Hidden-Vegetable Sausage Spaghetti
| Preheat oven to 325°F | |||||||||
| The sauce freezes well — keep the crispy kale separate | |||||||||
| 14–16 oz whole-wheat spaghetti | boil al dente |
toss with sauce |
serve, topped with crispy kale |
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| 2 Tbs. olive oil | brown 5–6 min, set aside |
stir sausage back in |
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| 12 oz soy-free chicken sausage | finely chop or slice |
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| 2 large carrots | finely dice | cook in same skillet 10–12 min, very soft |
cook 1–2 min more |
simmer ~5 min |
stir in, heat through |
blend smooth |
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| 1/2 large yellow onion | finely dice | ||||||||
| 1 stalk celery | finely dice | ||||||||
| 1 tsp. garlic powder | |||||||||
| 1 tsp. dried oregano | |||||||||
| 1 tsp. kosher salt | |||||||||
| 1/2 tsp. black pepper | |||||||||
| 1/4 tsp. red pepper flakes (optional) | |||||||||
| 1 28-oz can crushed tomatoes | |||||||||
| 3/4 cup full-fat coconut milk | |||||||||
| 3 packed cups kale | finely chop | toss with oil & salt |
bake 25–30 min, stir once, until dry & crisp |
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| 2 Tbs. olive oil | |||||||||
| kosher salt, a few pinches | |||||||||