A mouthwatering meal that will have you reaching for seconds…
Prep | 5 mins
Cook | 30-60 mins (limited hands-on time)
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free
INGREDIENTS
VEGAN SAUSAGE WITH A RICH SLOW-COOKED TOMATO SAUCE:
1tbsp extra virgin olive oil
2x 200g punnets, on-the-vine cherry tomatoes
4x large salad tomatoes, rough chopped
2tbsp red wine vinegar
2tbsp balsamic vinegar
Large fistful of basil, leaves finely chopped and stalks bashed (half of the leaves reserved for the topping)
Salt and freshly ground black pepper
100ml retained pasta water
1 pack of 6 vegetarian sausages
PASTA:
250g penne
1tbsp olive oil
2 large tbsp vegan cream cheese
Salt and lots of freshly ground black pepper
TOPPING:
50g vegan mature cheddar, grated
The reserved basil leaves
METHOD
Heat the oil in a large skillet or frying pan then add the tomatoes and fry for 5 minutes. Add the basil stalks and half the basil leaves, the balsamic vinegar and the red wine vinegar. Turn down the heat to a simmer and put the lid on. Cook for 30-60 minutes (a longer cooking time results in a thicker more flavourful sauce) and gradually add the reserved pasta water. The starchy water results in a thicker sauce that will stick to the pasta. Remove the basil stalks before serving
Grill the sausages according to packet instructions then set aside to cool. When cool cut into bite sized pieces and add to the tomato sauce
Cook the pasta according to packet instructions, around 10 mins. Once cooked and drained (reserve around 100ml of the pasta water), add back to the pan with the oil and cheese and stir to combine
When ready to serve, heat the pasta through and portion into serving bowls. Top with the slow cooked tomatoes and sausages, grate over with cheese and sprinkle with the reserved basil. Absolutely delicious! Enjoy x
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