Lemon Basil Spaghetti
with Italian Sausage & Asparagus
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- 3 garlic cloves
- 1 jalapeño
- 1 lemon
- 6 oz asparagus
- ½ oz fresh basil
- 2 Field Roast® Italian Garlic & Fennel Sausages
- 6 oz spaghetti
- 2 oz sliced leeks
- 1 tsp dried oregano
- 2 tbsp vegan parmesan
- 2 tbsp vegan butter
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Bring a large pot of salted water to a boil for the pasta. Peel and thinly slice the garlic. Deseed and mince the jalapeño. Zest and juice the lemon. Trim 1 inch off the asparagus ends. Pick the basil leaves. Remove sausages from the plastic casing and crumble into bite-size pieces.
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. TIP: We will use this pot again in step 5.
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 crumbled sausage, sliced garlic, minced jalapeño, and oregano, and cook, stirring occasionally, until sausage is crispy in places, 3 to 5 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. TIP: Lower the heat if leeks begin to get too dark.
Add the reserved pasta water to the remaining sausage and leek mixture in the skillet. Cook until liquid reduces slightly, 3 to 5 minutes. Add cooked spaghetti, lemon zest, lemon juice, parmesan, and butter, and toss. Taste, and add salt and pepper as necessary.
Add 2 inches of 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 toss with a pinch of salt. Add basil leaves to the spaghetti and stir.
Divide the lemon basil spaghetti between large bowls. Top with remaining sausage and leeks and serve with asparagus. Tuck in!