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Plant-based Pepperoni Pasta
Prepare to be amazed as the robust, smoky notes of Field Roast pepperoni dance harmoniously with the gentle crunch of zucchini noodles and the comforting familiarity of traditional pasta. The result is a dish that not only satisfies your taste buds but also respects your commitment to a planet-friendly, cruelty-free lifestyle.
In this culinary adventure, we'll guide you through the steps to create a plate that celebrates both taste and health. This dish is very reminiscent of pepperoni pizza, but in pasta form! So, tie on your apron, sharpen your appetite, and let's embark on a journey to savor every delectable bite of our Plant-based Pepperoni Pasta!
Plant-based Pepperoni Pasta Recipe
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.
