Cheesy White Bean & Sausage Fusilli

Cheesy WB & Sausage Fusilli

Prep Time: 20 Min
Cook Time: 25 - 30 Min

​Yields: 4 Servings 

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 4 x Beyond Meat Hot Italian Sausages, sliced
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 540ml can Salt Free White Beans, drained & lightly rinsed
• 1 C Grape Tomatoes, halved
• 1 C White Wine ( I used Pinto Grigio)
• 1 C Whipping Cream, room temp
• 400g Dry Fusilli Pasta
• 2/3 C Pizza Mozzarella, shredded
• 1 C Extra Old White Cheddar, shredded
• 3 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Parsley

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil and leave covered.
• Begin heating the EVOO, butter, and pepper flakes in a large skillet set to just about medium heat. Make sure the pan is properly preheated before continuing. Once heated, add the sausage rounds in a single layer and let them fry until seared nicely on both sides. Remove the sausages and add the garlic, onions, and a good pinch of both salt & pepper. Stir and cook 5ish minutes.​

NOTES

You will notice in the second photo that the garlic is already in the skillet. This was an oopsie on my end and was adjusted for the recipe. It didn't burn, but it almost did, and that's not a good thing lol

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• Next, add the white beans, tomatoes, and another good pinch of salt & cracked pepper. Continue to stir and cook another 4 - 5 minutes before adding the wine and a pinch of salt, and letting that simmer until reduced by about 2/3. At this point, add your fusilli to the boiling water and pour the room temp cream in to the skillet. Once it starts to bubble away, reduce the heat to a simmer and season with salt & pepper. Continue to simmer until pasta is almost perfectly al dente.
• Strain the noodles directly in to the skillet and start tossing the pasta in the sauce over the low heat. Continue tossing until sauce has thickened up and noodles are now perfectly al dente. Add the cooked sausage back in and toss until sausage has warmed through once again. 
• Turn off the heat and add the mozz, cheddar, parsley,  and a good ladle of the hot pasta water. Toss until melty and cheesy. Taste and adjust salt / pepper if needed.
• Serve each portion with some fresh parsley and ENJOY!

HAPPY VEG