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Creamy Veggie Sausage Pasta
We have a delicious and simple vegan dinner idea for you!
This warm and hearty meal is great recipe idea for winter, a little bit of comfort food when we all need it.
A great vegan kid's meal, or one for the family, infact it really is a very versatile meal!
Sometimes you just can’t beat a creamy, rich pasta sauce. This is one of the best we’ve designed so far. It’s really simple, really filling & ridiculously tasty.
Just add your favourite vegan sausages!
Before you start
Powerful blender | Large saucepan
- 6 vegan sausages
- 2 red onions
- 2 red bell peppers
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 140g (1 cup) cashews
- 120ml (½ cup) almond milk
- 1 garlic clove
- 2x 400g cans of chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp harissa paste
- 4 portions of dried pasta (we use rigatoni)
- Salt and pepper
- Olive oil
- 1 tbsp nooch
- Sprinkle of black pepper
- Basil Leaves
Prepare the ingredients | Slice open the sausages and remove the “skin” | Spoon the sausage meat into a bowl and crush using a fork | Peel and dice the onions | Finely cube the peppers | Place the cashews into a small bowl and cover with boiling water, leave to soak for at least 10 minutes
Prepare the sauce | Place a large pan over a medium heat and add a drizzle of olive oil | Once warm, add the diced onions, peppers and a pinch of salt | Mix well and cook for 5-10 minutes until soft | At this point, crumble in the sausage meat and stir for 5 minutes | Mix through the dried herbs and paprika and cook for another minute | Drain the cashews and place into a powerful blender, along with the garlic clove and almond milk | Blend until smooth and creamy | Pour the cashew cream into the pan, along with the tinned tomatoes, tomato purée and harissa paste | Mix well and leave to simmer for 10 minutes
Cook the pasta | Add a big pinch of salt to a big pot of boiling water, add the pasta and cook according to the package instructions (approx 9-11 minutes, depending on the pasta) | Once cooked, drain (reserving some of the pasta water)
Finish the pasta | Pick the basil leaves and thinly slice | Mix the drained pasta through the sauce | If the sauce feels too thick, mix through some pasta water until smooth and creamy | Sprinkle half the basil over the pasta, stir the pasta into the sauce until well covered
Time to serve | Spoon the pasta into serving bowls, season with nooch and pepper, garnish with the remaining basil and serve immediately