Tomato Basil Sausage Cream Sauce is a dairy free sauce with a “cheesy” delicious taste! Served over butternut squash noodles as a perfect compliment. Recipe is Paleo, Whole30 compliant, and sure to be loved by the whole family!
Sometimes you need ultimate comfort food in the healthiest way possible. That’s how I roll in the month of December. Well really, through all of fall and winter. I love the creamy sauce in this recipe that is reminiscent of a cheesy delicious pasta dish! Made with a few “secret” ingredients to bring you a dairy-free version; you’ll be shocked at how this could all work perfectly together! And I promise, no one will have any idea what you put in it, just that it tastes absolutely delicious.
This recipe has been on repeat in my household for several months now, and I’m so excited to finally bring it to you!! I’ve made it several times over the past 3-4 months, and think I finally have it just right. Our last round of Whole30 from August through September included this dinner more than a few times. The super yummy sauce was so mind blowing to my husband who couldn’t figure out how it could taste so creamy and delicious without the addition of dairy.
I start by spiralizing butternut squash, and tossing in the oven to cook. While the squash is baking, the sauce is assembled. It comes together pretty easily with canned tomatoes, onion, garlic, basil, sausage, and then the creamy part is added. My concoction is a mix between some coconut milk, and nutritional yeast. The nutritional yeast is a MUST, because not only does it mask any coconut taste, but it gives this dish a super yummy cheesy taste!
I’m totally obsessed with butternut squash noodles by the way, they are my absolute favorite vegetable to spiralize! You can use a different vegetable here, like zucchini, but I am pretty darn happy with this combo of flavors.
Top with some fresh basil, and serve.
Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce
- 2 butternut squash bulbs
- 3 tbsp avocado or olive oil divided
- 1 lb mild Italian sausage
- 1 med yellow onion diced
- 2 cloves garlic minced
- 1 28 oz can of whole tomatoes
- 2 tsp dried basil
- 1/2 cup full fat canned coconut milk
- 1 tbsp nutritional yeast
- 1 tsp sea salt + more to taste
- 1/3 cup chopped fresh basil
Preheat your oven to 375 degrees. Line a baking sheet with foil and lightly grease with a non-stick spray. Set aside
Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper the squash. Place in the oven and bake for 25-30 minutes.
Meanwhile, make your sauce. Heat a large skillet to medium heat. Once hot, add remaining 2 tbsp oil. Saute onion for 2-3 minutes, then add sausage. Continue to cook until sausage is cooked through about 8 minutes.
Now add garlic. Top with canned tomatoes, fresh basil, and let simmer over medium low heat for another 10 minutes stirring occasionally.
Now add coconut milk and nutritional yeast to the sauce. Continue to simmer for another 5 minutes, stirring and combining the sauce so it's nice and creamy.
Remove the noodles from the oven. Plate butternut squash noodles, pour sauce on top, and serve with fresh basil.