Italian Plant-Based Sausage with Lentil Pasta
Red lentil pasta tossed in arugula, baby spinach, and Romesco sauce. Then topped with Italian plant-based sausage sautéed with red bell peppers, onions, mushrooms, and herbs. With a final touch of sautéed crisp baby broccoli tossed in garlic.
Servings 2
Calories: 502.92kcal
Ingredients
Modified Quick Basil Romesco Sauce (Makes 1 Cup)
- ½ cup canned fire-roasted red bell peppers
- ¼ cup canned fire-roasted tomatoes
- 1 garlic clove
- ⅛ cup almonds
- ½ tablespoon sherry vinegar
- ¼ bunch of fresh parsley
- 5 fresh basil leaves
- ½ tablespoon Italian herb seasoning
- ½ teaspoon smoked paprika powder
- ¼ teaspoon crushed red chili pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon of hot water
- ¼ cup extra virgin olive oil
For the Pasta
- 6 broccolini florets
- 1 cup red lentil pasta
- 1 tablespoon olive oil
- 4 ounces of plant-based sausage diagonally sliced
- ½ cup onion thinly sliced
- ½ cup red bell pepper thinly sliced
- 1 cup mushrooms thinly sliced
- 4 cloves garlic minced or garlic pressed
- 1 cup baby spinach
- 1 cup baby arugula
Equipment
- Blender Can also use a Food Processor.
- Medium Saucepan or Steamer
- Medium Mixing Bowl
- Colander
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Sauce: In a blender, combine the fire-roasted red bell peppers, fire-roasted tomatoes, garlic, almonds, sherry vinegar, parsley, basil, oregano, paprika powder, red pepper flakes, salt, black pepper, and hot water. Blend the ingredients gradually from low to high speed until there is a smooth consistency with no large lumps.
- Then lower the blender's speed to medium-low and add olive oil slowly. Once all the oil has been added, blend on high speed for about thirty seconds to help the sauce emulsify by breaking the sauce ingredients and oil into smaller pieces to bind. The sauce will turn lighter due to the air incorporated into the mixture.
- Undercook the Broccolini: Bring 4 cups of water and one teaspoon of salt to a boil on high heat in a medium saucepan. Then, fill a medium mixing bowl with ice water.
- Add and undercook the broccolini for 2 minutes until tender; remove it with a slotted spoon and place it in the ice bath for about 30 seconds. Then, remove the ice, drain the water, and set it aside.
- Boil the Pasta: Pour the pasta into the boiling water and cook it to the instructed time for al dente. Using a colander, drain the pasta and set it aside.
- Make the Pasta Dish: Heat a medium saute pan on medium-high heat. Add oil and heat. Then add the sausage and occasionally stir until slightly golden brown.
- Add the onion, bell peppers, mushrooms, garlic, and Italian herb blend, combine well, and cook for 3 minutes, occasionally stirring.
- Then add the lentil pasta, arugula, and spinach and cook for 1 minute, constantly mixing to wilt the greens to combine well.
- Add the broccolini and romesco sauce and combine well. Then, cover with a lid and allow the sauce to come to a quick simmer.
- Serve: Immediately remove from the heat, stir, and serve immediately.
Video
Nutrition
Calories: 502.92kcal | Carbohydrates: 36.65g | Protein: 11.26g | Fat: 35.97g | Saturated Fat: 8.43g | Cholesterol: 24.75mg | Sodium: 2950.13mg | Fiber: 4.66g | Sugar: 6.3g
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