Meat-Free Sausage, Spinach and Tomato Pasta

Shopping List

  • 1 pack Richmond Meat-Free Sausages, chopped in to pieces
  • 400g short pasta e.g. penne
  • 3 garlic cloves, thinly sliced
  • 150g cherry tomatoes cut in half
  • 1 tin plum tomatoes
  • 75g grated parmesan
  • 1 red chilli sliced
  • Pinch dried oregano
  • 15g of chopped fresh basil leaves
  • 150g chopped spinach leaves
  • 3 tbsp. olive oil
  • Salt and pepper to taste
Step 1 Pre-heat your oven to 200c, boil a large pan of salted water and heat a large frying pan on a medium heat.
Step 2 Add the pasta to the water and cook according to instructions, usually about 12 minutes. Drain and set aside when cooked
Step 3 Whilst the pasta is cooking, add the olive oil to the frying pan and then add the sausage chunks and brown for 2-3 minutes.
Step 4 Add the garlic to the sausages and cook for a further 2 minutes.
Step 5 Add the cherry tomatoes, chilli and oregano to the pan, followed by the tinned plum tomatoes. Simmer for 10 minutes until the tomatoes begin to break up in the sauce. 
Step 6 Mix the pasta, basil and spinach in to the sausage and tomato sauce. Season to taste 
Step 7 Transfer to a large oven proof dish, top with the grated parmesan and place in the oven. Bake for 15 minutes until the cheese is golden, then serve and enjoy!
Meat Free Sausages

Richmond Meat-Free Sausages