Vegetarian Sausage Orecchiette

healthy pasta ideas

(Serves 4)

1 box orecchiette

1 bag frozen vegetarian ground “beef” crumbles

1 package cherry or grape tomatoes

1/2 cup pine nuts

2 handfuls of kale with stems removed

Pecorino romano cheese

Chopped garlic

Ground fennel

Salt & pepper

Olive oil

In a pan, cook vegetarian “beef” crumbles (I use Morningstar) with garlic, salt, pepper, and ground fennel in a small bit of olive oil. Ground fennel is strong so don’t use too much. Separately toast pine nuts on stove top, and boil orecchiette. When the crumbles are cooked, add a bit more oil and wilt in kale. Add in pine nuts and drained cooked pasta, then halved tomatoes. Mix together in one big pot, serve immediately with grated pecorino romano on top.

Serve with…

Country Salad

(Serves 4)

2 bunches of romaine lettuce

1 package cherry or grape tomatoes

1 small lemon

1/4 cup pine nuts

1/2 cup olive oil

Dijon mustard

Light mayonnaise

Salt & pepper

Garlic powder

Toast pine nuts on stove top. Let cool to room temperature. Chop the lettuce and place into large mixing bowl. Halve the tomatoes and add them into the bowl, along with the pine nuts. Separately, juice the lemon and strain out seeds and pulp. Add lemon juice to olive oil and stir in one tablespoon each of Dijon mustard and mayonnaise. Whisk with a fork until there are no clumps. Add in salt, pepper, and garlic powder to taste. Taste dressing – if it’s too sour for your liking, add sugar (slowly!) until it’s where you want it to be. Mix well and toss into salad.

*For the full story on Brad and Christian, Click Here