Description
A creamy and satisfying plant-based pasta featuring savory vegan sausage and fresh, nutrient-dense kale in a garlic-infused sauce.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 1 package (12 oz) vegan Italian-style sausage, sliced
- 4 cups fresh kale, stems removed and chopped
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup coconut milk or cashew cream
- 3 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced vegan sausage and cook until browned on both sides. Remove sausage and set aside.
- In the same skillet, sauté the diced onion and minced garlic for 3-5 minutes until translucent and aromatic.
- Lower the heat to medium and stir in the nutritional yeast and smoked paprika.
- Pour in the coconut milk or cashew cream and simmer for 3-5 minutes until slightly thickened.
- Add the chopped kale to the skillet and stir for 2-3 minutes until the leaves are wilted but still bright green.
- Return the browned sausage to the pan and add the cooked pasta.
- Gradually stir in the reserved pasta water until the sauce is glossy and coats the pasta evenly. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion