INGREDIENTS
- 2 tbsp olive oil
- 1 small chopped yellow onion
- 3 minced garlic cloves
- 1 lb (crumbled with your hands) Yves Kale & Caramelized onion veggie sausage
- 1 (14 oz) can diced tomatoes
- ¼ cup vegetable broth
- 4 cups al dente cooked GF chickpea pasta
- 3 cups fresh spinach leaves
- ¼ tsp black pepper
- to taste Sea salt
- ½ cup any vegan cheese
METHOD
- In a large skillet, heat olive oil over medium high heat.
- Add onion and garlic and sauté until fragrant, about 1 min.
- Add crumbled sausage and cook for 1 minute.
- Add tomatoes, vegetable broth, and cook on medium heat for 3-5 min until the liquid has reduce slightly.
- Add al dente pasta and toss to coat, cook for 2 minutes or until heated through
- Remove from heat, add spinach and black pepper and stir until spinach is wilted.
- Taste and season with salt to taste.
- Sprinkle with vegan cheese of choice, if using, and cover for 3-5 mins to melt cheese.
- Serve with sliced Italian crusty bread to scoop up leftover sauce