Vegan Revamp of Molly Yeh’s Giant Sausage Pasta
This pasta dish is a lighter vegan revamp of Molly Yeh's giant sausage pasta recipe.
Equipment
- stock pot
- Skillet
- cutting board
- Chef's Knife
Ingredients
- 1 recipe recipe tempeh fennel sausage or store-bought vegan Italian sausage
- 2 cups cherry tomatoes halved
- 6 oz baby spinach leaves
- 1 lb large rigatoni or other pasta
- 1 cup almond ricotta
- ½ cup vegan parmesan shreds
- salt and pepper to taste
- crushed red pepper flakes for serving
White Bean Sauce Ingredients
- 15 oz cannellini beans
- 1 cup unsweetened original plant-based milk
- ½ cup nutritional yeast
- 2 cloves garlic peeled
- juice from ½ lemon
- ½ Tbsp kosher salt
- ¼ tsp smoked paprika
- ⅛ tsp onion powder
- 1 Tbsp corn starch
- ½ cup vegan parmesan shreds
Instructions
- Preheat oven to 400 °F.
- Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook 3 minutes short of package instructions.
- To make the white bean sauce add all of the ingredients to a high powdered blender for 5 minutes until ingredients are incorporated and creamy.
- Drain pasta and place back into the pot and mix with white bean sauce until thouroughly coated.
- Add the tempeh sausage, tomatoes, and spinach and mix together. Taste for salt and pepper.
- Pour noodle mixture into a 9” x 13” baking dish and sprinkle with ½ cup of vegan parmesan and top with dollops of almond ricotta.
- Bake for 25 minutes until bubbly. Remove from oven, top with red pepper flakes, and allow to cool 5 minutes before serving.
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