Asparagus & Veggie Sausage Pasta

When we cook for each other as a vegetarian/omnivorous couple, it can be difficult to find meals that are culinarily interesting while still having enough protein and other nutrients to keep both of us satisfied- but that's why we started to blog in the first place! This is a light, tasty meal that's great for packed lunches and multiple meals.

We used a vegetarian meat-grain sausage that's made with eggplant, garlic, fennel, and enough spices and texture to liven up the dish. We've found that "replacing" meat with substitutes like grain sausage, soy protein, or seitan won't usually fool a meat-eater- it's better to just appreciate those ingredients for what they are, rather than pretending they're something that they aren't.

Asparagus & Veggie Sausage Pasta

Ingredients:

• ​1 lb small-shape pasta (we used farfalle, but orecchiette or penne work well too)
• big handful of fresh asparagus, chopped
• 4 links (roughly 1 lb) of vegetarian meat grain sausage, casings removed (we used a kind made with eggplant, garlic, & fennel)
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. salt
• 1/4 cup olive oil

Instructions:

1. ​Set a large pot of about 2 quarts of water to boil. Cook pasta according to directions, adding asparagus in the same pot for 8-9 minutes.
2. In a large skillet, place grain sausage on medium-high heat, breaking up into pieces while browning. (You can add a splash of the olive oil if the sausage seems a bit dry).
3. Once the pasta and asparagus are done cooking, drain and add to skillet with the sausage.
4. Add seasonings and drizzle in remaining olive oil. Stir gently to combine, and serve.

Tags

MEat Substitute

Pasta

Quick Cooking Time

Entrée

vegan