8 oz dry spaghetti (about 4 servings worth or 1/2 package)
1 bunch bitter greens (collards, mustard, or dandelion)
1/2 large onion
3 cloves garlic
2 links vegan Italian-style sausage (about 5 ounces)
3 tablespoons vegan Dijon mustard
salt and pepper to taste
Bring a pot of water to boil. When it boils, add a pinch of salt & cook the spaghetti following package directions. When the spaghetti is done, set aside about 1 cup of the cooking liquid to use later. Drain in a colander but don't rinse.
Meanwhile, prep the veggies. Remove the stems from your greens & slice into bite-sized pieces. Thinly slice the onion & garlic cloves.
Cut the veggie sausage into 1/4 inch rounds (you may need to defrost it first!). Coat the bottom of a large pot with oil and brown the sausage over medium high heat till you like the color. Remove the sausage. Add the onions and garlic and cook until softened. Turn up the heat and add your greens, stirring till they wilt down significantly. Add salt & pepper, then cook, covered for about 5 more minutes or until the greens are tender.
Add the pasta, sausage, mustard, and reserved pasta water to the pan. Stir together and cook, over medium-low heat, until the liquid is absorbed by the pasta. Season to taste & serve!