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Creamy Sausage Pasta

  • Super simple
  • 0:25 m
  • 12 ingredients

The heartbreaking thing about summer is that not every day can be sunny, especially here in the UK. But don’t worry, we’ve got the perfect dinner to match. This creamy sausage pasta is filled with sweet smokey red peppers, garlic, smoked paprika and fennel seeds along with veggie sausages. Finished with vegan cream and plant-based cheese (as whats better than cheesy pasta) and you’re onto a winner.

Serves: 4

Ingredients

For the Pasta

  • 3 tbsp olive oil
  • 4 cloves of garlic
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • 1 tbsp tomato purée
  • 4 red peppers - jarred
  • 6 plant-based sausages
  • 1 x 400g can of tomatoes
  • 300g pasta - we've gone for orrechiete
  • 800ml boiling water
  • 1 tsp salt
  • 150ml plant-based double cream
  • 50g plant-based cheese
  • 15g fresh basil
  • 2 tbsp extra virgin olive oil

Before you start

Large frying pan | Kettle boiled

Step 1

Prep the ingredients

  • Peel and finely slice the garlic
  • Drain and dice the peppers
  • Grate the parmesan
  • Pick the basil leaves

Ingredients

  • 4 cloves of garlic
  • 4 red peppers - jarred
  • 50g plant-based cheese
  • 15g fresh basil

Step 2

Make the pasta sauce

  • Heat a large frying pan over a medium heat with the olive oil
  • Add the garlic and fry until starting to turn golden, then add the fennel seeds, paprika and tomato paste, cooking for 1 minute
  • Stir in the red peppers and crumble over the sausages, frying for a few minutes
  • Add the diced tomatoes, pasta, water and salt
  • Bring to a simmer for 10-15 minutes, stirring occasionally until the pasta is cooked al dente and the sauce has thickened

Ingredients

  • 3 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • 1 tbsp tomato purée
  • 6 plant-based sausages
  • 1 x 400g can of tomatoes
  • 300g pasta - we've gone for orrechiete
  • 800ml boiling water
  • 1 tsp salt

Step 3

Finish and serve

  • Stir through the cream, cheese and basil leaves, then taste to season with salt and pepper
  • Cover with a lid and leave to rest for 5 minutes to thicken
  • Drizzle with extra virgin olive oil and garnish with extra basil leaves to serve

Ingredients

  • 150ml plant-based double cream
  • 2 tbsp extra virgin olive oil