Zucchini pork sausage pasta

Zucchini pork sausage pasta


1 box Cassava Kitchen Shell Pasta cooked Al denté
1 Zucchini
1 - 2 clove(s) garlic
9 oz Italian pork sausage 
1.5 oz tomato pasta
4 tbsp cream cheese
1 tbsp (chicken or veggie) stock concentrate
1/2 cup parmesan
Pinch of salt
2 tsp cooking oil
1 tbsp butter

Cooking directions

Bring a pot of water to a boil. Once water is boiling, add fusilli; cook, stirring occasionally, until al dente, 6-8 minutes

Reserve 1 cup of pasta cooking water, then drain and set a side

Trim zucchini and split in half lengthwise; slice into 1/4 inch-thick (halfmoon) crosswise. 

Remove sausage from casing; discard casing.

Heat up a large pan over medium high heat; add a drizzle of oil. Once oil is heated add sausage, cook, breaking up meat into pieces, until almost cooked through, approx. 3-5minutes.

Stir in garlic, tomato paste, cream cheese, stock concentrate and cup of reserved pasta cooking water. Season with salt and pepper as you see fit. 
Add butter, remove from heat; stir in butter until completed melted. Add zucchini and mixed thoroughly through sauce.

Add pasta last and stir in with half of the parmesan. 

Divide between bowls; top with remaining parmesan and serve. 

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