Pasta And Sun Dried Tomatoes With Vegan Sausage
Indulge in a delicious vegan pasta dish featuring sun-dried tomato pesto, perfect for a quick and flavorful meal.
Ingredients
Sun-Dried Tomato Pesto
- ½ cup sun-dried tomatoes in oil, drained
- ¼ cup roasted almonds
- 2-3 tbsp oil from the sun-dried tomatoes
- 2 tbsp nutritional yeast (or vegan parm)
- 1 cloves garlic
- salt and pepper to taste
Pasta
- 400g dry spaghetti noodles (or however much you like to cook for 4 servings)
- 4 Italian beyond sausages, thawed (or other vegan Italian sausage)
Toppings
- vegan parmesan cheese
- fresh basil
Instructions
Sun-dried tomato pesto
- Add sun-dried tomatoes, roasted almonds, nooch, garlic, salt, pepper and 1/4 cup of olive oil into a food processor. Blend until you get a thick but smooth paste.
- Add in the fresh basil, and more olive oil if needed. Blend until combined.
- Serve immediately, or place in a jar and top with a little olive oil to keep it fresh in the fridge. Buon Appetito!
Pasta
- Slice the beyond sausages into ½ inch rounds and cook in a pan on medium heat according to package instructions. For beyond sausage this will take about 10 minutes.
- Cook the spaghetti al dente according to package instructions.
- Next, crumble up the sausage gently in the pan into bite sized pieces.
- Once the pasta is almost cooked, save 1 cup of the pasta reserve water.
- Drain the pasta, and add it into the pan with the cooked sausage. Add the sun-dried tomato pesto into the pan, and the pasta reserve water ¼ cup at a time. You may not need to use all the pasta reserve water. I usually use about ¼-⅓ a cup.
- Stir in the pan until all the ingredients are well combined and all noodles are coated in the pesto.
- Serve with a topping of fresh basil, and vegan parm. Buon appetito!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 450kcal | Carbohydrates: 65g | Protein: 20g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!