This epic Vegan One Pot Pasta dish features an assortment of colourful veggies and the Beyond Meat Hot Italian “sausages” (plant based). This full bodied vegan dish is hearty, super flavourful and can be easily adapted to your veggie & pasta preferences. The secret is using the steam to cook the pasta, so it’s infused with the flavours of the aromatics and veggies and the clean up is easy 😉👍🏽
Add olive oil and add chopped “sausages”. It will be mushy at first but will firm up when it makes contact with the hot oil. Any casing that comes off can be discarded. Let sauté until brown for about 2-3 minutes.
Next add aromatics – garlic, pimentos, celery and fresh thyme and sauté for 2 mins then add grated pumpkin. Once mixed you can proceed to add ALL the remaining vegetables.
Season with salt and pepper and add roucou and tomate paste. Mix well and cover for 3 mins.
When the kale has wilted, add in the pasta and ensure it’s incorporated fully into the veggies. Cover tightly for 4 minutes on low heat. The steam here is what will cook the pasta and will also infuse it with all the flavours of the veggies.
At this point, a slightly thick and glossy sauce would have developed and the pumpkin would have melted. You can now add water – just enough to cover up to half way of the pan. Again, the steam here is what will finish cook the pasta as the veggies would have more or less be cooked at this point.
After adding the water, add salt and pepper as needed and cook on medium heat for an additional 6-8 minutes. The type of pasta used would affect the cooking time but we want the pasta to still have a bite to it.
Remove from heat and drizzle with a healthy serving of olive oil and finish off with chili flakes.