8
Nov

Pepperoni Pizza Pasta

This recipe comes from my Meals Made Simple cookbook. I wrote it when I was pregnant with our daughter Aila and was craving pizza constantly, and it remains a special recipe in our household.

I love a good pizza, but sometimes making the crust from scratch is too time-consuming. This simple Pepperoni Pizza Pasta combines all my favorite pizza flavors in a one-pot meal. I love to throw kale or other power greens into this dish, where they are concealed from my boys, Asher and Easton, by the delicious sausage, salami and sauce. If you have the book, you will notice that I switched to salami in the video and the recipe below. I used to be able to find a clean pepperoni at our grocery store but they aren't stocking it anymore so I switched to salmi instead! It is just as delicious, and makes it Whole30 compliant as well.

If you don't have a copy of this book yet, definitely pick one up before the new year! It includes 8 weeks of meal plans and grocery lists, plus all of the nutritional data is in the back of the book (and online here!), so it will be an awesome tool if you're looking to get back on track with your grain-free lifestyle, starting a Whole30, or just need some variety in your weekly meals.

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Pepperoni Pizza Pasta



AUTHOR:

SERVES: 4 to 6

Ingredients:

  • 4 ounces salami, diced
  • 3⁄4 pound mild Italian sausage, casings removed (chicken or pork)
  • 3 cups stemmed and coarsely chopped kale
  • 3⁄4 teaspoon sea salt
  • 3 pounds yellow squash
  • 3⁄4 cup tomato paste
  • 1 to 3 tablespoons water
  • 1 tablespoon nutritional yeast*
  • 2 teaspoons dried oregano leaves
  * Substitute Parmesan cheese for SCD
tidbits: Check the sausage and pepperoni ingredients carefully to avoid sugars, nitrates, and other additives.

Instructions:

  1. Heat a large pot over medium-high heat. Add the pepperoni and cook for 2 minutes on each side, until browned. Remove with a slotted spoon and set aside.
  2. Crumble the sausage and add it to the pot along with the kale and salt. Cook for 5 to 7 minutes, until the sausage is cooked through.
  3. Meanwhile, trim the ends off of the squash and use a spiral slicer or julienne slicer to create noodles.
  4. Add the noodles to the pot and sauté for 5 minutes, until crisp-tender.
  5. Stir in the tomato paste, 1 tablespoon of the water, nutritional yeast, and oregano. Cover and continue cooking for 8 minutes, until the sauce is simmering and the noodles are soft. Add up to 2 more tablespoons of water if the sauce needs to be thinned further.


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