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Spicy Sausage Pasta

What you need: 

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)

 

What you do: 

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

Preparation Time: 
10 minutes
Cooking Time: 
20 minutes
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

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