Vegan Sausage and Pesto Pasta

with Roasted Cherry Tomatoes

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Instructions

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1 Roast tomatoes

Preheat oven to 200°C/180°C fan. Place the cherry tomatoes on a baking tray and drizzle them with olive oil. Roast for 20-25 min. Remove them from the oven and drizzle with the balsamic vinegar. Set aside.

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2 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the skioufichta pasta. Cook for 12-14 min until 'al dente' or until cooked to your liking. Drain.

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3 Make pesto

Meanwhile, add the cashew nuts, garlic powder, nutritional yeast and salt to a food processor. Blend until coarse. Add 1/1.5/2 Tbsp of lemon juice, the washed fresh basil leaves (reserve a few leaves for garnish) and the olive oil. Blend until smooth. If you don't have a food processor, use a pestle and mortar instead.

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4 Toast pine nuts

Toast the pine nuts in a hot, dry pan for 2 min until starting to brown. Remove from the pan and set aside.

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5 Fry sausages

Slice the vegan breakfast sausages. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the sausage slices and fry for 2-3 min.

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6 Serve

Carefully combine the drained pasta, fried sausage slices, pesto and roasted tomatoes. Divide among plates. Garnish with the toasted pine nuts and reserved basil leaves.

Tips for fussy eaters

Serve the individual components separately and let them build their own pasta bowls.

Pro tip

Sprinkle the tomatoes with a pinch of sugar before roasting them for extra sweetness.

Sweet cherry tomatoes, nutty pesto and smokey vegan sausage come together in this hearty vegan supper.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 28 · Carbs 111 · Fat 22

Dairy-Free

Ingredients

Number of people

Pasta mix

Skioufichta pasta 250 Grams
Vegan breakfast sausage 6 Pieces
Olive oil 1 Tbsp

Pesto

Cashew nuts 40 Grams
Garlic powder 2 Grams
Nutritional yeast 4 Grams
Salt 1 Tsp
Lemon 1 Piece
Fresh basil 30 Grams
Olive oil 4 Tbsp

Baked tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML

To serve

Pine nuts 20 Grams

Sweet cherry tomatoes, nutty pesto and smokey vegan sausage come together in this hearty vegan supper.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 749 · Prot 28 · Carbs 111 · Fat 22

Dairy-Free

Instructions

photo

1 Roast tomatoes

Preheat oven to 200°C/180°C fan. Place the cherry tomatoes on a baking tray and drizzle them with olive oil. Roast for 20-25 min. Remove them from the oven and drizzle with the balsamic vinegar. Set aside.

photo

2 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the skioufichta pasta. Cook for 12-14 min until 'al dente' or until cooked to your liking. Drain.

photo

3 Make pesto

Meanwhile, add the cashew nuts, garlic powder, nutritional yeast and salt to a food processor. Blend until coarse. Add 1/1.5/2 Tbsp of lemon juice, the washed fresh basil leaves (reserve a few leaves for garnish) and the olive oil. Blend until smooth. If you don't have a food processor, use a pestle and mortar instead.

photo

4 Toast pine nuts

Toast the pine nuts in a hot, dry pan for 2 min until starting to brown. Remove from the pan and set aside.

photo

5 Fry sausages

Slice the vegan breakfast sausages. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the sausage slices and fry for 2-3 min.

photo

6 Serve

Carefully combine the drained pasta, fried sausage slices, pesto and roasted tomatoes. Divide among plates. Garnish with the toasted pine nuts and reserved basil leaves.

Tips for fussy eaters

Serve the individual components separately and let them build their own pasta bowls.

Pro tip

Sprinkle the tomatoes with a pinch of sugar before roasting them for extra sweetness.

Ingredients

Number of people

Pasta mix

Skioufichta pasta 250 Grams
Vegan breakfast sausage 6 Pieces
Olive oil 1 Tbsp

Pesto

Cashew nuts 40 Grams
Garlic powder 2 Grams
Nutritional yeast 4 Grams
Salt 1 Tsp
Lemon 1 Piece
Fresh basil 30 Grams
Olive oil 4 Tbsp

Baked tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML

To serve

Pine nuts 20 Grams
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