Vegetarian sausage pasta

Name: Vegetarian sausage pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 4 garlic cloves, sliced; 3 tbsp olive oil; 270 g Linda McCartney’s 6 Vegetarian Sausages; 2 courgettes, trimmed and sliced; 1 pinch salt; 300 g elicoidali pasta tubes; 1 handful basil leaves

A light vegetarian pasta dish, perfect for summer and destined to be a family favourite!

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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400g cherry tomatoes
4 garlic cloves, sliced
3 tbsp olive oil
270g Linda McCartney’s 6 Vegetarian Sausages
2 courgettes, trimmed and sliced
1 pinch salt
300g elicoidali pasta tubes
1 handful basil leaves

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.
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.
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.