Thursday, February 3, 2011

a fantastic pasta a la vegan.

One of the most satisfying bowls of pasta you'll ever eat. I promise.

Boil water for pasta and select pasta from your cabinet. I saw linguine first, so all bets were off. Also set another heavy saucepan with a slight amount of EVOO, probably a tablespoon, over medium heat.

In a food processor, mix 2 vegan sausages (I used a Tofurkey brand of Italian sausages) with half of an onion, sliced. Pulse until crumbly and onion pieces are small, around 30 seconds.

Chop up a garlic clove, or two or three, and add. I'm into garlic, so I added three. Drop in the EVOO saucepan, sweat for 30 seconds until it begins to turn light brown, and then dump in your sausage/onion mixture.

Stir the pot often for 5 minutes over medium-high heat such that it may brown slightly throughout. The sausage is already cooked, but flavor will ensue beautifully.

Add in about 1 1/2 cups of your favorite tomato sauce, about a 2 teaspoons of italian seasoning, and a good tablespoon of crushed red pepper flakes, along with some salt and pepper. Drop the pasta, your water is probably boiling. Bring the sauce to a boil, then put a lid on the saucepan and allow the flavors to develop even more while the pasta cooks for a few minutes.

When the pasta is cooked, drain it off and add it to the pasta sauce. Turn the heat off and allow the noodles to absorb some of the sauce for about a minute. Serve warm, with nutritional yeast if desired.


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