Pasta With Vegan Sausage, Cauliflower and Kale Recipe

The Washington Put upDemocracy Dies in Darkness

By Joe Yonan

This hearty dish is the results of Meals editor Joe Yonan’s makes an attempt to fulfill his household’s varied dietary preferences whereas additionally getting some nutritious greens into his teenage foster son and creating leftovers to take to work or faculty. Olives and pepperoncini add sparks of curiosity. Past Sausage exudes fats that properly seasons the dish, however be happy to make use of no matter vegan sausage you like.

Storage: Refrigerate for as much as 4 days or freeze for as much as 3 months.


As a substitute of Past Sausage >> use your favourite vegan sausage, plus 1/2 teaspoon crushed pink pepper flakes (with the onions and garlic) if you’d like a contact of warmth.

Cauliflower >> carrots or broccoli

Kale >> spinach or Swiss chard

Wine >> half pink wine vinegar and half water

Olives >> 2 tablespoons capers

Pepperoncini >> 2 tablespoons capers

Pasta >> gluten-free pasta, rice, mashed potatoes or polenta

From Meals and Eating editor Joe Yonan.



Time Icon
30 minutes
Complete: 45 minutes
  1. Step 1

    Deliver a big pot of salted water to a boil. Prepare dinner the pasta in keeping with the bundle directions till al dente. Scoop out 1 cup of the pasta water, then drain the pasta and return it to the pot. Cowl to maintain heat.

  2. Step 2

    Whereas the pasta water involves a boil and the pasta cooks, thinly slice the kale stems and chop the leaves. Maintain the stems and leaves separate.

  3. Step 3

    In a Dutch oven over medium warmth, warmth 1 tablespoon of the oil till it shimmers. Add the sausage, cowl and cook dinner till it browns on the underside and corporations up, about 4 minutes. Uncover, flip the sausage items, and add the kale stems, onion, garlic and pink pepper flakes. Cowl and cook dinner, stirring often, till the greens are tender, 8 to 10 minutes.

  4. Step 4

    Uncover, add the cauliflower and cook dinner, stirring, till it begins to turn into tender, 3 to 4 minutes. Add the kale leaves and cook dinner, stirring, till they wilt, about 3 minutes. Add the wine and stir to deglaze the pan, scraping up the flavorful browned bits on the underside. Stir within the tomatoes, olives and pepperoncini, cut back the warmth to medium-low, cowl and cook dinner till the flavors meld, 10 to fifteen minutes. Style, and add the sugar, when you’d like, and season with extra salt and pepper as wanted.

  5. Step 5

    Switch the pasta to the sauce, add the parsley and the remaining 2 tablespoons of olive oil, and toss to mix. Stir within the pasta water, 1/2 cup at a time, if wanted, to loosen the sauce.

  6. Step 6

    Divide amongst serving plates, prime with extra parsley and vegan parmesan or dietary yeast, if utilizing, drizzle with somewhat extra olive oil and serve sizzling.

Dietary Info

Per serving (1 3/4 cups)

  • Energy


  • Carbohydrates

    66 g

  • Ldl cholesterol

    0 mg

  • Fats

    16 g

  • Fiber

    8 g

  • Protein

    23 g

  • Saturated Fats

    4 g

  • Sodium

    761 mg

  • Sugar

    8 g

This evaluation is an estimate primarily based on out there substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From Meals and Eating editor Joe Yonan.

Examined by Joe Yonan.

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