Vegan Sausage Pasta
Ready in: 15 to 30 mins
This quick and simple midweek hero! The cherry tomatoes are roasted with garlic until they pop and blister, for a lovely intensified flavour that’s lighter and fresher-tasting than a classic tomato sauce.
Ingredients:400g cherry tomatoes
4 garlic cloves, sliced
3 tbsp olive oil
5 Linda McCartney Vegetarian Sausages
2 courgettes, trimmed and sliced
a pinch of salt
300g elicoidali pasta tubes
a handful of basil leaves
- Preheat the oven to 200C/400F/Gas 6. Toss the tomatoes, garlic and two tablespoons of oil in a roasting tin, and season.
- Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.
- Heat the remaining one tablespoon of oil in a large, non-stick frying pan and fry the courgettes with a pinch of salt for about eight minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.
- Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes. Tip in the pasta, tomatoes, any roasting juices, 2-3 tablespoons of pasta water and the courgettes. Toss together briefly and serve, scattered with basil leaves.