Spicy Sausage Pasta
1 tbsp olive oil
1 lb vegan sausage (I used Tofurky Italian)
1.5 cups diced onion
2 cloves garlic, minced
2 cups vegan "chicken" broth
1 (10oz) can Ro-Tel tomatoes and chilis, mild
1/2 cup unsweetened soymilk
1-2 tbsp vegan cream cheese (optional)
8 oz penne pasta (or similar pasta of your choice)
1/2 tsp salt and pepper, each
1 cup vegan monterrey jack cheese, shredded (or other vegan white cheese - I used TJ's mozzarella)
1/3 cup sliced scallions (optional)
1. Add olive oil to a cast iron skillet (or other oven-friendly skillet), and heat on medium-high until just barely smoking. Add sliced sausage and onions and cook until lightly browned, about 5 minutes or so. Add garlic and cook an additional 30 seconds.
2. Add broth, milk, cream cheese (if using), pasta, salt, and pepper, and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and scallions (if using). Broil until cheese is melted, bubbly, and slightly brown (if using a cheese that browns well).
Note - This recipe is adapted from a non vegan recipe which can be found here: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html#_a5y_p=1002984