Vegan Creamy Veggie Sausage Pasta Bosh TV

Creamy Veggie Sausage Pasta

  • Simple
  • 0:35 m
  • 16 ingredients

Looking for an interesting pasta recipe? We have a delicious and simple vegan dinner idea for you! This warm and hearty meal is great recipe idea for winter, a little bit of comfort food when we all need it. A great vegan kid's meal, or one for the family, in fact it really is a very versatile meal! Sometimes you just can't beat a creamy, rich pasta sauce. This is one of the best we've designed so far. It's really simple, really filling & ridiculously tasty. Just add your favourite plant-based sausages!

Serves: 4

Ingredients

For the pasta

  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 tbsp harissa paste
  • 6 plant-based sausages - at room temperature
  • 2 red onions
  • 2 red bell peppers
  • 140g cashews
  • 120ml almond milk
  • 1 garlic clove
  • 2 x 400g can(s) of chopped tomatoes
  • 4 portions of dried pasta - (we use rigatoni)
  • olive oil
  • Salt & pepper to taste

To serve

  • 1 tbsp Nooch
  • basil leaves
  • pepper to taste

Before you start

Powerful blender | Large saucepan

Step 1

Prepare the ingredients

  • Slice open the sausages and remove the “skin”
  • Spoon the sausage meat into a bowl and crush using a fork
  • Peel and dice the onions
  • Finely cube the peppers
  • Place the cashews into a small bowl and cover with boiling water, leave to soak for at least 10 minutes

Ingredients

  • 2 red onions
  • 2 red bell peppers
  • 140g cashews

Step 2

Prepare the sauce 

  • Place a large pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced onions, peppers and a pinch of salt
  • Mix well and cook for 5-10 minutes until soft
  • At this point, crumble in the sausage meat and stir for 5 minutes
  • Mix through the dried herbs and paprika and cook for another minute
  • Drain the cashews and place into a powerful blender, along with the garlic clove and almond milk
  • Blend until smooth and creamy
  • Pour the cashew cream into the pan, along with the tinned tomatoes, tomato purée and harissa paste
  • Mix well and leave to simmer for 10 minutes

Ingredients

  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 tbsp harissa paste
  • 6 plant-based sausages - at room temperature
  • 120ml almond milk
  • 1 garlic clove
  • 2 x 400g can(s) of chopped tomatoes
  • olive oil
  • Salt & pepper to taste

Step 3

Cook the pasta 

  • Add a big pinch of salt to a big pot of boiling water, add the pasta and cook according to the package instructions (approx 9-11 minutes, depending on the pasta)
  • Once cooked, drain (reserving some of the pasta water)

Ingredients

  • 4 portions of dried pasta - (we use rigatoni)

Step 4

Finish the pasta 

  • Pick the basil leaves and thinly slice
  • Mix the drained pasta through the sauce
  • If the sauce feels too thick, mix through some pasta water until smooth and creamy
  • Sprinkle half the basil over the pasta, stir the pasta into the sauce until well covered

Ingredients

  • basil leaves

Step 5

Time to serve 

  • Spoon the pasta into serving bowls, season with nooch and pepper, garnish with the remaining basil and serve immediately

Ingredients

  • 1 tbsp Nooch
  • pepper to taste