Whilst I rarely eat ‘pre-made’ foods (mainly because I’m a cheapskate), I really am a sucker for a few Linda McCartney products. The rosemary and onion sausages allowed me to recreate one of my favourite dishes of the past, and this is definitely a good one to try if you are trying Veganuary and need some ‘transitional’ dishes. And even if you aren’t, it’s still really tasty and about a thousand times healthier than using real sausages, so fill ya little winter boots.
Ready in 15 minutes
- 1 clove garlic
- 1/2 tsp. dried rosemary
- A sprinkle of chilli flakes
- 100ml passata
- Zest of half a lemon
- 1 tsp. Balsamic vinegar
- 2 handfuls of kale, shredded
- 2 veggie sausages, cooked according to packet instructions
- 200g pasta
- Get a large frying pan on a medium heat, and fill a large saucepan with boiling water.
- Finely chop the garlic and fry in the frying pan with a splash of oil for a minute or two. Throw in the rosemary and chilli.
- Put the pasta into the boiling water with a good pinch of salt.
- Tear and crumble your cooked sausage into the garlic and herbs and fry for another minute.
- Add in the passata and lemon zest and leave to simmer.
- A minute before the pasta is done, throw the kale into the water.
- Stir the balsamic into the sauce, then drain your cooked pasta and wilted kale and stir into the sauce.
- Serve up, with a cheeky sprinkle of nutritional yeast if you like.