Bethany's Vegan Kitchen

This hearty pasta dish combines meaty seitan sausages, green pepper and fusilli in a herby tomato sauce. Any kind of sausages should work for this, but my Italian Herb Sausages would work especially well in this dish. The tomato sauce is really simple and uncomplicated, but it works really well for this. Sometimes you really don’t need all that many ingredients to make a really delicious pasta sauce

Serves; Two Cook time; 25 minutes

You’ll need;

1. One tablespoon of oil
2. One green pepper, chopped
3. 180g cooked plant-based sausages, chopped
4. One 400g tin of tomatoes, blended for a smoother sauce
5. Half a teaspoon of each of the following dried herbs; parsley, basil and oregano
6. Half a teaspoon of smoked paprika
7. 50g of grated, dairy-free cheese
8. Two tablespoons of nutritional yeast
9. 150g (this is the dry, uncooked weight) fusilli
10. Salt and black pepper to taste

Method;

• Heat the oil in a large frying pan over a medium heat. Add the pepper and fry for five minutes
• Slice the sausage into pieces and add them to the frying pan. Cook for five minutes until they start to brown on the cut side.
• Next, add the tomato, I prefer to blend the tomato as this results in a smoother sauce. Next add the herbs, smoked paprika, cheese and nutritional yeast
• Give the sauce ten minutes to simmer. While it’s simmering, cook the pasta as per the instructions on the packet.
• Once cooked, drain the pasta and stir it through the sauce. Give everything a good mix and continue cooking for another four or five minutes, then it’s ready to serve

Alternatively, should you not want to use the sausages, you can also make this with mince. Simply replace the sausages for the same amount of meat-free mince and stir it through the sauce. This time I served it with spaghetti rather than fusilli. It would also be ideal served with crusty garlic bread to scoop up the sauce with.