HEAT a large skillet over medium heat. Cut or chop bacon into small pieces and cook in pan until crispy, breaking apart as you cook. Cook for 7-8 minutes, then remove from pan.

DRAIN and set aside most of the bacon grease. Add the sausage, cooking 4 minutes on each side until browned. Remove from pan.

CHOP all veggies. One easy way to do this is to seed and trim the vegetables then chop them in a large food processor, pulsing only a few times until they are finely chopped.

TO SAVE TIME: Cook the veggies in a separate pan while the meats are cooking. Add 2 tablespoons of the reserved bacon grease or 2 tablespoons olive oil to a large pan, over medium heat. Add in all the chopped veggies, plus the minced garlic. Cook for 7-8 minutes until tender. Remove from pan.

WHISK together the chicken broth, coconut cream, starch, nutritional yeast, Italian seasoning, garlic salt, and pepper. Add to the same pan you cooked the veggies in and simmer for 2-3 minutes until it thickens, stirring regularly.

ADD the sausage and veggies back into the pan with the sauce. Stir until combined. Top with crumbled bacon, red pepper flakes (if using), and chopped parsley.

SERVE over your favorite steamed or sautéed spiralized vegetable “noodle,” such as spiralized potato, carrot, or zucchini.

FREEZE leftovers in a sealed container for up to 3 months.