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Pasta with Peppers and Sausage
This vegan version of pasta with peppers and sausage has all the flavor of traditional recipes but none of the fat or animal products.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1/2 recipe Italian Fauxsages (below) or 10-12 ounces other vegan sausage, sliced
- 1/2 red bell pepper cut into 1-inch strips
- 1/2 green bell pepper cut into 1-inch strips
- 1/2 yellow bell pepper cut into 1-inch strips
- 8 ounces whole wheat rotini
- 1/2 cup red onion minced
- 2 teaspoons tomato paste
- 1 large tomato diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes
- 8 basil leaves chopped
- salt and pepper to taste
Place a nonstick baking sheet into the oven and preheat to 425F. Once it’s heated, spread the peppers on one half of the sheet and the sausages on the other. Cook, stirring every few minutes, until the peppers just begin to get charred along the edges, about 10 minutes. Remove from oven and keep warm.
While the peppers are cooking, cook the pasta according to package directions. Before draining, remove one cup of the cooking liquid and reserve it. Drain the pasta, toss it with the peppers and sausage, cover, and keep warm.
Heat a non-stick saucepan on medium-high. Add the onions and cook, stirring, until they soften, about 4 minutes. Add the tomato paste and cook for another minute. Stir in the tomato, garlic, and red pepper and cook for another two minutes. Add 3/4 cup of the reserved pasta liquid and simmer for about 5 minutes. Stir in the minced fresh basil, and add salt and black pepper to taste. Toss with the pasta to coat lightly, adding additional pasta liquid to moisten, if necessary. Serve immediately.
Serving: 1serving | Calories: 331kcal | Carbohydrates: 57g | Protein: 23g | Fat: 3g | Cholesterol: 0mg | Sodium: 441mg | Fiber: 8g