I came across Tofurky’s Spinach Pesto Artisan Sausage, but I didn’t really have a recipe in mind; it just sounded like good and I wanted to give ’em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won’t find any cholesterol in these sausages. Super tasty and paired with pasta and sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!
INGREDIENTS:
12-oz spinach linguine
2 Tofurky Spinach Pesto sausages, sliced
6-oz jar oil-packed sun-dried tomatoes, diced
4 cloves of garlic, minced
1/3 C olive oil
1 tsp vegan margarine
Salt and pepper, to taste
Vegan Parmesan, optional
DIRECTIONS:
Cook the linguine according to package instructions. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.
In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!
- 12-oz spinach linguine
- 2 Tofurky Spinach Pesto sausages, sliced
- 6-oz jar oil-packed sun-dried tomatoes
- 4 cloves of garlic, minced
- ⅓ C olive oil
- 1 tsp vegan margarine
- Salt and pepper, to taste
- Vegan Parmesan, optional
- Cook the linguine according to package instructions.
- Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.
- In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat.
- To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!
