Peas may be one of the most difficult vegetables to integrate into a recipe. There’s no masking their taste or hiding the little green pearls in the body of your dish. So, this recipe lets them shine – and gets them out of my freezer that’s already too packed with pizza.
The Carbonara influence comes from a traditional Roman pasta dish that highlights bacon, egg, cheese and pepper. This recipe substitutes sausage for bacon and omits the egg in favor of a light lemon and almond milk cream sauce.
Carbonara-Inspired Ravioli and Sausage with Almond Milk Cream Sauce
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4-6
Boil raviolis and set aside.
Coat a pan with olive oil and cook chopped onions, garlic and sausage pieces until sausage has browned. Add in peas, almond milk, lemon, crushed red pepper, black pepper, garlic salt and parsley. Bring to a boil and let simmer for 10-15 minutes or until peas have softened.
Toss in ravioli and cook for about 5 minutes or until pasta is al dente and sausage is cooked all the way through.
Serve with extra Parmesan cheese and black pepper.