Vegan Sausage and Broccoli Pasta
A flavourful, deeply savoury and vegetable-forward pasta that comes together in under twenty minutes. It relies on broccoli - which is first cooked and then finely chopped - which breaks down and melts into a rich yet vibrant and glossy sauce. Choose your favourite plant based sausage to use here and let it brown thoroughly, which will contribute to even more flavour and texture here.
3 tbsp (45ml) olive oil
3 cloves garlic, smashed
½ tsp chilli flakes
200g plant based sausages
1 tsp salt
500g broccoli, chopped
2 tbsp plant based butter
40g plant based parmesan, grated (optional)
Heat 3 tbsp of olive oil in a large saucepan over medium low heat. Add the smashed garlic and cook it for 4-5 minutes. Add the chilli flakes, and continue to cook the garlic for 2-3 more minutes, until golden and soft. Remove the garlic from the pan and reserve it for later.
Use your hands to crumble the plant based sausages into the hot oil and sprinkle with salt.
Stir the sausage to coat it in oil, then let it cook untouched for 5-6 minutes until the heat facing sides are crisp and golden.
Stir the sausages and continue to cook them for 4-5 mins, until crisp in most places.
While the sausages are cooking, prepare the broccoli. Bring a large pot of salted water to the boil. Add the broccoli florets and cook them for 4-5 minutes, until vibrant and tender. Use a slotted spoon to transfer the broccoli to a colander, leaving most of the water behind to boil the pasta in later.
Let the broccoli sit in the colander for a few minutes to release steam, then transfer it onto a chopping board. Chop the broccoli into small pieces, no larger than the crumbles of sausage.
Stir the chopped broccoli into the sausage. Continue to cook the broccoli for 5-6 minutes, stirring occasionally and using the back of the spoon to mash some of the broccoli pieces - this will help the sauce come together later on.
Next, cook your pasta in the boiling water you cooked the broccoli in.
While the pasta cooks, transfer 150ml of the cooking water to the saucepan with the broccoli and sausage. Stir in the butter and half of the plant based grated parmesan and raise the heat to medium high.
Use a slotted spoon to transfer the cooked pasta into the saucepan along with 50ml of cooking water. Add the remaining 20g of parmesan, and stir the pasta into the broccoli over high heat for 3-4 minutes, until it’s glossy, creamy and fully coated in the broccoli and sausage. Taste for seasoning and adjust to taste.
Divide the pasta amongst four bowls, drizzle it with olive oil and top it with grated parmesan (optional).
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.