• 4 Tablespoons Extra Virgin Olive Oil
  • 3 Vegan Sun-dried Tomato Italian Sausage Links
  • 1 Small Onion, diced
  • 1 Red Pepper, diced
  • 2 Garlic Cloves, minced
  • 2 Roma Tomatoes, squeeze out seeds, diced
  • 1 1/2 Cup Vegetable Stock
  • 3/4 Cup White Wine
  • 1 Cup Arugula
  • 2 Cups Vegan Mozzarella, shredded
  • 1 Cup Orzo, cooked to al dente

Baked Pasta with Vegan Sausage

Vegan Sun-dried Tomato Sausage and Orzo Bake



Heat 2 tablespoons olive oil in a large sauté pan over med/high heat. Add sausages and brown on all sides. Remove to chopping board and slice into small chunks. Set aside. Lower heat to medium. Add onion and pepper cooking until soft, about 5 minutes. Add garlic sauté for 1 minute. Toss in tomatoes. Slowly stir in vegetable stock and wine and simmer for 4 minutes. Remove pan from heat. Add mozzarella, arugula and sausage stirring until combined. Toss with orzo. Transfer the mixture to a large baking dish that has been coated with the remaining 2 tablespoons olive oil. Cover with foil and bake at 350* for 20 minutes.  Top with your favorite vegan parmesan. Mangia!

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