Creamy pasta with sausage, sundried tomatoes and kale is my vegan take on a Tuscan dish. The flavor and texture are so satisfying, I know you’ll enjoy this dish. I used Explore Cuisine Red Lentil Rigatoni, which adds even more protein and it’s really delicious. It is not only protein packed; but gluten free. You can also use a variety of vegan sausages that are out there. I used Beyond Meat Sausage Patties; but there are also many different vegan brands of patties and links that are very tasty.
Directions
In a saute pan or large skillet on medium heat, add the nutritional yeast, garlic powder and salt. Add in the kale and cover with lid. Cook the kale until tender and wilted, adding a little water if needed so it’s not too dry. Remove from pan and set aside. In a separate pan or in the oven, cook the sausage according to package instructions. When the sausage is finished cooking and cooled enough, break into small pieces if they are patties or links and set aside. In the meantime, add the olive oil to a skillet on medium heat. Add in the garlic and sauté until it just starts to brown. Add in the broth and stir. In a small separate bowl, whisk the flour with the water; then stir into the skillet with the broth to combine. Add in the milk and stir. Add in the sundried tomatoes and kale. Lower to a simmer. In the meantime, cook pasta according to package instructions. When the pasta is done cooking. drain and add into the skillet. Turn off the heat and combine the pasta and sausage with the sauce until all the everything is coated. Season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with vegan parmesan.
