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Jenny Pasta

What you need: 

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)

What you do: 

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.

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


I forgot to get 'greens' for this dish but it turned out really good! I'll be making this dish a lot! Thanks for sharing. :)>>>


Yay! Thanks for trying it. My coworkers are always jealous when they smell my leftovers coming out of the micro... I really do make this constantly and use it as a vehicle for eating more dark leafy greens (and because I love pasta). Greens are all so different in terms of bitterness, sweetness, hardiness, etc. I thought I might be going out on a limb submitting the recipe with mustard greens. I used to always make it with baby spinach until money became tight and I started buying the 99 cent greens in bulk (plus I am always on the hunt for never-tried veggies). But I like variety and thought it might expand some taste buds. 8-)


This is absolutely exquisite!  I've made it twice now and will probably make it next week again.  The first time I made it with mustard greens and learned an important lesson:  I hate mustard greens.  So I picked them out, but the dish was still so incredibly delicious.  I made it again just now and used baby spinach.  So SO good.  I can't say enough about this stuff.  It's one of the best dishes I have ever made, vegan or otherwise.  Highly recommended.



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