Turkey, Veggie & Coconut Pasta

Preptime – 10 min
Cook Time – 5 min
Allergy Info:  Dairy Free, Nut/Treenut Free, Soy Free

* TIP:  If you cook too much pasta, just freeze it!  It will last for weeks

1 pack of turkey polish sausage
1 bag of frozen veggies (you’ll need 2-3 cups)
1 can of kidney beans (strained & drained)
1 chopped onion
2 T olive oil
3/4 cup coconut milk
1 packet Goya chicken bouillon powder
1/4 cup white wine
3 cups frozen wheat pasta (already cooked)
1 teaspoon of your favorite poultry seasoning
pinch of salt & pepper

Saute onions in olive oil
Add 2 cups water, packet of Goya bullion, coconut milk, poultry seasoning, veggies and kidney beans.
Bring mixture to a boil.
Add Pasta and bring to a boil.
As soon as pasta boils, take off burner and set aside.

Slice your turkey sausage in the middle and saute in olive oil (approx 2 min on each side).
Cut sausage & mix in with pasta dish.

Serves 4-6 people.

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