Succulent Spiced 'Sausage' Pasta
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
Serves
Ingredients
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