Vegan Balsamic Sausage Pasta | Gestational Diabetes UK
A simple, tasty and speedy midweek meal, Vegan Balsamic Sausage Pasta.
In this recipe, I used Linda McCartney’s Red Onion & Rosemary sausages which work really well with the flavours in this dish.
- 8 vegan sausages
- 1 medium red pepper de-seeded & sliced
- 1 medium yellow pepper de-seeded & sliced
- 1 medium red onion peeled & sliced
- 1 small aubergine topped & sliced into bitesize pieces
- 1 medium courgette sliced
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 1 tsp dried oregano
- 1 tsp thyme
- ½ tsp dried chilli flakes (optional)
- 3 tbsp balsamic vinegar
- 4 handfuls cooked pasta wholewheat, chickpea, or lentil pasta
- 1 tbsp pinenuts (optional) toasted in a dry pan for a few seconds
- 1 tsp extra virgin olive oil
Heat some olive oil in a pan on medium-high heat, then add the sausages to caramelise (brown slightly on the edges) then remove from the pan and set aside
Add a drop more oil to the pan with the onions and peppers and saute until softened slightly
Add the chopped aubergine and courgette pieces, saute until softened slightly
Cut the sausages into large chunks, then add the garlic to the pan and stir through. Add the sausage pieces into the pan, then add the balsamic vinegar, herbs and spices and stir to coat. Allow to simmer for 5 minutes
Add the pasta, stir then taste and season as needed
Garnish with some extra virgin olive oil and lightly toasted pinenuts and serve
Calories: 252kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | of which saturates: 4g | Fibre: 9g | of which sugars: 10g