Creamy Kale and Turkey Sausage Pasta with Sun-Dried Tomatoes

Finding healthy ingredient swaps is always a gamble. I was skeptical about turkey sausage, but I wanted to make this Italian sausage pasta recipe lighter so I decided to give it a chance. I liked the flavor just as much as any Italian pork sausage and it’s likely going to replace it in many recipes I make the majority of the time. I can’t wait to try it in this Zuppa Toscana Soup. If you are new to turkey sausage too, I used the Jenn-o brand and I really liked it. I found it in the poultry section by the ground turkey. Just a word of advice, buy the larger jar of sun-dried tomatoes so you can use half for this recipe then use the other half for this irresistible Sun Dried Tomato Basil Hummus. It is seriously amazing! Fresh basil and oregano also take this dish to the next level, and I recommend serving with garlic bread or a Caesar salad. Kale isn’t always a favorite (you can also try spinach) but sneaking vegetables into a pasta dish with a good sauce is a major win. Some bell peppers, mushrooms, zucchini, and red onion would also be delicious. If you like some spice, try adding red pepper flakes or using spicy Italian sausage instead of a milder turkey sausage. Ground beef will also work in a pinch! You are going to love this pasta and since it uses plenty of fresh kale, turkey sausage, and a lighter cream sauce you can feel good about eating it! If you do have leftovers, store them in an airtight container in the refrigerator for lunch the next day—maybe add a splash of cream to refresh it!

 

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