Pasta with Broccoli Rabe and Vegan Sausage
I dislike the Vegan/Vegetarian version of (insert popular meat based dish here) with a contempt I usually reserve for politicians or movies like Gravity and Almost Famous. They’re always some half-assed attempt to replicate a dish you used to enjoy; that end up ruining any fond memories you had because it tastes like a Styrofoam cup.
Not only am I going to replicate a meat dish and veganize it. I’m going to do it using a fiber enhanced pasta that has 40% fewer calories than white or whole grain pasta (130 per serving vs. the standard 210), because I care about you and want to keep your waistline banging like a bass line.
Now, try this at home.
1 bunch broccoli rabe,
8 oz Fiber Gourmet pasta. (Penne or Rotini or Elbows if they’re sold out of Penne and Rotini)
6 cloves garlic, thinly sliced
2 links Field Roast Italian Sausage (or any other veg Italian Sausage)
Juice of ½ lemon
2 T Nutritional Yeast
1 C reserved pasta water
½ t crushed red pepper
Salt and black pepper
Get a pot of salty (think ocean water in your mouth at the beach) water to the boil.
Cut the bottom half of the stems of the broccoli rabe off. Blanch the broccoli rabe for 1 minute, remove and run cold water over it. Keep the water boiling I don’t know why you need to do this, but my mother and grandmother do it, so, you should too.
Undercook pasta in the boiling water for 6 minutes. Reserve 1 cup of the pasta water before discarding.
Coat the bottom of a large sauté pan with olive oil, turn the heat to med high, add sausage and brown.
Add the broccoli rabe, stir and coat with oil. Lower the heat, cover the pan and cook for 5 mins.
Add the garlic, red pepper and lemon juice to pan. Increase the heat and sauté until the garlic becomes fragrant, about 5 mins.
Add the pasta, ½ cup of the pasta water and nutritional yeast to the pan, mixing ingredients and stirring until a sauce forms (approx. 2 mins.) Add a mini glug of olive oil, some salt and pepper, taste.