Linguine
with Creamy Tomato Sauce and Vegan Sausage
This is an exceptionally flavorful dish that we adapted from one of our old favorites from Bon Appetite Magazine. We’ve substituted the regular sausage for a delicious vegan alternative, and swapped the heavy cream for almond milk. When we served this dish to our longtime family friend – someone who was a butcher for 50 years – he couldn’t even tell the difference from the real thing! So for those of you seeking a bit of a transitional dish as you reduce the amount of red meat in your diet, be sure to give this one a try!
Get Recipes Delivered
INGREDIENTS
- 3 shallots
- 2 large garlic cloves, peeled
- 1 package Fieldroast vegan sausages
- 1 cup almond milk
- 1 28-ounce can diced tomatoes
- 1 tablespoon dried sage
- 1/2 teaspoon crushed red pepper flakes
- 1 pound linguine
- 2 tablespoons olive oil*
- * not included
Get Recipes Delivered
INSTRUCTIONS
Bring a large pot of water to a boil over medium-high heat. Peel and chop the shallots. Mince the garlic. Roughly chop the sausages. Set aside. While the water is heating, warm 2 tablespoons of olive oil in a large skillet. Add garlic and chopped shallots and saute over medium-high heat for about 3 minutes.
Heat 2 tablespoons of olive oil in skillet over medium heat. Sauté garlic and shallots until soft, about 3 minutes. Add sausage and cook for 5 minutes. Turn to low heat and add almond milk and simmer for 5 minutes. Add tomatoes, sage and crushed red pepper flakes (use as much or as little depending on your affinity for heat). Simmer until sauce thickens, about 15 minutes. Stir occasionally.
When water is boiling, add linguini and cook until soft, about 5 minutes. Drain pasta while saving 1/2 cup of pasta water for sauce.
Once sauce has thickened, add linguini to sauce over low heat. Combine well making sure pasta is fully coated. If necessary, add reserved pasta water to fully coat. Serve and enjoy!
SIMILAR RECIPES
Spaghetti Carbonara with Coconut “Bacon” and Garlic Rapini
Kale Pesto Cavatelli with Crispy Brussels and Sundried Tomatoes
Miso Chili “Meatballs” Over Spaghetti And Carrot Noodles
Rotini Aglio Olio with Kale and Toasted Hazelnuts
