Pasta with Veggie Sausages & Tomato Sauce Recipe

I am quite the fan of Linda McCartney veggie sausages, I think they are the best veggie sausages around (in fact they are vegan), not only in taste but also in texture. I don’t usually have fry ups or anything like that but do like to use them in casseroles and in pasta dishes like this one. They go very well with a rich tomato sauce and are a good source of protein.

This recipe is easy to make and fast too. It takes as long to make as the pasta does to cook so it is a perfect dish to make if you are in a hurry. In this particular occasion I used conghile pasta but I many times make it with pasta twists or penne pasta. It is quite versatile in respect of the type of pasta you decide to use.

Pasta with Veggie Sausages & Tomato Sauce Recipe
Yield: 1 Serving
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 2 tsp olive oil
  • 2 veggie sausages
  • 1 medium onion
  • 1 clove garlic
  • 200 g tinned tomato
  • 100 ml tomato frito sauce
  • 50 ml white wine
  • 0.5 tsp yeast extract (Marmite)
  • pinch of oregano
  • 100 g conghile pasta (or any other kind)
  • 2 tsp olive oil
  • 2 veggie sausages
  • 1 medium onion
  • 1 clove garlic
  • 7 oz (½ tin) tinned tomato
  • ½ cup tomato frito sauce
  • 3 tbsp white wine
  • 0.5 tsp yeast extract (Marmite)
  • pinch of oregano
  • 1 cup conghile pasta (or any other kind)

Instructions

  1. Boil some water and start cooking the pasta.
  2. Finely dice the onion and the garlic and sweat in another pan with the olive oil.
  3. Dice the sausages and brown them slightly in the pan.
  4. Add the tomato and white wine, yeast extract and oregano.
  5. Simmer gently until the pasta is cooked.
  6. Drain the pasta and add to the sauce.

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