30-Minute Vegan Sausage Pasta

The ease of this pasta is that just about everything comes together one skillet (hooray for less dishes!) For this pasta, the secret to success is to cook all the vegetables separately, so nothing overcooks. It takes less time than you think (about 30 minutes) and the extra steps will be so worth it in the end. You'll be making this delicious, easy, and tasty pasta again and again! Enjoy!

INGREDIENTS

+ 1 package of vegan italian sausage

+ 5 ounces of fresh spinach

+ 7-8 spears of asparagus, woodsy ends removed, and cut into 1-inch pieces

+ 10-12 cloves of garlic, chopped

+ 1 large heirloom tomato, diced

+ 16 pkg of penne or orecchiette pasta

+ 4 tablespoons of olive oil

+ 1 tablespoon fresh chopped basil

+ 1 tablespoon fresh chopped parsley

+ kosher salt

+ freshly ground black pepper

INSTRUCTIONS

In a large stockpot, bring 6 quarts of water to a boil. Once boiling, add salt. Salt water to taste until the water tastes slightly salty. Be sure to taste the water and don't skip this step. This is your opportunity to season your pasta.

While the water boils, prepare the other ingredients.

Slice the vegan sausages crosswise into about 1/4 inch thick "coins". In a 10-inch skillet or larger, add 1 tablespoon of olive oil and heat on a medium heat. Add sausages, browning on both sides of the "coin". Set sausages aside.

In the same hot skillet, add another tablespoon of olive oil, 1 teaspoon of the chopped garlic, and 1/4 teaspoon of kosher salt (or to taste) on medium high heat until garlic is fragrant. Add spinach immediately, then add 1/8 teaspoon of black pepper. Sauté until wilted, about 3-5 minutes. Set spinach aside.

In the same skillet, add another tablespoon of olive oil, 1/4 teaspoon of kosher salt (or to taste), and 1/8 teaspoon of black pepper on medium heat. Add asparagus. Sauté about 10 minutes, tossing frequently until asparagus is tender. Set asparagus aside.

Add pasta to the boiling water. Cook according to package instructions until al dente.

While the pasta is boiling, in the same skillet, add another tablespoon of olive oil, 1/4 teaspoon of kosher salt (or to taste), and 1/8 teaspoon of black pepper on medium heat. Toss tomatoes and the rest of the chopped garlic into the skillet. Sauté until tomatoes are juicy and garlic is soft, about 6-8 minutes. Keep tomatoes and garlic in the skillet.

Add al dente pasta to the skillet straight from the pot and toss with tomatoes and garlic (Do not rinse the pasta). It's ok if a little pasta water gets in the skillet. It will help to create the sauce. Toss together. Add in the vegan sausage, spinach, asparagus, and toss together until all ingredients are warmed through and mixed well.

Top with fresh basil, fresh parsley, and more black pepper if desired. Give a final toss and enjoy!

A LITTLE ADVICE:

Toss with a little vegan parmesan cheese at the end if you please! Yum!