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Chicken Sausage Pesto Pasta
Prep Time
15 mins
Cook Time
15 mins

Pesto pasta with chicken sausage - gluten-free and dairy-free

Course: Main Course
Cuisine: Italian
Keyword: baked chicken, pasta, pesto, sausage
Servings: 6 servings
Author: Julia
Pesto Sauce:
  • 1 cup basil tightly packed
  • 2 cups baby arugula tightly packed
  • 1/4 cup liquid aminos
  • 1/2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/2 cup roasted pumpkin seeds
  • 1/3 cup avocado oil
  • 1/2 tsp sea salt to taste
  1. Begin by preparing the pesto sauce. Add all ingredients for the pesto except for the oil to a food processor. Pulse to chop. Leave the food processor on and stream the oil through the top until it is incorporated. Refrigerate until ready to use.

  2. Prepare the pasta noodles according to package instructions. While the pasta is cooking, slice up the sausage and cook it in a skillet. To do so, head 1 to 2 tablespoons of avocado oil (or cooking oil of choice) to a skillet and heat to medium-high. Place the slices of sausage on the hot skillet and cook until seared, about 2 minutes. Flip and continue cooking another 2 to 3 minutes.

  3. Drain the pasta, then transfer it back into the pot you used to cook it. Add the cooked sausage and pesto sauce and stir well (but carefully!) to combine. Taste pasta for flavor and add more sea salt, and/or lemon juice to taste.