By Josh Bettesworth
Smoky Sausage & Lentil Pasta
8 steps
Prep:10minCook:40min
DAY 29 of VEGANUARY | Smoky sausage & lentil pasta 🌿
Coming to you today with some more delicious weeknight dinner inspo! Super high in protein thanks to both the sausages & lentils and it’s so easy to make. WIN
Serves 4.
Updated at: Sat, 10 Feb 2024 13:40:40 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
43
High
Nutrition per serving
Calories813.6 kcal (41%)
Total Fat27.2 g (39%)
Carbs110.2 g (42%)
Sugars16.4 g (18%)
Protein43.4 g (87%)
Sodium2141.9 mg (107%)
Fiber18.8 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
0.5onion
4chorizo style vegan sausages
I used
3garlic cloves
50gsun-dried tomatoes
1 tspdried oregano
1 tspsmoked paprika
1 tspdried thyme
200gdry red lentils
1 Tbsptomato puree
400gplum tomatoes
tin
700mlvegetable stock
250gdry pasta
I used mezzi rigatoni
1 tspbalsamic vinegar
2 tbspsnutritional yeast
optional
Instructions
Step 1
Fry the onion and garlic until softened, 1-2 mins.
Step 2
De-skin your vegan sausages, then add those into the pan and break up into small pieces.
Step 3
Add in the garlic, sun-dried tomatoes and seasonings and cook for 5-6 minutes, until everything has softened and is smelling fragrant.
Step 4
Next, we’ll add in the lentils, plum tomatoes (break these down slightly with the back of your spoon) and the veg stock. Season to taste.
Step 5
Bring to the boil and boil for 10 minutes, stirring every minute or so. Then, reduce the heat to a simmer and cover the pan with a lid for 20 minutes.
Step 6
When the lentils have 15 minutes remaining, cook your pasta.
Step 7
Add the cooked pasta into the pan, along with a couple of ladlefuls of starchy pasta water.
Step 8
Top with parsley and vegan cheese if desired and ENJOY. 🤍
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