Currywurst Pasta
Saucy and packed full of flavour we knew this pasta was missing one thing and it was of course Maya! Luckily it got the seal of approval. Fusion food at its finest, we've combined the flavours of a traditional curry with spicy sausage pasta - delicious!
Serves
Ingredients
For the Pasta
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1 tsp coriander seeds<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>6 curry leaves<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>2 medium red onions<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>6 plant-based sausages<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>2 400g tins of Polpa chopped tomatoes<item-todo-done><item-todo-done>10g nutritional yeast<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>300g penne pasta<item-todo-done>
To Serve
<item-todo-done>50g cashews<item-todo-done><item-todo-done> coconut yoghurt<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> nutritional yeast<item-todo-done>
Before you start
Ovenproof frying pan | Large stock pot | Small baking tray | Preheat the oven to 180*C
Prepare the ingredients
- Peel and finely dice the onion
- Peel and grate the garlic
- Trim and finely chop the chilli
- Crumble the sausages into roughly 1 cm pieces
Make the sauce
- Warm the olive oil and plant based butter in the pan over medium heat
- Add the mustard seeds and coriander seeds and fry for 1 minute until they start to pop
- Add the cumin seeds, curry leaves and bay leaf and fry for 1 minute until aromatic
- Add the onion and chilli and fry for 4-5 minutes until soft and beginning to caramelise
- Add the garlic and and stir for 1 minute
- Add the sausage crumbles and stir for 4-5 minutes until they start to caramelise
- Add the tomato puree and stir to combine
- Add the turmeric powder and garam masala and stir for 30 seconds to release the aromas
- Add the tomatoes and nutritional yeast and stir to combine, transfer the pan to the oven and roast for 15 minutes
Prepare the cashews
- Chop the cashews into smaller pieces and place on a small baking tray and toast for 8 minutes until golden
Prepare the pasta
- Cook the pasta in a large pot of boiling salted water according to packet instructions (approximately 9-11 minutes)
Finish and serve
- Take the pan out of the oven and stir in a little pasta water
- Drain the pasta, add to the pan, sprinkle over the coriander leaves and fold to combine
- Season with nutritional yeast and black pepper, drizzle over a little coconut yoghurt, sprinkle over the toasted cashews, garnish with some fresh coriander and serve immediately