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Lemon Basil Spaghetti with Italian Sausage & Asparagus
2 or 4 Serving Dinner

Lemon Basil Spaghetti

with Italian Sausage & Asparagus

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
21g
CARBOHYDRATES
93g
PROTEIN
39g

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INGREDIENTS

  1. 6 oz spaghetti
  2. 2 oz sliced leeks
  3. 3 garlic cloves, peeled and thinly sliced
  4. 1 jalapeño, de-seeded and minced
  5. 2 Field Roast® Italian Garlic & Fennel Sausages, crumbled (plastic casing removed)
  6. 1 tsp dried oregano
  7. 1 lemon, zested and juiced
  8. 2 tbsp vegan parmesan
  9. 2 tbsp vegan butter
  10. 6 oz asparagus, ends trimmed
  11. ½ oz fresh basil, leaves picked
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large skillet, Zester or Microplane®, Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
21g
CARBOHYDRATES
93g
PROTEIN
39g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the pasta

Bring a large pot of salted water to a boil for the pasta. Add spaghetti to the boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain the pasta. Return cooked spaghetti to the pot, off heat, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil) TIP: We will use this pot again in step 4.

2
Sauté the aromatics

Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add leeks and cook until softened and slightly browned, 3 to 4 minutes. Add garlic, jalapeño, sausage, and oregano, and cook, stirring occasionally, until sausage is crispy in places, 3 to 6 minutes. Sprinkle with salt and pepper, and transfer just half the sausage and leek mixture to a plate. Loosely cover with foil to keep warm. (4-serving meal: use 2 tbsp olive oil) TIP: Lower the heat if leeks begin to get too dark.

3
Make the sauce

Add the reserved pasta water to the skillet with the remaining sausage and leek mixture. Cook until liquid slightly reduces, 3 to 5 minutes. Add cooked spaghetti, lemon zest, lemon juice, parmesan, and butter, and toss. Taste, and add salt and pepper as necessary.

4
Finishing touches

Add 2 inches water to the large pot and bring to a boil. Add asparagus and cook until bright green and crisp-tender, 1 to 3 minutes. Drain asparagus, and sprinkle with a pinch of salt. Add basil leaves to the pasta and stir.

5
Serve

Divide the lemon basil spaghetti between bowls. Top with remaining sausage and leek mixture and serve with asparagus. Bon appétit!

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