Are you ready for Fall?
Summer is wrapping up and life is starting to get more “normal” again. Although it is very different from pre-corona days, we are evolving and adapting to the new way of life. Wearing masks in public, social distancing, and hand sanitizer are here to stay, and people seem to have gotten used to it. Summer ended up being pretty cool considering the minimal beach trips, and the absence of public pools and splash pads. At least the playgrounds are open again and kids have gotten used to seeing very few people.
Soon school will start, and families will have to adhere to stricter routines. Many parents will be forced to work from home and school their children simultaneously like in the Spring. Just thinking about it makes me cringe, but I remain optimistic. Humans evolve and adapt, and we are very tenacious. We will make this function better than in the Spring. We have had more preparation, we have accustomed to being home most of the time, and since there is no end in sight, there is no other option. Simply put, we have to.
A dinner like this will be clutch.
It comes together in 20 minutes; everyone will love it and it is a comforting hug in a bowl.
Vegan Italian Sausage and Pepper Pasta
Prep: 10 mins
Cook: 20 mins
- 1 pound pasta of choice
- 4 ea Vegan Italian Sausages cut in large rounds
- 5 ea baby bell peppers cut in rings
- 4 ea cloves garlic chopped
- 1 cup collard greens chopped
- 1 cup arugula
- 1 can Crushed tomatoes 28 oz size
- 1/2 cup asparagus ends chopped
- 1 cup water
- 1 tbsp extra virgin olive oil for sauteeing
- 1 tsp italian seasoning
- 1 tsp turbinado sugar you may sub sweetener of choice
- 1 ea salt and pepper to taste
- 1 ea crushed red pepper to taste to top
- For proper timing always start by putting large pot of water on to boil for the pasta
- Chop all vegetables and ingredients
- Heat a large pan with oil on medium for saute then add the garlic and onions and cook for 5 minutes until browning and fragrant
- Next, add sausage and cook for another 5 minutes stirring or tossing pan depending on skill level occasionally not constantly
- Add italian seasoning, bell peppers and collard greens, salt lightly and cook for 3 minutes
- Add canned tomatoes, water, and sugar and bring to a boil and cook for 5 minutes then taste for salt and adjust to taste
- Toss cooked pasta with some of the sauce to prevent sticking then toss in the arugula to wilt only. Portion into bowls, ladle sauce and veggie/sausage mix over the top. Garnish with copious fresh groung black pepper and crushed red pepper flakes
This recipe works well with any kind of sausage. You could sub in other forms of protein as well like meatballs, tofu, tempeh or seitan. The sauce is tasty and versatile
Also to reach the goal of 20 minutes, pasta water should always be step one and the prep should be done while water is heating. When cooked in tandem this way, pasta dinners are one of the easiest and quickest dinners around.
The asparagus is cut from the ends which are usually discarded. I reserve them for soups and sauces. I do not use the part that is really woody but use the part that is still tender. I do this by keeping them in the elastic and using just the part above the elastic that is toward the tips. There is about 1 1/2 inches of the stalk that isn’t tender enough to eat grilled but is tender enough to eat in a presentation where they are braised in liquid. You may skip and it will not make a huge difference in the dish.
Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.
Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.