Vegan Pasta with Sausage, Arugula & Tomatoes

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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.

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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.

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Vegan Pasta with Sausage, Arugula & Tomatoes

Serves 4

INGREDIENTS

12-16 oz pasta

Olive oil

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)

S&P

Parsley or basil as garnish

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DIRECTIONS

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.

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