Metric – Vegetarian Sausage & Broccoli Pasta
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Metric – Vegetarian Sausage & Broccoli Pasta
Ingredients
- 3 tbsp olive oil
- 2 shallots, finely sliced
- 1/2 tsp fennel seed
- 1/4 to 1/2 tsp chilli flakes
- 200g dried pasta
- 150 to 200g broccoli or tenderstem broccoli
- 3 Linda McCartney’s Vegetarian Sausages, defrosted
- 2 cloves garlic, finely sliced
- 20g ricotta or Parmesan style vegan cheese, finely grated
- Juice of 1/2 a lemon
- Salt & pepper, to taste
Instructions
- Heat 1 tbsp of the oil in a large frying pan over a medium-low heat. Once hot, add the sliced shallots and cook, stirring occasionally, until lightly golden (around 5 minutes). Add the fennel seed and chilli flakes, stir, and let them warm through for 1 to 2 minutes.
- Meanwhile add the pasta and broccoli to a medium pot of well-salted, boiling water. Leave to cook until the pasta is al dente (for me this was about 10 minutes).
- Break up the defrosted Linda McCartney Vegetarian Sausages into small chunks and add to the frying pan along with 1 more tablespoon of oil. Mash with the back of your spoon to break the sausage up and fry it for around 5 minutes, stirring often, to allow the sausage to brown and crisp up a bit.
- Clear a space in the frying pan and pour the remaining tablespoon of oil here. Add the garlic to this pool of oil and allow to cook for a couple of minutes until starting to turn golden. Once this happens, stir it through the Linda McCartney Vegetarian Sausage. Add a splash of pasta water to the frying pan and use your spoon to scrape up any golden bits from the base of the pan.
- Once the pasta is al-dente and the broccoli is cooked, remove the broccoli from the pot using tongs or a slotted spoon – it should be pretty soft at this point which will help it break down to form a bit of a sauce. Roughly chop the broccoli and add to the frying pan.
- Use a slotted spoon to transfer the pasta to the frying pan too (or drain the pasta in a colander, reserving a mugful of pasta water, then add to the pan) and stir through, adding a splash of pasta water as needed to help make a saucy texture. Add the cheese and lemon juice, stir through and taste to check the seasoning. Add extra salt and some pepper as needed. Divide between 2 bowls and eat!
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