Indulge in a symphony of flavors with our tantalizing Plant-based Pepperoni Pasta recipe! This delightful dish combines the savory allure of Field Roast pepperoni with a wholesome medley of pasta and zucchini noodles. Bursting with both creativity and nourishment, this recipe offers a modern twist on a classic favorite, embracing the goodness of plant-based ingredients.
Ingredients You'll Need:
2 tablespoons CampoSur Organic Extra Virgin Olive Oil
1 package Field Roast Plant-Based Pepperoni Slices
3 cloves garlic, chopped
Salt and pepper
1 cup pasta sauce
1 serving pasta of your choice (We used half zucchini noodle and half linguine)
Fresh chopped basil for garnish
Instructions:
- Heat a pan over medium-high heat with olive oil. Add Field Roast Plant-Based Pepperoni Slices to the pan and cook for a few minutes until it begins to crisp. Set aside.
- Using the same pan, heat olive oil, add garlic, and cook until fragrant. Season with salt and pepper. Add the pasta sauce and stir until simmering.
- Cook the pasta according to package instructions. Drain and set aside.
- Add the cooked pasta, zucchini noodle, and pepperoni slices to the pan with the sauce. Toss to combine and continue cooking until the sauce has thickened and sticks to the pasta.
- Serve hot with fresh basil leaves as a garnish.
