An easy, healthy gluten free pasta dinner with turkey sausage, roasted butternut squash, spinach and Parmesan cheese!
We may be smack dab in the middle of the holiday season, but I’m still making regular dinners. How about you? Just because I’ve got shopping and parties and preschool bake sales and gingerbread decorating parties (for me, not the kids. Is that wrong?!), doesn’t mean I’m not still in the kitchen fixing dinner every night. Cause we gotta eat!
And at this time of year, I want easy, I want healthy (to combat all the sweets!), and I want family friendly, all-in-one dishes. So here we are. Pasta, pasta!
And not just any pasta. This is a certified gluten free pasta from Barilla that’s made with corn and rice and has no GMO ingredients. Because we all have people in our lives that are gluten free, am I right?
I have several friends who practice a gluten-free diet, for various reasons, and my mother-in-law also is gluten free. She’s visiting this month (I’m so looking forward to it – I’m blessed to have amazing in-laws!) and I’m always looking for healthy gluten free recipes we can all enjoy.
This gluten free pasta from Barilla is a big help. I found it at BJ’s Wholesale Club with my two favorite shopping buddies and was happy to snatch up a 4-pack. It’s got great taste and texture and can easily sub for your regular pasta. I really couldn’t tell a difference! Better yet, my husband didn’t know… he thought I’d accidentally bought white pasta instead of whole wheat. The color gave away that it was different, but he really thought it was regular pasta. That’s a win!
Plus, pasta nights can be so quick and easy — which is great when you have guests — so I’m happy I can add this to our dinner menu while my in-laws are here. It will free me up to do more talking and wine drinking together! Another win!
Cause that’s what the holidays are all about, right? Family and fun times together. And gathering around good food that everyone can enjoy.
You can visit BJ’s Wholesale Clubs on December 22nd and 23rd to see an in-store Barilla Gluten Free pasta demo at select clubs. Try it out and you’ll see for yourself. I may have to go back for more. Also, you can check out Barilla’s Gluten Free Pasta Pinterest board and Instagram page for more ideas.
Get your gluten free pasta on, and enjoy!
- 1 (2 lb.) package pre-cut butternut squash (see notes)
- 2 tablespoons extra virgin olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 (1 lb.) box of Barilla gluten-free penne pasta
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 (1 lb.) package of hot Italian turkey sausage links, removed from casing
- 1 (8 oz.) bag baby spinach
- 2 tablespoons apple cider vinegar, divided
- 1 teaspoon maple syrup
- 1/4 cup grated Parmesan cheese, plus extra to pass at table
- Preheat the oven to 450.
- Mix butternut squash with 2 teaspoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Spread the squash out evenly on a baking tray. Roast at 450 for 30 minutes, stirring after 20 minutes.
- Meanwhile, cook the Barilla gluten-free pasta according to package directions. You’re going to reserve about 1/2 cup of the cooking liquid when it’s done.
- While the pasta is cooking, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onion and saute until softened and translucent, 3-4 minutes. Add garlic and saute another 30 seconds. Add turkey sausage (removed from the casing) and saute until well browned and cooked through, 7-8 minutes, breaking it up with a spoon as it cooks.
- Add 1 tablespoon apple cider vinegar and stir to mix.
- Add the cooked pasta (reserve 1/2 cup of the cooking liquid) to the cooked sausage. Add the spinach, remaining salt and pepper and stir for 1-2 minutes to let the spinach wilt slightly. Turn off heat.
- Add the pasta-sausage mixture to a large bowl and add the roasted butternut squash. Drizzle with the remaining tablespoon apple cider vinegar, remaining tablespoon of extra-virgin olive oil and the maple syrup. Stir to combine, then stir in Parmesan cheese. Taste and add more salt and pepper if needed.
- Serve in bowls with extra Parmesan cheese for passing at the table.
I buy a 2-pound container of butternut squash that is already pre-cut into 1/4-1/2 inch small pieces. It makes me happy. If you can’t find it, you can buy a medium butternut squash and peel and chop it yourself (be sure to clean out the inner seeds and pulp).
If your pan is full with the sausage and pasta, you can go ahead and transfer everything to a large bowl and add the spinach there. The heat from the sausage and the hot pasta will wilt the spinach.
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 570mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 5g
** Have you tried gluten free pasta? **
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