Plant-based sausage and bell pepper pasta
This Sausage and Bell Pepper Pasta is a delightful plant-based take on a classic dish, perfect for a quick and easy weeknight dinner. Using chickpea pasta and plant-based sausage, it stays vegetarian and gluten-free while still offering all the hearty, “meaty”flavors you love.
Servings: 3 hearty servings
Ingredients
- 1 cup Alfredo Sauce -make this homemade Alfredo or use store-bought.
- 8 ounces penne pasta – to keep it plant-based try penne pasta made from chickpeas.
- 2 plant-based sausage links like Beyond Meat Italian sausage links, ¼ inch thin slices
- 1 ½ tablespoons olive oil
- ½ small onion ,chopped
- ½ red bell paper ,chopped
- 1 garlic clove ,minced
- ¼ teaspoon red pepper
- 1 tablespoon tomato paste
- parsley ,optional
- Parmesan ,for garnish
Instructions
- Make Alfredo sauce.
- Meanwhile, bring a large pot of water to a boil, add 1 tablespoon salt, and cook the penne according to the directions on the package. Drain and add to the Alfredo sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Remove from heat and set aside.
- Heat the olive oil in a heavy bottom pot or Dutch oven, such as Le Creuset, over medium heat. Add the red pepper and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the plant-based sausage and cook for 90 seconds (see note). Add the garlic, red pepper flakes, tomato paste, 1 teaspoon salt, and ½ teaspoon black pepper and cook for one minute.
- To Serve: Ladle the penne pasta into shallow bowls. Top with the sauce, sprinkle with additional parmesan and garnish with chopped parsley.
Notes
Note: if using pork sausage instead of plant-based sausage you will need to cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.