Weeknight Broccoli and Bean Pasta with Sausage

Oh yum this dinner was delicious! Comfort food for sure - especially since I also served garlic bread as a side (which is always a hit). We are having a cold spell right now and this was rich and flavorful and warm. A very hearty meal at the end of the day. 

If you aren't vegan then use real sausages, cream and real parmesan, if you like! You don't have to be boxed in when you see a recipe...it is just a guide. The vegetarians in my house wanted REAL parmesan and so they got it.  Mine was equally as delicious with the vegan parmesan....but we all truly enjoy Beyond Sausage Brats. If you haven't tried them yet, do! You might be surprised at how authentic they taste. Enjoy! 

Ingredients:

1/2 red onion, finely diced

1 large carrot, peeled and finely diced

2 garlic cloves, finely diced

1 15oz can of cannellini beans, drained and rinsed

24oz jar of good quality marinara sauce (I only use Rao's Marinara- it is THE best)

1/2 cup of creamy plant milk (I like Oatly barista-style oat milk because it's thicker than regular)

4 vegan sausage links (I only use Beyond Sausage Brats)

1 pound of pasta like penne or ziti

1 pound of broccoli, rinsed, dried and chopped into florets

1 to 2 Tbl of olive oil

Salt and pepper

Vegan Parmesan for serving

Directions:

Add diced onions, diced carrots and 1/4 cup of water to a large skillet over medium low heat. I water sauté my veggies, but if you prefer to use olive oil then go ahead and omit the water and use a couple tablespoons of oil to sauté the onions and carrots. As you sauté, the water will evaporate, so keep an eye on the onions and carrots while they are cooking and add a splash of water when needed so that your veggies do not burn. Give them a stir every couple of minutes. I sautéed the veggies in water for about ten minutes. Right before adding the diced garlic add a bit more water so the garlic doesn't burn. Saute for another two minutes, stirring often. 

Now add the cannellini beans and jarred marinara (I hope you're using Rao's). Give it a good stir and let it come to a very low bubble for a minute or two then turn off heat and set aside until you are ready to put it all together. 

Cook the pasta according to the directions on the box. If your pasta is ready before the rest of your dish drizzle it with a bit of olive oil to keep it from sticking while it waits. 

To roast the broccoli, heat the oven to 425F.  Put the broccoli on a sheet pan covered with parchment paper. Drizzle 1 or 2 tablespoons of olive oil over the broccoli. Season with salt and pepper and roast for 15 to 20 minutes, depending on your crispy preference. 

Don't forget to cook the vegan sausages - I cook mine in a skillet until they are crispy on the outside, about 10 - 12 minutes, flipping every couple of minutes. Once they are ready, slice them into rounds. 

To put it all together warm up the marinara sauce and add the cooked pasta. Scoop portions into a bowl and top with sliced vegan sausage, roasted broccoli and vegan parmesan. I made garlic bread to go along with this meal and of course it was devoured.  Enjoy!