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 min. Once ready, 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 pasta. Cook for 8-10 min until 'al dente' or until cooked to your liking. Drain.

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3 Make pesto

Meanwhile, mince the garlic. Add the cashew nuts, garlic, nutritional yeastsalt, basil leaves, olive oil and 1/1.5/2 Tbsp of lemon juice to a food processor. 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. Transfer to a plate, reserve the pan.

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5 Fry sausages

Slice the vegan breakfast sausages. Return the pan to 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 toss the drained pasta, fried sausage slices and pesto in the roasted tomatoes. Divide among plates. Garnish with the toasted pine nuts.

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 684 · Prot 24 · Carbs 108 · Fat 19

Dairy-Free

Ingredients

Number of people

Pasta mix

Fusilli pasta 250 Grams
Vegan breakfast sausage 6 Piece
Olive oil 1 Tbsp

Pesto

Garlic cloves 0.5 Piece
Cashew nuts 40 Grams
Nutritional yeast 4 Grams
Salt 0.5 Tsp
Fresh basil 30 Grams
Olive oil 4 Tbsp
Lemon 1 Piece

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 684 · Prot 24 · Carbs 108 · Fat 19

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 min. Once ready, 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 pasta. Cook for 8-10 min until 'al dente' or until cooked to your liking. Drain.

photo

3 Make pesto

Meanwhile, mince the garlic. Add the cashew nuts, garlic, nutritional yeastsalt, basil leaves, olive oil and 1/1.5/2 Tbsp of lemon juice to a food processor. 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. Transfer to a plate, reserve the pan.

photo

5 Fry sausages

Slice the vegan breakfast sausages. Return the pan to 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 toss the drained pasta, fried sausage slices and pesto in the roasted tomatoes. Divide among plates. Garnish with the toasted pine nuts.

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

Fusilli pasta 250 Grams
Vegan breakfast sausage 6 Piece
Olive oil 1 Tbsp

Pesto

Garlic cloves 0.5 Piece
Cashew nuts 40 Grams
Nutritional yeast 4 Grams
Salt 0.5 Tsp
Fresh basil 30 Grams
Olive oil 4 Tbsp
Lemon 1 Piece

Baked tomatoes

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

To serve

Pine nuts 20 Grams
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