Succulent Spiced 'Sausage' Pasta

Super simple
Super simple
Super simple
Super simple
0:25 m

This is the meaty vegan pasta recipe you've been waiting for.It's definitely good enough for date night. Don't believe us? Try it! Happy cooking x

Start cooking ➞




For the recipe

<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp fennel seeds<item-todo-done><item-todo-done>1 tbsp peppercorn - more to serve<item-todo-done><item-todo-done>1 tbsp Nooch - more to serve<item-todo-done><item-todo-done>4 tbsp sun-dried tomato pesto<item-todo-done><item-todo-done>6 plant-based cumberland sausages<item-todo-done><item-todo-done>6 sun-dried tomatoes<item-todo-done><item-todo-done>250g pasta - of your choice- we like strozzapreti<item-todo-done>

Before you start

Mortar and pestle l Big pan l Frying pan

Prepare the ingredients

  • Slice open the sausages and remove the “skin”
  • Finely slice the sun dried tomatoes
  • Put the fennel seeds and peppercorns in the mortar and grind them into a powder with the pestle

Prepare 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 mins, depending on the shape of the pasta)

Prepare the sauce

  • Warm the oils in the frying pan over high heat
  • Crumble the sausage into pan and stir for 4 minutes
  • Add the ground pepper and fennel seeds to the pan and stir for 1 minute
  • Add the sun dried tomatoes and stir for 3 minutes
  • Add the nooch and sun dried tomato pesto and stir for 1 minute

Finish and serve

  • Pick the basil leaves and shred
  • Spoon a ladleful of pasta water into the frying pan, stir to combine and turn off the heat
  • Drain the pasta with a colander and immediately transfer the pasta to the frying pan
  • Sprinkle half the basil over the pasta, stir the pasta into the sauce until well covered
  • Transfer the pasta into serving bowls, season with nooch and pepper, garnish with the remaining basil and serve immediately
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