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Sausage and Roasted Veggie Pasta
Ingredients: (4 servings)
1 yellow onion, cut into wedges
1 green bell pepper, cheeks removed, cut into bite-size pieces
10 button mushrooms, stems removed
3 Tbsp olive oil, divided
Garlic salt and ground black pepper, to taste
20 grape tomatoes
3 chicken sausages (any flavor), thinly sliced
1/4 c whole milk
12 oz pasta (Bowtie, Penne, Elbow Mac or Fusilli), cooked according to package instructions
1/2 c shredded Mozzarella cheese
Fresh basil for garnish
1. Preheat the oven to 400°F. Arrange the onions, peppers and mushrooms on a baking sheet lined with parchment paper. Season with salt and pepper, to taste, and toss with 2 Tbsp of olive oil. Bake for 15 minutes.
2. Turn baking sheet around and add the tomatoes. Season with more salt and pepper and toss with the remaining olive oil. Bake another 15 minutes, until vegetables are caramelized.
3. Meanwhile, in a large skillet over medium heat, add the sausage and saute until heated through. Turn up the heat and add the milk. Stir until thickened, about 5 minutes.
4. Add the vegetables and any pan juices to the skillet. Toss in the cooked pasta and Mozzarella. Top with basil before serving.
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