Tuscan Style Beyond Sausage Pasta
Ingredients
- 1 package plant-based hot Italian sausage links (4 total), sliced and cooked
- 8 oz plant-based linguine pasta
- 1 Tbsp olive oil
- 1 Tbsp vegan butter
- 3 cloves garlic, minced
- 1 cup grape or cherry tomatoes
- 8 cranks freshly ground pepper
- ½ tsp salt
- ½ tsp dried basil
- 1 (15-oz) can cannellini beans
- 4 oz baby spinach
- 3 oz vegan shredded Parmesan
Instructions
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to package directions (7-10 minutes). Drain pasta in a colander.
- Meanwhile, mince garlic. Heat oil and plant-based butter in a large skillet over medium-low heat. Add garlic and sauté 1 minute, or until softened and fragrant.
- Add plant-based sausage slices, and sear for 2-3 minutes per side. Add tomatoes, salt, pepper, and basil. Sauté tomatoes until the skins burst and tomatoes begin to release their juices. Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about halfway wilted.
- Rinse and drain cannellini beans. Add beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste mixture and add salt, if needed.
- Add cooked and drained pasta to skillet. Toss until pasta is coated in the sauce and everything is combined. Toss with plant-based shredded Parmesan, plus add plant-based Parmesan to the top of each bowl. Serves 2-3.
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