on the package. Reserve 1/2 cup of the pasta water and drain the rest.
While the pasta boils, heat the olive oil over medium heat and add the onion. Soften for 1-2 minutes. Then, add the Italian sausage and cook until browned. You can then either drain the fat, or keep it. I prefer to keep it for flavor.
Add the garlic, marinara sauce, coconut milk, nutritional yeast and pasta water. Once that has been stirred, add in the spinach and cook until it’s wilted. (I prefer the spinach leaves whole, but for little kids, I find it’s easier if it’s torn.)
Finally, add in the al-dente pasta and stir to coat.
Serve warm. Leftovers keep well 1-2 days in an air-tight container.

Notes

See the post above for FAQs. And see the video above the recipe card for a visual example of how to make it.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from Kelsey Nixon

Nutrition Information:

Yield: 5Serving Size: 1
Amount Per Serving:Calories: 805Total Fat: 61gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 97mgSodium: 911mgCarbohydrates: 45gFiber: 10gSugar: 4gProtein: 27g