Paleo Butternut Squash Fettuccine with Chicken Apple Sausage

23 Sep

Oh. My. Goodness.  I’m so very torn right now. On the one hand I want to put this in the ok congratulations it’s possible but I’m never doing it again category.  On the other hand it was so DELICIOUS and tastes EXACTLY like pasta I would love to make it all the time!  For the record, and the reason why I’m tempted to put this in the ‘never doing it again’ category, it is INFINITELY EASIER to make normal, gluten-y, pasta!  You might be better off rolling the dough out by hand.  I used my pasta roller KitchenAid attachment and the dough and I went to battle….  30 minutes later I won the battle.  Very happy I stuck it out!

Paleo butternut squash fettuccine with chicken apple sausage

Paleo butternut squash fettuccine with chicken apple sausage

Paleo Fettuccine:

1 cup blanched almond flour (slightly finer than almond meal, so I don’t recommend using almond meal)

2/3 cup arrowroot powder

1 cup tapioca starch

2 tsp. kosher salt

2 tsp. olive oil

4 large egg yolks

2 large eggs

Paleo pasta dough after kneading

Paleo pasta dough after kneading

Paleo fettuccine noodles

Paleo fettuccine noodles

Fettuccine method:

Whisk together the dry ingredients and put them in the mixing bowl of your stand mixer.  Make a well in the center and place the dough hook attachment on the mixer.  In a separate bowl whisk together the eggs, yolks, and olive oil.  Pour egg mixture into the well you created in your mixing bowl.  Turn the mixer on low.  As the dough mixes gradually assist the dry mixture into the center.  Once a ball has started to form turn off the mixer.  Knead by hand for a few minutes until the dough is smooth in texture.  Separate the dough into manageable pieces and either use a rolling pin or a pasta roller machine to bring the dough to the desired thinness.  If rolling by hand use a knife to cut strips of noodles, otherwise use the fettuccine attachment for your pasta machine to cut the dough.  Set the dough aside in a single layer.  Boil a pot of salted water (“salty like the ocean” as Chef Anne Burrell would say) with a tablespoon or two of olive oil in it as well.  Once the water reaches a boil add the noodles and cook for 3 minutes.  I cooked my noodles in two batches, stirring continuously.  Use a spider (the utensil) to retrieve the noodles from the water and place in your prepared sauce (recipe below).

Butternut Squash Alfredo:

12oz package of chicken apple sausage, cut into 1/2-1 inch pieces

15oz precooked organic butternut squash*

2 cups unsweetened cashew milk

3 cloves garlic, minced

1/4 tsp. ground nutmeg

1 tsp. kosher salt

1/2 tsp. pepper

10 fresh sage leaves, chiffonade

Olive oil

Sauce method:

In a deep large skillet add 1 tablespoon olive oil and heat over medium heat.  Add garlic and sauté 2 minutes.  Add butternut squash, cashew milk, nutmeg, and sage.  Bring to a boil and add sausage.  Simmer for 15 minutes to cook the sausage and reduce/thicken the sauce.  Season to taste with salt and pepper.  Add pasta, toss to coat, and enjoy!

*I realize the irony in going through all the trouble of making the noodles only to use precooked butternut squash.  You can find this item in the frozen food section or sometimes in a can in the organic section. 

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