PLANT BASED VEGGIE AND SAUSAGE SPAGHETTI

Looking for another way to use plant based sausage, extra veggies in your fridge, or even eggplants? Especially with the latter, I get so overwhelmed with the size and wanting to use it up as quickly as possible. What I love about this recipe is it takes less than 30 minutes and it’s a great way to up your veggie intake in an inconspicuous way.

Plant Based Sausage and Veggie Spaghetti

Less than 30 minute easy, protein and veggie filled spaghetti
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pack brown rice spaghetti, or any you prefer
  • 1 onion chopped
  • 4 plant based sausages (I used beyond meat)
  • 1/2 eggplant, diced
  • 1 green, yellow or red pepper chopped
  • 1 zucchini or yellow squash chopped
  • 1 jar favourite marinara sauce

Instructions

  • Heat 1 tbsp of olive oil or any cooking oil to a medium sauté pan. First cook plant based sausages according to package instructions. Remove from heat, chop into smaller bite sized pieces and set aside.
  • Add additional cooking oil to pan. Add onions, eggplants, zucchini and peppers. Let cook until soft. Feel free to add additional spices, but the marinara sauce will do just that.
  • In the meantime, cook pasta according to package instructions. Make sure to salt the water
  • While pasta is cooking, add marinara sauce and extra salt to pan with veggies. Add in the plant based sausage. Add some water in the jar (about a cup) and pour in the pan to thin out the sauce. Let simmer for a couple of minutes.
  • When the pasta is finished, drain and rinse. Add into pan with marinara sauce. Turn of heat and mix pasta in well. Serve while hot

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