Description
This Mushroom And Veggie Sausage Pasta dish works very well as a weeknight dinner, but it's also a great meatless dish you can serve if you have any vegetarian or vegan guests during the holidays. You'll see dairy and dairy-free options in the recipe. The best part is, everyone will love it!
Ingredients
Scale
- 1 lb short pasta (here we used a pumpkin shaped pasta )
- 1 lb baby bella or crimini mushrooms, sliced
- 4 tbsp extra virgin olive oil , divided
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 Spicy Meatless Italian Sausages sliced
- For the Bechamel:
- 2 tbsp extra virgin olive oil (you can also use butter or coconut oil)
- 2 tbsp unbleached all purpose flour
- 2 cups low fat milk or plain unsweetened almond or cashew milk
- 1 tbsp powdered vegetable bouillon or nutritional yeast
- 1/4 tsp salt
- 1/8 tsp black pepper
- Grated Parmesan cheese or vegan Parmesan to taste (optional)
- Chopped parsley (optional)
Instructions
- Cook pasta following al dente cooking directions on the package. Reserve 1/4 cup of cooking liquid, drain and set aside
- While the pasta cooks, heat 2 tablespoons of olive oil ina large skillet. Add mushrooms, salt and pepper and cook over medium heat for 8-10 minutes, until all the water has evaporated. Set aside
- Using the same skillet, heat 2 tablespoons of olive oil. Add sliced sausage and cook over medium heat, 2-3 minutes per side. Set aside.
- To make the béchamel, heat olive oil in a soup pot. Add flour and cook over medium heat for 1-2 minutes, stirring constantly, until it starts to brown. Add milk, vegetable bouillon or nutritional yeast, salt and pepper, whisking constantly until it thickens
- Add cooked pasta, mushrooms, sausage and reserved pasta water. Cook for about a minute and serve immediately. Garnish with Parmesan cheese and parsley if desired
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Thanksgiving