This Gluten Free Pasta with Sausage is a great dinner exciting meal prep lunch. The chickpea pasta offers extra protein and fiber mixed with delicious chicken sausage, sautéed onion, zucchini, and coated in a sauce made out of diced tomatoes and white wine. This dish reheats perfectly and is great if you are looking for something different for meal prep. Packed with fresh flavors and a fraction of the calories-what more can you ask for when you are craving pasta?
Why is this great for Meal Prep?
This dish is a perfect choice if you are getting bored with lunch ideas. Not only is it easy to prepare, but it allows you to use up some vegetables in your fridge that may be on their way out. In this recipe, I use Banza chickpea pasta. If you are gluten free this is a great dish, and if you are not gluten free, this pasta offers way more protein and fiber which is going to keep you fuller throughout the day as compared to normal pasta. When I meal prep, I prefer to come up with ideas that are going to keep me as full as possible without adding lots of calories and points, and this dish is definitely it! If you don’t want to use chickpea pasta, any other pasta is fine, but make sure to adjust the macros and/or weight watcher points noted below. This recipe reheats beautifully for meal prep. The chicken sausage stays juicy, the vegetables continue to add a great flavor, and the sauce is so delicious and doesn’t get too soaked up from the pasta after being reheated.
What you’ll need to make this Gluten Free Pasta with Sausage
- Chickpea pasta (I used the Banza brand)
- Chicken sausage (I used Nature’s Promise basil pesto chicken sausage)
- White wine (something dry is best, I used Pinot Grigio)
- Chicken broth
- Diced tomatoes
- Kosher salt
How to make Gluten Free Pasta with Sausage
Preparing the Pasta
To begin, boil a large pot of water for the pasta. For this recipe, I decided to use Banza chickpea pasta. If you are gluten free, this is a perfect replacement for regular pasta. I’m not gluten free, but I still like to use Chickpea pasta because it adds more protein and fiber to the dish, and the taste is the closest to regular pasta I have found. If you don’t want to use chickpea pasta or just don’t have it on hand, regular pasta is totally fine, just make sure to recalculate the macros and adjust the weight watcher points if necessary. This recipe calls for 8 ounces, or one box, of the chickpea pasta. Cook it according to the package directions while prepping the rest of the ingredients.
Cooking the Vegetables and Sausage
Start by slicing the large onion and zucchini, and mincing the garlic cloves. In a large, deep frying pan, sauté the onions in olive oil spray. While they are cooking, season with kosher salt and pepper. Allow the onions to cook for 10 minutes, or until they start to caramelize. As the onions are cooking, cut the chicken sausage into bite size pieces. I used basil pesto chicken sausage, but feel free to replace it with any variation you like or can find in your local supermarket. I have seen tomato and mozzarella chicken sausage or Italian chicken sausage which would work perfectly as well. The brand I used came fully cooked, so they just need to be browned in the pan. When the onions are caramelized, add the chicken sausage to the pan and allow it to get a nice color, around 5 minutes. Next, add the minced garlic and cook for about 1 minute. You really just want to allow the garlic to become fragrant, but make sure to not burn it.
The next step is to add the white wine, chicken broth, and a can of diced tomatoes with the juices. For the wine, I used pinot grigio, but if you have another dry white wine on hand that is similar that should be fine. Cook the mixture until it is boiling and the wine is fully cooked off. Then, add the sliced zucchini and cook for ten minutes, or until tender. Taste for seasoning and add the mixture to the cooked pasta. Garnish with fresh basil and you are done! Adding some parmesan cheese on top is optional, but would also be a delicious addition.
Gluten Free Pasta with Sausage
- frying pan
- large pot
- 8 oz chickpea pasta, I use Banza
- 10 links chicken sausage, I use Nature's Promise brand, this is Stop and Shop or Giant's organic store brand
- 2 medium zucchini, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 cup white wine, dry, like Pinot Grigio
- 1 cup chicken broth
- 14 oz diced tomatoes, with juices
- fresh basil leaves
- kosher salt + pepper
- Cook the pasta according to package directions.
- In a large, deep frying pan, sauté the chopped onion in olive oil spray and season with kosher salt and pepper.
- Cook for 10 minutes or until the onions start to get caramelized.
- Chop the chicken sausage into bite-sized pieces and add it to the pan. (This brand comes fully cooked, so I just wanted to brown them for some color and extra flavor).
- Cook for another 5 minutes until the sausages are browned to your liking.
- Next, add the garlic and cook just until fragrant (about 1 minute).
- Add the wine, broth and diced tomatoes and bring to a boil.
- Once boiling, add the zucchini slices and cook for 10 minutes until tender.
- Taste for seasoning, add the mixture to the pasta and toss to coat. Garnish with fresh basil.
- 8 WW points
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