Vegan Sausage Pasta with Tesco Plant Chef

You’ll thank us another time for this vegan sausage pasta recipe. Creamy, tomatoey pasta with chunks of succulent sausage, but without the guilt.

Done in 45 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

For the pasta:

2 tspneutral oil

1white onion, finely chopped

2garlic cloves, finely chopped

2 tbsptomato puree

½ tspchilli flakes

½ tspdried oregano

350g Tesco Plant Chef 6 Cumberland-Style Bangers

1 x 400g canchopped tomatoes

125mldouble cream

Salt and freshly ground black pepper, to taste

300gTesco dried rigatoni pasta

50gvegan hard cheese, grated

to serveFresh parsley

Many of us are trying to add more plant-based swaps into our arsenal — and we’ve got you covered with some meat-free versions of your favourite meals....Like Creamy Sausage Pasta! Our chef Hugh created this recipe using the Cumberland-Style Bangers from the Tesco Plant Chef range. It's a sure-fire crowd pleaser, affordable and sustainable to boot! Of course, it can be difficult to know where to start when it comes to making a positive impact on the future of our planet. But by opting for even one plant-based meal a week, you're making a difference. So, why not kick things off with this simple but delicious pasta dish?

Method

In a frying pan heat the oil over a medium heat. Add the onions and cook until soft and translucent. Add the garlic, chillies and oregano and cook until aromatic, about 1-2 minutes.

Add the tomato puree along with 2 tsp water to the pan and stir to coat well. Cook for 2 minutes.

Crumble the Tesco Plant Chef Cumberland-Style Bangers in the tomato mixture. Cook for about 5 minutes.

Pour the crushed tomatoes into the pan. Stir to coat and bring to a bubble then cover. Cook for about 20-25 minutes until the sauce is thickened and reduced, stirring every so often to prevent sticking.

When reduced, pour in the cream and season with salt and pepper to taste.

Meanwhile, cook the pasta according to package directions to al dente. When cooked, reserve ½ cup of the pasta cooking water.

Add the pasta to the sauce along with some of the pasta water. Stir to coat well in the sauce and cook for a couple of minutes. Add the grated hard cheese.

Serve garnished with chopped parsley and more of the cheese. Enjoy!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.