main-meals

Veggie Sausage & Fennel Pasta

November 26

Quick, delicious and 100% vegetarian.

Serves

Method

1. Heat the oil in a large non-stick casserole pan over a medium high heat. Add the sliced sausages to the pan and fry for 5-6 minutes until they have a little colour and transfer to a plate, set aside. Don’t drain the oil from the pan just yet.
2. Meanwhile boil a big pot of water, add the rigatoni pasta and cook until al dente, about 8-10 minutes. Drain when cooked.
3. While the pasta is cooking, add the shallot, garlic and sun-dried tomatoes in the same pan and sauté for 4-5 minutes. Then add the tinned tomatoes and cook until slightly reduced, about 2-3 minutes. Season with sea salt and black pepper. Once the sauce is reduced, add the butter and mascarpone cheese and stir through. Add the drained pasta, cooked sausage and mix until the sauce envelopes the pasta.
4. Serve the pasta in a bowl with an extra dollop of mascarpone and a small drizzle of olive oil.

2 tbsp olive oil

4 links plant-based sausages, sliced

1 shallot, finely chopped

2 garlic cloves, minced

1 tbsp fennel seeds

¼ tsp chili flakes

16 oz / 1lb rigatoni

1/2 cup sun-dried tomatoes

14 oz tin diced tomatoes

1 oz butter

3-4 tbsp mascarpone cheese, plus extra to serve

Sea salt and freshly ground black pepper

2 tbsp olive oil

400g (or 4 links) plant based-sausages, sliced

1 shallot, finely chopped

2 garlic cloves, minced

1 tbsp fennel seeds

¼ tsp chili flakes

450g rigatoni

25g sun dried tomatoes

400g tin diced tomatoes

30g butter

3-4 tbsp mascarpone cheese, plus extra to serve

Sea salt and freshly ground black pepper

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