There are so many aspects of this dish that I just love so let me jump right in: crisp apples, crunchy Italian sausage, colorful veggie noodles, and a dairy-free cream sauce. Salty, sweet, and easy on the belly! What more could you want?
This was also a perfect opportunity to use those fresh picked apples from the orchard in the fall (pictured below) to add some color and nutrition to an already awesome dish. The best part- Granny Smith Apples are low in calories and fat, but rich in carbohydrates that will provide lasting energy.
For the noodles, replacing a spiralized vegetable for your traditional wheat or flour pasta is a fairly simple substitution that can go a long way. Beets are an excellent source of dietary fiber and folate, as well as magnesium, phosphorus, vitamin C, iron and vitamin B6. Plus, they make a great noodle texture.
I personally own this spiralizer
This dish is an easy weeknight dinner or make-ahead batch to take with you for lunch. I love to cook my sausage a little longer to ensure crispiness and more leftover bits on the skillet to sautee with the beets. It’s also nearly foolproof, and leaves plenty of room for creativity with different veggie noodles and toppings!
If you try our Beet Noodles with Crispy Sausage and Granny Smith Apples, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!
[tasty-recipe id=”2382″]
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