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