Candice Hutchings’ vegan sausage & spinach pasta recipe

The Edgy Veg is HERE and sharing a delicious and simple vegan recipe that even the carnivores in your life will love.

2 tbsp

olive oil

1 small

chopped yellow onion

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

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