Vegan Sausage Fennel Pasta
This vegan sausage fennel pasta is packed with flavor and super simple to make - perfect for a quick, healthy meal you'll want to make again and again.
Servings 4 people
Calories 651kcal
Equipment
- 1 chopping board
- 1 kitchen knife
- 2 pots
- 1 colander
Ingredients
- 12 oz penne
- 1 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon smoked paprika powder
- red pepper flakes, to taste
- 1 tablespoon tomato paste
- 3 vegan chorizo sausages, cut into slices
- 1 fennel, cut into strips
- 2 cans diced tomatoes
- salt, to taste
- black pepper, to taste
- 1/4 cup parsley, freshly chopped, to sprinkle
- 2 tablespoons vegan Parmesan (optional)
Instructions
- Cook the pasta according to the instructions on the package.
- Cut the fennel into strips. Thinly slice the fennel stalks.
- Finely chop the red onion and the garlic.
- Cut the vegan chorizo sausages into slices.
- Sauté the red onions and garlic for 2-3 minutes or until translucent.
- Add the spices and tomato paste and stir well. Cook for 2 minutes. Stir often.
- Then add the fennel and the vegan sausage and cook on medium heat for 5 minutes. Stir often.
- Next add the diced tomatoes. Cook for 10 minutes.
- Add the cooked pasta to the sauce.
- Serve warm and sprinkle it with freshly chopped parsley and vegan Parmesan (optional).
Notes
- Use whole wheat penne to make this dish even healthier.
- And you could easily make it gluten-free by using gluten-free pasta.
- If you're not a fan of meat substitutes, you could also leave out the vegan sausages or replace them with tofu or tempeh.
- Stored in an airtight container in the fridge, the fennel pasta will last 3-4 days.