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Sausage and leek pasta

A 15-minute pasta recipe that won't disappoint, as it's easy to make and it bursts with flavour!

Vegan, gluten free | Serves 2 | MAIN

*Use gluten free pasta to make it gluten free

Ingredients:

  • 100g vegan sausage
  • 2 tablespoons of olive oil
  • 1/2 leek stick, chopped
  • 1 clove of garlic, crushed
  • Salt and pepper
  • 200g pasta of choice (I used linguine)
  • Pinch of oregano, garlic granules, chili flakes
  • 80ml soy cream (I used alpro single cream)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon nutritional yeast flakes
  • Handful of parsley, chopped
  • 1/2 lemon, juice and zest
  • 20-30g grated cheese (I used green vie parveggio)

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Steps:

1.Cut the sausage is bite size pieces.

2.In a pan on a medium heat, add the olive oil and leeks with a pinch of salt.

3.Saute until translucent, then add the sausage pieces and the crushed garlic clove.

4.Start cooking your pasta in salted boiling water, according to package instructions.

5.Back to the pan, season before you add 180ml from the pasta water.

6.Give it a stir and let it cook the leek and sausage for 2-3 minutes.

7.Remember to keep an eye on your pasta and stir it occasionally.

8.Add the cream, mustard and nutritional yeast.

9.Your pasta must be ready by now. I like to use a tong to add the cooked pasta into the pan.

10.Add the chopped parsley, lemon zest and juice and serve with your favourite cheese.

Notes:

*Best served immediately.

*Add some pasta water when you add the pasta in the pan (step 9) to make it a bit saucy!

Happy cooking everyone!

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