Pasta with Red Chard and Sausage
- 1 box Barilla Rotini
- Splash of Olive Oil
- 1 onion diced
- 3/4 lb bulk sausage {I really like sage - use your preferred bulk sausage}
- 1/3 C white wine
- 1 Tb Tofutti Sour Cream {or other vegan sour cream}
- 1/2 bunch red chard all parts diced into bite size pieces
- 1/2 lemon - juiced and zested {make sure it is organic}
- 1/4 C grated Parmesiano Reginao - optional
- salt, pepper, and optional red pepper flakes
1. Cook pasta according to directions and set aside. - While pasta is cooking,
2. Heat olive oil in a pan and when hot
3. Add onions and sauté until soft, then
4. Add sausage and cook until it is done. Next
5. Add white wine, and Tofutti Sour Cream. Let it reduce - by cooking for a couple of minutes or so.
6. Add chard, lemon juice, and lemon zest. Saute until chard is done.
7. Add - if using - Parmesiano Regiano; adjust salt and pepper.
The girls gave it a thumbs up!