This recipe is quick and tasty, and should be modified according to your own tastes and preferences.
Total Cooking Time: 20-25 Minutes
INGREDIENTS (and tools)
2-3 servings of pasta (your choice, though rotini works well)
1 Onion, chopped
3 Cloves of Garlic, minced
2 Mushrooms, minced
1/2 or 3/4 cup of chopped broccoli (cook's choice)
2 Sun-dried tomato sausages (or other brand or flavor preference), chopped into many pieces
1 tbsp crushed red chilies (or to taste)
1 tbsp oregano (or to taste)
1/4 cup of canola oil
1/4 to 1/2 cup tomato sauce (your choice)
A large frying pan, sauce pan, or flat-bottomed wok.
DIRECTIONS
1. Put water on to boil; begin cooking pasta
2. Chop up both the sausage and all the veggies
3. Pour oil into a pan so that it evenly coats the bottom, and turn on heat to just above medium
4. When oil is heated, toss in the garlic
5. Cook garlic for 1 minute, or until it threatens to turn brown
6. Toss in sausages and cook for 1-2 minutes (heat and pan dependent)
7. Toss in mushrooms and onions; cook until onions are translucent, stirring often
8. Add broccoli; cook for 1 minute
9 Turn heat down to minimum
10. Take drained noodles and toss into pan; toss noodles with cooked ingredients, cooking them evenly
11. Add pasta sauce, crushed chilies, and oregano; toss everything together until coated evenly and serve.
12. Garnish with fresh parsley, pepper, and vegan parmesan cheese as desired
(Serves 2-3)
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