Italian Sausage Cauli-Cream Noodles

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Italian sausage, cauliflower cream, and cherry tomato pasta on white plate on counter with wood spoon. Parsley and tomatoes on counter and bowl in background.

This Italian Sausage Cauli-Cream Noodle recipe has homemade garlic and herb filled turkey  sausage with bright and fresh cherry tomatoes in a rich and creamy non-dairy cauliflower cream sauce – YUM!  You could just eat it with a spoon…maybe right out of the pan…I’m just sayin’.  However, to make it more civilized, the recipe suggests to mix it with light and airy, thin rice noodles that soak up every last bit of the sauce for the perfect bite!

Italian Sausage Cauli-Cream Noodles brings together two of my recent recipes into one new amazing creation!

  1. It includes homemade Turkey Italian Sausage that I first posted in my Chicago Style Pizza recipe. The turkey Italian sausage tastes amazing and very close the traditional pork sausage with garlic, fresh parsley, and fennel seed.
  2. It has cauliflower cream.  A couple weeks back I posted Green Cauliflower Cream Fettuccine, which was vegetarian, but meat lovers can enjoy this creamy dairy-free delight too!

And so, I bring you my latest recipe, Italian Sausage Cauli-Cream Noodles!

PREP-AHEAD TO MAKE YOUR ITALIAN SAUSAGE & CAULI-CREAM NOODLES

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

  • Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes.

  • Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion.  Pour the cauliflower cream into a storage container.

  • Chop 4 Tbls Parsley.  Place 1 tbls in a small baggie for garnish.  The remaining 3 tbls will go into the turkey sausage.
  • Make the turkey Italian Sausage.  Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl.  To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper.  Mix to combine.  Place the raw meat in a sealed bag.

  • Make the rice noodles and store in a gallon bag.
  • Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

LET’S COOK:

First, rinse the cherry tomatoes and cut each in half.  Set aside.

Cook the turkey in a large pan.  As the meat sears, break it up into bite-size pieces with a spatula or spoon.

Pour in the cauliflower cream sauce and stir to combine the flavors, scraping the bottom of the pan for all of the brown-goodness and mixing the sausage into the sauce.

Next add in the halved cherry tomatoes and stir gently to combine. You will only be slightly cooking the tomatoes as you want to retain that fresh burst of flavor in this dish.

Last, place the cooked noodles back in a strainer and rinse with warm water.  Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix.  Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

Plate, garnish with parsley and enjoy!
😍Carrie

Italian Sausage Cauli-Cream Noodles

This Italian Turkey Sausage Cauli-Cream Noodles recipe is a gluten-free & guilt-free, creamy, decadent, delicious pasta dish.  It has homemade Italian Sausage with ground white meat turkey and a dairy-free cream sauce made from cauliflower. Then a burst of fresh flavor from cherry tomatoes. Gluten-Free Rice noodles are fine like angel air and really soak up all of the creamy deliciousness in every bite.  Gluten-Free. Dairy-Free.

Course Main Course
Keyword cauliflower, cauliflower cream, dinner, ground chicken, ground turkey, healthy dinner, healthy recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 565 kcal
Author Carrie Tyler

Ingredients

Cream Sauce

  • 3 cups Cauliflower florets
  • 1 cup Chicken Broth

Italian Sausage

  • 1 lb Ground Turkey or Chicken raised without antibiotics
  • 2 cloves garlic
  • 1 tsp Fennel Seed
  • 4 Tbls Parsley chopped
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Salt
  • 1 Tbls Extra Virgin Olive Oil

Other

  • 8-10 oz Cherry or Grape Tomatoes
  • 8 oz Vermicelli Rice Noodles

Instructions

Prep Ahead to make your Kit:

  1. Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes. Turn off heat and let sit for another few minutes.

  2. Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion

  3. Add 1/2 tsp Fresh Ground Pepper and test to see if additional salt is needed. The chicken broth will add a salty flavor, so it may not be required.  Pour the cauliflower cream into a storage container or jar.

  4. Chop 4 Tbls Parsley. Place 1 tbls in a small baggie for garnish. The remaining 3 tbls will go into the turkey sausage.

  5. Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl. To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper. Mix to combine.  Store in a large (gallon) storage bag.

  6. Make the Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small. When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.  Store in a large (gallon) storage bag.

  7. Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

Cook:

  1. Rinse and cut the cherry tomatoes in half.  Set aside.

  2. To a preheated pan, add 1 tbls extra virgin olive oil. Add the Italian Sausage Turkey mixture. Break apart the meat and let it sear.  Continue to break it up into bite-size pieces and let it brown on all sides, about 8 minutes total cooking time.

  3. Pour the cauliflower cream sauce over the cooked turkey sausage in the pan and stir to combine heat up the sauce again. Add the halved cherry tomatoes and stir to combine and heat. Note, the tomatoes will only lightly cook which keeps the bright, fresh, bursting flavor in this dish!

  4. Place the cooked noodles back in a strainer and rinse with warm water. Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix. Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

  5. Plate the pasta, sprinkle with remaining chopped parsley. Enjoy!!

    Noodles with cauliflower cream sauce, sausage, and tomatoes on white plate on counter with tomatoes, parsley, and spoon on counter

Turkey Moroccan Meatballs Stuffed Pitas

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Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

Hello, Beautiful!  Yep, these are some beautiful – and irresistible I might add – Moroccan Meatballs Stuffed Pitas!  They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Moroccan Meatball Stuffed Pitas are incredibly easy to make, fun to stuff, and so delicious to eat.

The truth is, I haven’t made many Moroccan dishes, but one of the easiest ways to change up a dinner rut is to add new and different flavors.  Making meatballs from ground turkey instead of beef and adding new and different spices does just that!

So, what led me to Morocco you ask?  Well, I’ve been a little bit obsessed with ginger.  But when cooking with it, always find myself making some type of ginger stir fry.   So I really wanted to find a new way to use it, a new cuisine other than Asian.  Moroccan cuisine is known for its warm spices, one of which is ginger!  And the rest, as they say, is history…or in this case, MEATBALLS!

Oh, and in case I have intrigued you with ginger stir fry, check out these amazing recipes!

Moroccan Meatball Stuffed Pitas on a plate. They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

PREP AHEAD FOR YOUR MOROCCAN MEATBALLS PITAS

While there are a few delicious components to these beautiful stuffed pitas, it all starts with the turkey meatballs.  The spices that give them that warm Moroccan flare are garlic, ginger, turmeric, coriander, and cayenne.

To ensure that all of these spices are evenly distributed into every single meatball, I like to first mix them with the egg to create the wet mixture.

Then, I mix them into the ground turkey with the parsley and bread crumbs.

Next, roll into small 1 inch meatballs.  You should get about 26 meatballs, so with 3-4 meatballs per pita, you get 7-8 half pitas stuffed!  Perfect for a family of 4-5 people.

Next comes the homemade Hummus!  This hummus is so simple and just lets the chickpeas do their job – taste amazing!  For this recipe, put the clove of garlic, the olive oil, and water into a food processor until smooth.  Then add the drained chickpeas and blend until smooth.  That’s it!

The yogurt sauce is equally as easy to make!  Just lemon zest, a little lemon juice, parsley, salt, and pepper.

COOK & ASSEMBLE YOUR MOROCCAN MEATBALL PITAS

First, cook them under the broiler for 5-6 minutes until they start to brown on top.

Then move them down to center rack and turn the oven to 375 to bake for 15 minutes.  They should be golden brown from the turmeric and other spices when done.

Next, warm up the pitas in the oven and start filling.  First fill with the hummus, add 3-4 meatballs, top with the lemon yogurt sauce, garnish with parsley and ENJOY!

 

Moroccan Meatball Stuffed Pitas

Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Easy, Fun, Delicious, and Good for You!

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 730 kcal
Author Carrie Tyler

Ingredients

Moroccan Turkey Meatballs

  • 1 lb White Meat Ground Turkey, free range, raised without antibiotics
  • 3/4 cup breadcrumbs
  • 1 Egg
  • 2 cloves Garlic
  • 3 tsp Ginger, minced
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cayenne Pepper
  • 2 Tbls Parsley, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1 tsp Extra Virgin Olive Oil

Hummus

  • 1 can Chickpeas
  • 1 Tbls Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1/4 cup water

Lemon Yogurt Sauce

  • 5 oz Plain Greek Yogurt
  • 1 Lemon
  • 1 tsp Parsley, finely chopped
  • 1/4 tsp Salt
  • Fresh Ground Pepper, to taste

Other

  • 4 Pita Breads, cut in half
  • 2 Tbls Parsley, chopped for garnish

Instructions

Prep-Ahead: Ingredients

  1. Mince 2 cloves garlic.

  2. Peel and mince about 1 inch piece of ginger to get 2 tsp.  

  3. Chop 5 tbls parsley...2 tbls for the meatballs, 1 tbls for the lemon yogurt sauce, 2 for garnish.

Prep-Ahead: Meatballs

  1. To a small mixing bowl, add 1 egg, the 2 cloves minced garlic, 2 tsp minced ginger, 1/2 tsp Turmeric, 1 tsp Ground Coriander, 1/2 tsp Cayenne Pepper, 1/2 tsp salt, 1/2 fresh ground pepper.  Mix together thoroughly with a fork.

  2. To a large mixing bowl, add the Ground Turkey, the egg and spice mixture, the 2 Tbls chopped parsley, and the 3/4 cup bread crumbs.  Using your hands or a large fork, mix to thoroughly combine.

  3. Make small meatballs that are about an inch in diameter.  Recipe makes approximately 26 meatballs.  At this point, you can store them in the fridge, freeze them or cook them.

Prep-Ahead: Hummus and Yogurt Sauce

  1. To a food processor, add 1 clove garlic, 1 tbls extra virgin olive oil, 1/4 tsp fresh ground pepper, and 1/4 cup water. Blend until smooth.  Rinse and drain 1 can of chickpeas.  Add them to the food processor and blend until smooth.

  2. Zest the entire lemon, then quarter.  To a small bowl, add the yogurt, the lemon zest and the juice from 1 quarter of the lemon.  Add 1 tsp chopped parsley.  Mix and then add salt and fresh ground pepper to taste.

Cook and Assemble

  1. Preheat oven to 375 degrees F.  Drizzle a tsp of olive oil on a large sheet pan and rub it around to coat the bottom.

  2. Turn the oven setting to broil and place the turkey meatballs under the broiler for 5-6 minutes or just until starting to brown.

  3. Then move down to center rack and turn oven setting back to Bake at 375 degrees.  Bake for 15 minutes until internal temp reaches 165.

  4. Wrap pitas in aluminum and put in the oven to warm for the last 10 minutes of the meatball cooking time to warm through.

  5. Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and Enjoy!