I have to admit, I'm a sucker for pasta. It was one of the first things I learned how to cook when I was 10 years old. I've come a long way from my tri color rotini with ragu days. When cooking at home I usually opt for gluten free pasta. My favorite is quinoa pasta. It has a great consistency and is much healthier than your normal white or whole wheat pastas. Here is my recipe for Vegan Italian sausage Bolognese.
Ingredients
1 package gluten free linguine
1 can organic diced tomatoes
1 can organic tomato sauce
tomato pasta
2 links of Field Road Italian sausage, chopped into small chunks
1 small yellow onion, diced
3 cloves garlic, finely chopped
half a bell pepper, chopped (I used a yellow bell pepper)
about 4 baby bella mushrooms, chopped
olive oil
salt and pepper
fresh basil for garnish
Directions
1. In large saucepan drizzle olive oil. Turn to medium heat and toss in chopped onions, garlic, pepper and mushrooms. Add the chopped sausage, mixing as you go.2. Once veggies are starting to slightly brown, add diced tomatoes, sauce and tomato paste. Stir
3. Add salt & pepper to taste. You may want to add some crushed red pepper if you like a little kick.
4. Leave at medium low heat while you boil the pasta. I like my pasta al dente but you cook it to you liking.
5. After simmering for about 25 minutes your sauce should have a nice thick consistency. Turn heat off and add drained linguine. Mix well.
6. Serve immediately and garnish with fresh basil.
Either use vegan cheese, parmesan cheese or no cheese! All up to you. This sausage is really one of my favorites. As an ex-meat eater, I find it has a lot of the familiar flavors of real Italian sausage without the guilt!
Buon Appetito!
-Kat
