Legacy of Passion

Spicy Veggie Sausage and Shrimp Pesto Conchiglie Salad with Broccoli Rabe


1. Combine all pesto ingredients in a food processor and puree until smooth, then set aside. You should have the consistency of a smooth paste.

2. Place a deep skillet over medium heat and add 1 tablespoon of olive oil. Saute veggie sausages until golden brown on each side, then remove the sausages and set aside. Add another tablespoon of olive oil and saute cauliflower florets until golden brown, then remove and set aside. Add the remaining 2 tablespoons of olive oil and saute shrimp, then add salt, pepper and almond milk. Reduce heat to medium low and simmer for 1 minute. Turn the heat off and add boiled conchiglie into the shrimp mixture, then add pesto and broccoli rabe and mix until all the conchiglie is coated with all the ingredients. Transfer conchiglie into a serving plate and top with cauliflower and veggie sausage.

3. If you want to eat this warm, serve immediately. If you want to enjoy this as a pasta salad, cover the top of the serving plate with saran wrap and refrigerate for 1 hour before serving.

Cook’s Notes:  You can substitute regular sausage for the veggie sausage.

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