Muddy River Pasta Alfredo with Garlic Rolls

Dinner

Ingredients 8 servings

Fettuccine Pasta 2.0 pound(s)

Gluten-Free Fettuccine 2.0 pound(s)

Alfredo Sauce (15 oz jars) 2.0 jar(s)

Dairy-Free Alfredo Sauce 2.0 jar(s)

Chicken Sausage, prefrozen 1.0 pound(s)

Roasted Red Peppers (jarred) 2.0 whole

Zucchini 1.0 whole

Bell Peppers 1.0 whole

Parmesan Cheese 0.5 cup(s)

Nutritional Yeast 0.5 cup(s)

Olive oil 2.0 tablespoon(s)

Garlic Dinner Rolls 8.0 whole

Gluten-Free Rolls 8.0 whole

Butter 4.0 tablespoon(s)

Garlic, minced (for rolls) 2.0 piece(s)

Jicama, peeled and sliced, for side salad 1.0 bag(s)

Apples (for side salad) 2.0 whole

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Freeze chicken sausage.

ON THE RIVER: Cook pasta per package directions; drain. Heat olive oil in a skillet; cook thawed sausage until browned. Add zucchini, bell pepper, and roasted red peppers; sauté 3 minutes. Add alfredo sauce and stir until heated through. Toss with pasta. Top with parmesan. Make garlic rolls: mix butter and garlic; spread on rolls; wrap in foil and heat on stove 5 minutes. Serve jicama and apple slices on the side as a refreshing salad.