For some reason I have been craving vegan sausage. It is a bit strange because I didn’t even like sausage that much before I went vegan. This pasta is easy to make and extremely delicious. It is also packed with protein, 46g to be exact. This was a bigger serving size. But if you are like me and don’t eat snacks, just big meals this will be good for you.
1 clove of garlic, chopped
1/2 tsp olive oil
1 vegan sausage [I used a spinach pesto one from Tofurky]
1/2 cup cannellini beans [122g]
1 tbsp tomato paste [25g]
2/3 cup frozen peas [85g]
1/2 cup regular water
1 tsp coconut sugar or any sweetener [4g]
1/2 tsp salt
1 tbsp red pepper flakes
2 oz of pasta of choice
1/2 cup starchy water
Optional: vegan parmesan cheese
Heat up the olive oil in a pan on medium heat. Then add in garlic and cook until fragrant. Add in the beans, tomato paste, coconut sugar, regular water, salt and red pepper flakes. Mix tomato paste and water together to turn into a sauce. Lower the heat to very low. In a separate pan cook the vegan sausage. I like to cut it into slices and brown both sides. Once it is cooked add it into the other pan. If the sauce begins to dry up a bit just keep adding in little bits of water. Cook your pasta and add the frozen peas to the boiling water. Before you strain the pasta reserve 1/2 cup of starchy water. Toss the pasta and peas with the sauce and add in about 2-3 tbsp of starchy water (you may need more or less just depends on how saucy you want it to be). The starchy water is important to help thin the sauce and get the sauce to stick to your pasta. Sprinkle with extra red pepper flakes and vegan cheese.
Will make one big portion.
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