16 ounces cavatappi pasta
2 tablespoons olive oil, plus more to finish
2 cups vegan sausage or seitan
1/4 cup marinated sundried tomatoes, sliced
pinch red pepper flakes
1 head garlic, pressed or minced
4-6 cups mustard greens, coarsely chopped
1/4 to 1/2 cup fresh herbs, chopped (basil, oregano, and thyme)
1. Put a large pot of water on to boil. When the water comes to a boil, salt generously and add the pasta. Cook according to package directions.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the vegan sausage, sundried tomatoes and red pepper flakes. Break up the vegan sausage with a wooden spoon. When the vegan sausage starts to brown, add the garlic and cook 30 seconds.
3. Start adding the mustard greens to the skillet (they will wilt down considerably) and ladle in some of the pasta water. The pasta water will wilt the greens and loosen the bits of vegan sausage off of the skillet.
4. When the pasta is cooked, drain and add directly to the vegan sausage and greens. Stir to combine and remove from heat. Toss in the fresh herbs and drizzle with more extra virgin olive oil.
Source of recipe: This is my own signature pasta. I make it all the time, varying the pasta, green leafy veg and veggie sausage, so it's never boring.