Vegan Sausage Pasta

Updated at: Fri, 06 Sep 2024 07:19:02 GMT

Step 1

Heat 1 tbsp oil in a large frying or sauté pan over a high heat. Squeeze the sausagemeat from the skins into the pan, breaking it up with a wooden spoon. Fry for 6-8 minutes, stirring regularly, until golden throughout with no pink meat and the juices run clear. Scoop the meat out of the pan and set aside.

Step 2

Add the remaining ½ tbsp oil and the leeks to the pan with a pinch of salt, then lower to a medium heat. Cook for about 10 minutes until sweet and soft.

Step 3

While the leeks are cooking, bring a large saucepan of salted water to the boil and add the pasta. Cook for 1 minute less than pack instructions. Scoop out a mugful of water before draining.

Step 4

Return the sausagemeat to the pan with the leeks. Stir in the cream and mustard. Add the cooked pasta, 3 tbsp reserved cooking water and the lemon zest and juice; stir everything together over the heat. Season, remembering the sausages are peppery. A little grated Parmigiano Reggiano goes nicely over the top, if liked.

Step 5

Cook’s tip

Step 6

Fresh herbs can really liven up a dish with flavour, aroma and colour. Why not shred some sage leaves and fry with the sausagemeat or toss chopped parsley through the pasta just before serving.

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