CREAMY VEGAN SAUSAGE & PASTA SKILLET | This Savory Vegan
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Vegan Sausage and Kale Pasta. 2 cups whole grain pasta shells. 2 tablespoons olive oil. 2 vegan Italian sausages (I used Tofurky), sliced. 1 bunch kale, stems removed and chopped.
1 (14.5 oz.) can fire roasted diced tomatoes. 2 tablespoons chopped fresh basil. 1/4 cup chopped kalamata olives.
It only takes 30 minutes to have this vegan pasta with kale on the table. You start by boiling your favorite type of short pasta in salted water two minutes less than recommended on the package. Slice the sausages and fry them in 1 tbsp of olive oil until brown and slightly crispy.
Add a medium onion, chopped, and three cloves of garlic, minced. With only seven ingredients, this tasty vegan sausage and kale pasta, courtesy of Dietitian Debbie Dishes, comes together in just 30 minutes. Chock-full of fire-roasted tomatoes and kale, this hearty pasta is perfect for busy weeknights! If you’re not vegan, you can add mozzarella for even more flavor and nutrition.
Stir in nutritional yeast and salt and pepper to taste. Remove from heat. Add sausage cream to the pot with shells and kale and stir until everything is fully coated. Transfer everything back to the skillet, cover with foil and bake for 30 minutes.
Let it set for 5 minutes on the counter then serve. To start, when you cook the pasta, be sure to cook it in salty water. My golden rule is simple – over salt the water, under cook the pasta!
Set it aside until we’re ready for it. Meanwhile, warm the sausages through by heating 1 tablespoon of olive oil in a skillet and cooking the sausages in the hot oil on all sides until warmed through. Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about 5-7 minutes.
Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the cheese. Toss to coat. Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until bubbly and golden. Vegan Pasta Bake With Sausage, Squash and Kale A comforting pasta dish with vegan Italian sausage, sautéed onion, garlic and kale, roasted winter squash, and a creamy béchamel, all topped with bread crumbs. *See notes for a list of equipment needed. Prep Time 25 mins.
Bring 4 quarts of water to a boil, add in pasta and cook until al dente. In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes.
A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters-excellent for family dinners and gathering where there will be people with a variety of food preferences. For meat-eaters, use grated Parmesan cheese instead of the nutritional yeast, and andouille sausage instead of the vegan sausage. Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved 1 cup pasta cooking liquid, stirring constantly.
Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.
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