Creole Style Vegan Pasta

PASTA CREOLE WITH VEGAN SAUSAGE

Source: www.vegkitchen.com

Course: Main Course

Ingredients

• 10 to 12 ounces pasta any short shape
• 2 tablespoons olive oil divided
• 8 links vegan sausage sliced 1/2-inch thick
• 1 large onion quartered and sliced
• 2 large celery stalks diced
• 1 medium green diced or red bell pepper
• 28 -ounce can diced tomatoes
• 1/2 teaspoon each: dried basil and thyme
• Pinch cayenne pepper
• 1/4 cup finely chopped fresh parsley or more, to taste
• Salt and freshly ground pepper to taste

Directions

1. Cook the pasta, then drain.
2. Meanwhile, heat half of the oil in a large skillet. Sauté the sausage slices over medium heat, turning gently to brown on both sides. Remove to a plate.
3. Heat the remaining oil in the same skillet. Add the onion and sauté until it is translucent. Add the celery and bell pepper and continue to sauté until the mixture is golden.
4. Add the tomatoes, basil, and thyme. Bring to a simmer, then cover and simmer gently for 10 minutes.
5. Combine the cooked pasta, sausage, and skillet mixture. Add the parsley and toss well to combine. Season to taste with salt and pepper.

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I had no idea how good Tofurky brand sausage could be! I used the kielbasa and it was wonderful in this. This would probably fool a meat eater. I used one can fire roasted diced tomatoes and half a box of Pomi tomato puree rather than one large can of diced tomatoes. It still wasn't very saucy. The flavors were perfect. It made a ton of pasta.