Penne Pasta with Sausage - Meatless Monday Week 38

This is one of our family’s favorite pasta dishes. We’ve been making it for over 10 years. It’s super easy and versatile – you literally cannot mess this up :-)

Add some of your favorite vegetables and mixes for variations. Great with garlic bread too!

Complete recipe below and at: http://www.veggiesoulfood.com/blog/penne-pasta-with-italian-sausage-meatless-monday-week-38

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Yield: 4 servings

INGREDIENTS

8 oz. uncooked penne pasta or ravioli
2 - 4 Tofurky Italian Sausages, or Field Roast Italian Sausages or Apple Sage Sausage. (We used Field Roast Apple Sage Sausage in the video).
½ chopped onion
2 large Portobello mushrooms, sliced
2 tablespoons Italian Seasoning
1 teaspoon minced or crushed garlic (or ½ teaspoon garlic powder)
4 oz. sun-dried tomatoes, julienne cut, with oil
8 oz. sun-dried tomato pesto or tomato bruschetta (Whole Foods and Trader Joe’s makes great ones!) We used Eggplant Garlic Spread in the video.
2 tablespoons roasted red pepper pesto (optional)
2 tablespoons artichoke hearts (optional)
Oil for cooking (use oil from sun-dried tomatoes if possible)

DIRECTIONS

Step 1: Cook penne pasta or ravioli according to package directions. Use a little oil in the water so the pasta won’t stick. After cooking, rinse pasta and set aside.

Step 2: Slice the Italian Sausage into bite sized pieces. In a large skillet, put a little cooking oil along with the oil from the sun-dried tomatoes (drain the oil out of the jar of tomatoes). Heat oil mixture on high. Add the Italian Sausage, onion and mushrooms. Add Italian Seasoning and garlic and sauté together for a few minutes until the onions are slightly brown and the Italian Sausage is crispy (about three minutes).

Step 3: Add the sun-dried tomatoes and continue cooking about one minute more. Add the cooked pasta to the mixture and stir to blend with the vegetables and the seasoning. Finally, add the sun-dried tomato pesto or (bruschetta) and the roasted red pepper pesto and artichoke hearts (if applicable) a little at a time.

Step 4: This pasta dish should be moist but not covered in pasta sauce so be careful not to add too much pesto. Cook for about 1 minute more and stir to blend the flavors and prevent sticking. Taste and add more Italian Seasoning if necessary.

Variations: You may use veggie chik'n (such as Gardein), or other flavors of veggie sausage (pesto, etc.) in place of the Italian Sausage as an alternate. We use spinach pasta for another variation as well. Finally, try adding some steamed vegetables such as asparagus or broccoli!

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For a 52 Week Meatless Monday Meal Planning Guide visit
http://www.veggiesoulfood.com/meatlessmonday/

Get this recipe, and all of our family’s favorites in our cookbook, The Vegan System, now available on Amazon.com in paperback and Kindle versions. Want a PDF copy to print your favorite recipes? For that and more, visit

http://www.veggiesoulfood.com/thevegansystem/

Connect with us! Over 30 years of vegetarian living - our family's vegan recipes, a FREE 7 Day Vegetarian Starter Kit, and a FREE Vegan Product Guide, along with tips, tricks and our adventures are on our website at www.VeggieSoulFood.com.

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Видео Penne Pasta with Sausage - Meatless Monday Week 38 канала VeggieSoulFood