Spicy (faux) Sausage Pasta
This protein packed dish leaves room for variation depending on your preferences. We opt for the plant based sausage in our house since the meat eater also likes it. But you could easily substitute regular sausage or cook the sausages separately and serve both. We like the chick pea pasta as it seems to have a nice flavor and stays firm. But we have also used the protein plus variety. If you don’t need the extra protein, a whole wheat pasta tastes great too!
Ingredients
- Package of Banza chickpea pasta
- Bell pepper
- Medium onion
- Spicy Impossible sausage
- 2 Tbs Braggs liquid aminos
- 1/2 cup water
- 1/4 tsp ground black pepper
- 1 Tbs Arrowroot powder
- 1 Tbs olive oil
Directions
- Make the pasta according to the package directions. If using the chickpea pasta, I find it helps the consistency of the pasta to blanche the noodles in cold water after draining.
- While the pasta is cooking, dice the bell pepper and onion
- Heat the olive oil in a Dutch oven over medium heat
- Sautee peppers and onions for 2-5 minutes
- Add the Impossible sausage and break it up as it cooks into small pieces
- Cook the sausage with the peppers and onions for 5-7 minutes
- Sprinkle the Arrowroot powder over the sausage mixture and stir
- Add the Braggs liquid aminos and pepper to the water and stir
- Pour the liquid into the sausage mixture and stir. It will thicken as you stir
- Pour the cooked pasta into the sausage mixture and toss to coat
- Shut the heat off and serve with either nutritional yeast or parmesan
