Turkey Sausage Pasta with Peas (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound rigatoni pasta | For vegan: use vegan pasta |
| 2 tablespoons olive oil | |
| 1 clove garlic | Washed, peeled and minced |
| 1-pound meatless sweet Italian turkey sausage (tofurky) | |
| 2 tablespoon flour | |
| 12 ounces frozen green peas | |
| 2 cups nonfit evaporated milk | For vegan: use vegan cream cheese |
| 2 tablespoons olive oil | |
| ¼ cup grated Parmesan cheese | For vegan: use vegan Parmesan |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of lightly salted water to a boil | |
| 2 | Add pasta and cook for 8 to 10 minutes or until al dente; drain | |
| 3 | In a skillet heat oil and sauté garlic over medium heat | |
| 4 | Brown sausage in skillet | Cook until internal temperature reaches 165 F. degrees |
| 5 | Once brown, add flour and simmer for 5 minutes. | |
| 6 | Slowly add evaporated milk and olive oil to skillet; bring to a slight boil. | |
| 7 | Add peas and Cook for 5 minutes uncovered | |
| 8 | Toss with cooked pasta and top with Parmesan cheese. Serve hot. |
