BREAKDOWN:

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Serves 3

538 calories

65g carbohydrates

27g protein

16g fat

 

 

INGREDIENTS:

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1 tbsp. of olive oil

2 large vegan sausage links

250g penne pasta

1 white onion, diced

3 cloves of garlic, minced

3 tsp. of red pepper seasoning

3 tsp. of paprika

2 tsp. of oregano

1 tsp. of salt

1/2 tsp. of black pepper

400g / 1 can of chopped tomatoes

400g / 1 can of chickpeas

30g of spinach

60g of vegan cheese

 

METHOD:

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1. In a large saucepan on medium heat with the oil, cook and brown the sausages for 8-10 minutes.

2. In a seperate saucepan of boiling water, cook the pasta as per the packet instructions. 

3. Remove the sausages before adding the onion, garlic, red pepper seasoning, paprika, oregano, salt and black pepper back to the pan along with an additional splash of oil and cover with a lid, reducing to a low heat to simmer for 5-8 minutes to allow the spiced to envelop.  

4. Add the chopped tinned tomatoes to the pan and cover once more. 

5. Using a blender, lightly pulse blend the tinned chickpeas in water before stirring with the tomato sauce and covering once more to simmer for a further 5-8 minutes.

6. Finally add the cooked pasta, spinach and vegan cheese to the pan and stir together, cooking for 2 more minutes to wilt. 

7. Slice and add the cooked vegan sausage links to your dish and serve with an optional sprinkle of additional oregano.