I love carbs.
When I decided to become vegan and realized I could quit my near 20-year pasta and bread embargo I was overjoyed. I mean, the animals get to live and now I do too. It’s a win-win!
This pasta salad is a combination of all the things I love. It’s quick. You can easily make enough to feed an army. It’s great as leftovers. And it can be enjoyed hot or cold in both reasonable and ridiculously large quantities. Feel free to switch up the ingredients and spices to put your own spin on it. I call this version ‘Italian’ because that’s where I took most of my seasoning cues from and we’re using an Italian sausage.
I posted it on my IG Stories earlier this week and unfortunately, I didn’t take any pics so this will have to do:
- 8-10oz Vegan Pasta of Choice – I used Delallo 100% Organic Fusilli no. 27
- 2 Field Roast Vegan Italian Sausages
- 1 Tbsp Garlic – minced
- 2 Tbsp Nutritional Yeast
- 3 Tbsp Extra Virgin Olive Oil (Optional) or Olive Oil & Vinegar Salad Dressing
- 2.5 Cups Baby Bella Mushrooms – Sliced
- 3 Cups Raw Spinach
- 2 Vine Ripened Tomatoes – Sliced (can easily sub for tomato of choice, just update amounts as needed)
- 2 Tbsp Balsamic Vinegar (Optional)
- 1 Bunch Fresh Basil – Cut Into Strips (Optional)
Use the following Seasonings to Taste (start with a tbsp of each):
- Garlic Powder
- Himalayan Sea Salt
- Lemon Pepper
- Italian Seasoning
A dash of crushed red pepper adds a nice kick if you’re looking for something more exciting. It’s easy to add this to individual servings as well.
- Prepare your pasta according to box instructions. While you wait, start washing and slicing your ingredients
- In a pot (you can use the pasta pot if you like) turn the heat on medium. Once heated add 1 Tbsp olive oil (use water or veggie broth if avoiding oil), your sliced Field Roast sausage, mushrooms, nutritional yeast and minced garlic. Stir periodically to keep from sticking.
- Once the sausage and garlic have started to brown, reduce heat to low and add your drained pasta. Stir the pasta to thoroughly mix with your other ingredients.
- Add tomatoes and vinegar. Stir for 2-3 minutes.
- Add spinach and stir quickly to keep the heat even. The goal is to wilt the spinach, not fully cook it.
- Stir in your spices, taste test (add more seasoning if needed) then top with basil and serve, or place in refrigerator in a sealed container to enjoy cold.