Easy Plant Based Sausage & Olive Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Vegan
Description
Use simple but tasty ingredients that you’ll have in your pantry to make an easy midweek pasta featuring Denny Plant Based Smokey BBQ Sausages.
Ingredients
Tomato & Olive Sauce
olive oil
1 onion, chopped
3 garlic cloves, chopped
2 x 400 g tins whole peeled tomatoes, crushed
1 x 400 g tin of water
1 tsp (5 ml) sugar
10 basil leaves, chopped
1 Tbsp (15 ml) chopped flat leaf parsley
200 g pitted black olives, halved
salt and pepper
Pasta & Sausages
olive oil
300 g spaghetti or fettuccine
1 x 340 g box Denny Plant Based Smokey BBQ Sausages
150 g baby tomatoes
To Serve
a few leaves of fresh basil, washed & chopped
Instructions
Tomato & Olive Sauce
Set a medium-sized pot over medium-high heat. Heat a glug of olive oil, then fry the onion until it has softened and starts to brown. Add the garlic and fry for a minute until fragrant. Add the crushed tomato and tin of water. Bring to a boil, then reduce the heat and simmer until it reduces and thickens. Add the basil, flat leaf parsley and olives. Remove from the heat and season to taste.
Pasta & Sausages
Cook the pasta in salted boiling water according to the packaging instructions, then drain and toss in olive oil.
Set a large frying pan over medium-high heat. Heat a glug of olive oil, then add the sausages on one side of the pan and the tomatoes on the other side. Fry for 2-3 minutes per side to caramelise the exterior of the sausages and tomatoes, then remove from the heat. Slice the sausages into diagonal pieces.
To Serve
Toss the pasta half of the sauce and place into serving bowls. Top with more sauce, then add slices of sausage and baby tomatoes. Finish with fresh basil and season to taste.