Plant-Based Sausage Trottole Pasta
with Cherry Tomatoes & Garlic Pangrattato
These herby plant-based sausages are bound to hit the spot. Tossed through a superstar trottole pasta with garlic pangratto fresh cherry tomatoes and mushrooms, tonight’s dinner is a veggie knock-out!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
mushrooms
1 packet
cavolo nero kale
½ packet
Plant-Based Herby Sausages
(Contains Gluten, Soy; May be present Egg, Milk, Tree Nuts, Peanut, Sesame. )
1 packet
Trottole
(Contains Gluten; May be present Soy. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 tin
tinned cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 bag
herbs
3 clove
garlic
Not included in your delivery
olive oil
20 g
plant-based butter
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice mushrooms. Finely chop garlic. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Cut plant-based herby sausages (see ingredient) into thin rounds.
Cook trottole in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to pan.
Meanwhile, heat a drizzle of olive oil over medium-high heat in a large frying pan. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, season with salt and pepper and set aside.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sausage and mushrooms, until golden and tender, 5-8 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes.
Reduce heat to medium and add tinned cherry tomatoes, cavolo nero kale, garlic & herb seasoning, vegetable stock powder, the brown sugar and reserved pasta water. Cook until slightly reduced, 3-4 minutes. Remove from heat, then add the plant-based butter and trottole. Stir to combine.
Divide plant-based sausage trottole pasta between bowls. Sprinkle over garlic pangrattato and tear over herbs.