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Vegan sausage pasta
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A quick and simple vegan dish. Cherry tomatoes are roasted with garlic just until they pop and blister, for a lovely intensified tomato flavour that’s lighter and fresher-tasting than a classic tomato sauce.
400g cherry tomatoes
4 garlic cloves, sliced
3 tbsp olive oil
300g pack Linda McCartney’s 6 Vegetarian Sausages
2 courgettes, trimmed and sliced
300g elicoidali pasta tubes
Handful basil leaves
1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.
2. Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.
3. Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsp pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.
Top with toasted flaked almonds to serve, if liked.
This recipe appeared within the May 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in Thu Apr 25 10:09:42 BST 2019.