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By anotherveganfoodblog
Vegan Revamp of Molly Yeh’s Giant Sausage Pasta
7 steps
Prep:10minCook:25min
The original recipe is from Molly Yeh of Girl Meets Farm. Molly’s giant sausage pasta recipe is one of the classic heavy casserole dishes that she likes to make for working farmers during harvest time. I have lightened up this recipe by using a white bean sauce in place of the heavy cream and whole milk. I have also swapped out the Italian sausage for a tempeh fennel sausage. And of course, I am using my almond ricotta recipe and store-bought plant-based cheeses in place of the Pecorino Romano.
Updated at: Fri, 08 Dec 2023 20:33:08 GMT
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Ingredients
6 servings
1 recipetemp fennel sausage
eh
2 cupscherry tomatoes
halved
6 ozbaby spinach leaves
1 lbrigatoni
large, or other pasta
1 cupalmond milk ricotta cheese
½ cupvegan parmesan shreds
salt
to taste
pepper
to taste
Crushed red pepper flakes
for serving
White Bean Sauce Ingredients
Instructions
Step 1
Preheat oven to 400 °F.
Step 2
Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook 3 minutes short of package instructions.
Step 3
To make the white bean sauce add all of the ingredients to a high powdered blender for 5 minutes until ingredients are incorporated and creamy.
Step 4
Drain pasta and place back into the pot and mix with white bean sauce until thouroughly coated.
Step 5
Add the tempeh sausage, tomatoes, and spinach and mix together. Taste for salt and pepper.
Step 6
Pour noodle mixture into a 9” x 13” baking dish and top with dollops of almond ricotta and ½ cup of vegan parmesan.
Step 7
Bake for 25 minutes until bubbly. Remove from oven, top with red pepper flakes, and allow to cool 5 minutes before serving.
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