All Photos © Christine Elise McCarthy 2015
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I eat way too much pasta. Pasta & pizza but there are so many yummy ways to make them – who can resist? I made this pasta last night because I had this stuff laying around. I really enjoy trying to invent something using stuff I need to get rid of. I used these little Field Roast sausages you see below.
I have to admit, that while they are cute – I find them a tad sweet or something. They did not really satisfy the sausage craving I developed as I cooked this. Still – you might like them – or you may have another brand that you like. Clearly – if you are a meat eater – real sausage could be used.
This is another easy one that comes together in about as long as it takes to cook the pasta.
Vegan Pasta with Sausage, Arugula & Tomatoes
12-16 oz pasta
1-3 jalapenos – diced (or crushed red pepper to taste)
5+ oz vegan sausage
7 oz arugula
1 TBS fresh thyme – chopped
3 garlic cloves – minced
1 large tomato or a dozen cherry tomatoes – chopped
1/2 tsp fresh lemon juice (optional)
Vegan Parmesan (optional)
Parsley or basil as garnish
Cook the pasta.
Meanwhile – heat a TBS or so of olive oil in a large saute pan. Add the jalapeno (or crushed red pepper) and the sausage. Cook until the sausage begins to brown. Add the garlic and thyme & cook one minute. Add the tomatoes – stir. Add the arugula (in increments – if your pan is too small) & stir until the arugula wilts. Add the lemon juice & season with S&P.
Toss with the pasta & Parmesan (if you are using Parmesan) & garnish with chopped parsley or basil and lots of freshly cracked pepper.