Vegan Sausage and Pepper Pasta
Hearty and quick weeknight dinner with a classic combo of sausage and peppers in a tangy marinara with 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
Notes
This recipe works well with any kind of sausage. You could sub in other forms of protein as well like meatballs, tofu, tempeh or seitan. The sauce is tasty and versatile
Also to reach the goal of 20 minutes, pasta water should always be step one and the prep should be done while water is heating. When cooked in tandem this way, pasta dinners are one of the easiest and quickest dinners around.
The asparagus is cut from the ends which are usually discarded. I reserve them for soups and sauces. I do not use the part that is really woody but use the part that is still tender. I do this by keeping them in the elastic and using just the part above the elastic that is toward the tips. There is about 1 ½ inches of the stalk that isn't tender enough to eat grilled but is tender enough to eat in a presentation where they are braised in liquid. You may skip and it will not make a huge difference in the dish.
Nutrition
Calories: 434kcalCarbohydrates: 84gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 212mgPotassium: 611mgFiber: 6gSugar: 8gVitamin A: 840IUVitamin C: 20mgCalcium: 123mgIron: 3mg
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