Pesto Sausage Pasta Bake

INGREDIENTS:

• Walnut Pesto (Link)

• Vegan Sausages (Link to buy the ones I use)

• Baby Plum Tomatoes

• Mushrooms

• Sundried Tomatoes

• Kale

• 2 Tbsp Nutritional Yeast

• 3 Tsbp Breadcrumbs

• Linguini Pasta (Or any pasta)

METHOD:

In a large bowl, massage kale with olive oil, salt and pepper. Add in breadcrumbs, nutritional yeast and garlic powder. Set aside.

Heat some oil in a pan (any will do) and add in chopped sausages, mushrooms, and sundried tomatoes and whole baby plum tomatoes. Crush and add in three cloves of garlic. Add salt and pepper. Cook for 8 mins on a medium heat. Once cooked, set aside.

Boil a large pot of water and add in your pasta. Add 1 tbsp of salt to the water. Keep stirring. Cook for 8 to 10 minutes, checking the pasta every few minutes. Once ready, throw a piece of pasta (if linguini or spaghetti) against the wall and if it sticks it is ready. Alternatively, taste some pasta and decide if it is ready and the way you like it. Pour the pasta through a strainer and shake out the excess water. Return the pasta to the pot and toss it with your walnut pesto (see recipe here).

Add your cooked veggies and sausage to your pasta and mix in properly. Add some salt and pepper.

Put all of the pasta into a deep oven dish. Cover the pasta with your kale mix and cook in the oven for 12-15 mins. Check often to ensure your kale isn’t burning.

Serve and enjoy!