Vegan Sausage Pasta

A quick and simple vegan dish. Cherry tomatoes are roasted with garlic just until they pop and blister, for a lovely intensified tomato flavour that’s lighter and fresher-tasting than a classic tomato sauce.

Preparation time: 10 minutes - Cooking time: 20 minutes - Serves: 4

400g cherry tomatoes
4 garlic cloves, sliced
3 tbsp olive oil
300g pack Linda McCartney’s 6 Vegetarian Sausages
2 courgettes, trimmed and sliced
Pinch salt
300g elicoidali pasta tubes
Handful basil leaves

Buy Ingredients from Waitrose Here

1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.

2. Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.

3. Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsp pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.

Cook’s tip 

Top with toasted flaked almonds to serve, if liked.

Recipe courtesy of Waitrose & Partners
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