Vegan Sausage Pasta with Broccolini
This Vegan Sausage Pasta with Broccolini recipe is ready in under 30 minutes and has tons of flavor thanks to Beyond Meat Italian Sausage.
Servings: 2 Servings
Calories: 607kcal
Cost: $6
Equipment
- 1 12" Skillet with a lid
- 1 3-4 Quart Pot For boiling the pasta
- 1 Cutting Board
- 1 Knife
- 1 Spatula or Wooden Spoon
Ingredients
- 8 oz Rigatoni or other short pasta shape
- 1 tablespoon Extra Virgin Olive Oil
- 2 Beyond Meat Hot Italian Sausage Links or 7 ounces of another vegan sausage
- 2 Large Cloves of Garlic, minced
- 10-12 Ounces Broccolini, cut into 2 inch long pieces see note
- ½ Cup Vegetable Stock
- ½ tsp Lemon Zest
- 1 tablespoon Lemon Juice
- ¼ teaspoon Crushed Red Pepper Flakes
- Salt and Black Pepper to taste
Instructions
- Bring a 3-4 quart pot of water to a boil. Season the water with salt and cook the rigatoni to al dente.8 oz Rigatoni
- Meanwhile, remove the casing from the sausage links by slicing down the length of the sausage and peeling the casing off.2 Beyond Meat Hot Italian Sausage Links
- Add the olive oil to a 12 inch skillet over medium heat. Add the sausage and it break into chunks with a wooden spoon. Allow to cook for 2 minutes.1 tablespoon Extra Virgin Olive Oil
- Add the garlic and sauté everything until sausage is browned. About 4 minutes.2 Large Cloves of Garlic, minced
- Add broccolini to the pan and season with a pinch of salt and pepper. Place a lid on the skillet and cook for 5-6 minutes, stirring occasionally.10-12 Ounces Broccolini, cut into 2 inch long pieces, Salt and Black Pepper to taste
- Add vegetable stock to deglaze the pan, then add lemon zest and crushed red pepper flake and lemon juice. Use the wooden spoon to scrape up any brown bits from the bottom of the pan.¼ teaspoon Crushed Red Pepper Flakes, ½ Cup Vegetable Stock, ½ teaspoon Lemon Zest, 1 tablespoon Lemon Juice
- Add cooked pasta to the pan and cook everything together until most of the liquid from the pan has mostly evaporated. Serve.
Notes
10-12 ounces of broccolini is 1 large bunch or 2 small bunches.
You can double this recipe, but use a very large pot like a dutch oven.
To store: Scoop the pasta into an airtight container with a tight fitting lid. Store in the refrigerator for up to 4 days.
Can't find broccolini? Substitute the same weight of broccoli, broccoli rabe or kale.
Nutrition
Serving: 1Serving | Calories: 607kcal | Carbohydrates: 89g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 682mg | Potassium: 261mg | Fiber: 4g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg