Spicy Pecan Italian “Sausage” and Grilled Vegetable Penne

By: Dawn Jackson Blatner, RDN

Serving Size: 7

Cook Time: 25 mins

 Simply season and ground pecans to create a plant-based version of spicy Italian “sausage.” In this recipe it’s added to grilled vegetables and pasta but you can also use it on a flatbread, pizza, soup and more.


1 12-ounce package brown rice penne pasta

1 teaspoon pecan or extra virgin olive oil

2 small zucchini, sliced in half lengthwise

2 small yellow squash, sliced in half lengthwise

1 24-ounces jar pasta sauce (no sugar added), warmed

Fresh basil leaves and parmesan cheese, optional, for garnish

Spicy Pecan Italian “Sausage”

1/2 medium onion, diced (about 1/2 cup)

1/2 tablespoon fennel seed

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/8 teaspoon sea salt

1/4 teaspoon red pepper flakes

1 cup raw pecan pieces (or lightly toasted)

1 tablespoon red wine vinegar


  1. Preheat grill to medium-high.
  2. Heat water in pot on stovetop for pasta.
  3. Make pasta according to package directions, drain and set aside.
  4. Make the spicy pecan Italian “sausage”: In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
  5. Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”.
  6. Lightly brush zucchini and yellow squash with olive oil and place on hot grill for 3 to 4 minutes per side, or until tender. Remove and chop into bite-sized cubes.
  7. Serve family-style or in individual bowls. Layer pasta, vegetables, and pasta sauce. Top with pecan “sausage” and fresh basil and parmesan if desired.

Nutritional Facts:





Saturated Fat