The easiest dinner recipe
This Vegan Sausage and peppers pasta is a nice twist on the classic sausage and peppers. This dinner is a hit at my house because pasta is the ultimate comfort food. It's cheap, filling and super versatile. Kids and parents can enjoy the same meal with just a few small tweaks. It's my default meal when I have no idea what to make for dinner. This is why I came up with this recipe for this easy vegan pasta dinner! Combining a few vegetables in a quick sauce is always a hit with my family. My kids love to drown their pasta in parmesan cheese which makes vegetables palatable for them. And the parents love to drown theirs in chili flakes and black pepper, skipping the cheese.
Is pasta healthy?
Pasta can be part of a healthy diet when eaten in moderation. Most experts agree that it is ok to eat 2-3 times a week. However what you pair with your pasta is important. If you are topping with high fat items like meats and cheeses you may be inadvertently sabotaging your health and weight goals. Pasta is a grain that is low-fat and low-fiber yet high in protein and vitamins. So pairing it with plant-based sauces and toppings will make it a more balanced and healthier meal by adding fiber. In this vegan sausage and peppers pasta recipe I often sub in a higher protein pasta to make it healthier since it is not super bulky with veggies.
The dish on Gluten Free Pasta
I thank the gods that we are not sensitive to gluten in my family. Nonetheless I try to minimize our intake. It's so hard to eat a proper portion of pasta! Pasta is so delicious and an amazing vehicle for flavor. That's why it is important to pack your pasta with high fiber vegetables and proteins to help fill you without gorging. If you are gluten sensitive, experiment with gluten free pastas like rice pastas, lentil pastas, corn pastas, and chickpea pastas. Trader Joe's has some great ones that are really affordable and Banza is a favorite. There's a learning curve with cooking alternative pastas. You must monitor them closely for doneness and then rinse after draining to halt the cooking process. When I sub different noodles, usually the kids do not object. Unless of course I accidentally overcook and they are horrified by the dreaded mush.Gluten free pasta goes really well with this vegan sausage and peppers pasta.
The dish on Meatless Sausages
There are some great vegan sausage options from brands like Tofurkey(this is what I used), Field Roast, Light Life and Beyond meat. Read the labels, especially if you are concerned about allergies. Something can be labelled veggie but have eggs and most of these types of products are not gluten free. I don't encourage eating these meat substitutes more than a couple times a week. They are delicious and convenient, but they are processed which is not ideal to have as a staple if improved health is the goal. As people transition from a traditional omnivore diet, it is ok to lean heavily on these sorts of food items to ease into a vegan diet. But once you stop craving meat, the majority of your diet should be whole foods. You will notice a big difference in your digestion if you are eating too much fake meat, and they can be expensive!
Ingredients for Sausage and Peppers Pasta
These ingredients are versatile and easy to find at most markets. I used collard greens and asparagus in this picture but have used spinach and zucchini or kale and broccoli with success. Use whatever pasta you like! I like to make a bed of greens for my pasta because it helps me with portion control but it is entirely optional.
- pasta of choice
- onion
- Vegan Italian Sausages
- baby bell peppers
- garlic
- collard greens, spinach or kale
- arugula or salad greens for the base (optional)
- Crushed tomatoes
- asparagus, zucchini or broccoli
- water
- extra virgin olive oil for sauteeing
- italian seasoning
- turbinado sugar you may sub sweetener of choice
- salt and pepper to taste
- crushed red pepper to taste to top
How to make Vegan Sausage and Peppers Pasta
This pasta dinner is as easy as it gets. This will get you dinner on the table in about 30 minutes.
- For proper timing always start by putting large pot of water on to boil for the pasta
- chop all vegetables and ingredients
- heat a large pan with oil on medium for saute then add the garlic and onions and cook for 5 minutes until browning and fragrant
- next add the peppers, asparagus or whatever veggie you like, sausage and cook for another 5 minutes stirring or tossing pan depending on skill level occasionally not constantly
- salt lightly and cook for 3 minutes
- add canned tomatoes, Italian seasoning, water, and sugar and bring to a boil and cook for 5 minutes then taste for salt and adjust to taste. Add greens of choice and cover until the steam wilts them,
- Toss cooked pasta with a little sauce so it won't stick. Portion into bowls with a handful of arugula on the bottom, ladle sauce and veggie/sausage mix over the top. Garnish with copious fresh ground black pepper and crushed red pepper flakes
Other delicious pasta recipes
Vegan Sausage and Pepper Pasta
Equipment
- stovetop
Ingredients
- 1 pound pasta of choice
- 4 ea Vegan Italian Sausages cut in large rounds
- 5 ea baby bell peppers cut in rings
- 4 ea cloves garlic chopped
- 1 cup collard greens or spinach chopped
- 1 cup arugula
- 15 oz Crushed tomatoes canned
- ½ cup asparagus or broccoli or zuchinni chopped
- ½ cup water
- 1 tbsp extra virgin olive oil for sauteeing
- 1 tsp italian seasoning
- 1 tsp turbinado sugar you may sub sweetener of choice
- 1 ea salt and pepper to taste
- 1 ea crushed red pepper to taste to top
Instructions
- For proper timing always start by putting large pot of water on to boil for the pasta
- chop all vegetables and ingredients
- heat a large pan with oil on medium for saute then add the garlic and onions and cook for 5 minutes until browning and fragrant
- next add the peppers, asparagus or whatever veggie you like, sausage and cook for another 5 minutes stirring or tossing pan depending on skill level occasionally not constantly.
- salt lightly and cook for 3 minutes
- add canned tomatoes, Italian seasoning, water, and sugar and bring to a boil and cook for 5 minutes then taste for salt and adjust to taste. Add greens of choice and cover until the steam wilts them,
- Toss cooked pasta with a little sauce so it won't stick. Portion into bowls with a handful of arugula on the bottom, ladle sauce and veggie/sausage mix over the top. Garnish with copious fresh ground black pepper and crushed red pepper flake
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