Wednesday, 23 May 2012

Italian Sausage Pasta

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Ahhh it was one of those days quite lacking in foodspiration for me today. I’m in the final sniffly throes of my cold, and my inhumane regimen of training continues at work. Lack of inspiration generally = PASTA in my house.

This is one of my standard midweek lazy dinners, and it always hits the spot. You should use your preferred veggie sausages, though I am a big fan of Linda McCartney rosemary & red onion sausages. I have also recently discovered the wonder of frozen fresh herbs - I used the Italian herb mix for my pasta sauce.

  • 3 veggie sausages of your choice, chopped
  • 1 large red onion, roughly chopped
  • 4 cloves garlic, minced or finely chopped
  • 1 small red pepper, chopped
  • 1 small courgette, sliced
  • 2 tsp Italian mixed herbs
  • 1 tin chopped tomatoes
  • Pasta of your choice - enough for 2 people
Sauté the chopped sausages in a little olive oil until nicely browned. Add the onion, garlic, pepper and courgette. Sauté for a few minutes more until the veg begins to soften. Add the mixed herbs, and chopped tomatoes.

Boil a large pan of salted water for your pasta. Allow the sauce to simmer away for at least 10 mins while your pasta cooks.

Drain the pasta when ready and mix with the sauce. Serve with a little of your favourite vegan cheese grated atop. Add a side salad and/or garlic bread if you’re feelin’ fancy!

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