About this recipe:This is a simple and delicious vegetarian pasta. It's made by combining pasta with lentils, vegan sausages, kale and seasonings. To make this dish vegan, make sure that you use an egg-free pasta.
600ml vegetable stock
150g dry lentils
1/2 teaspoon salt
1 bay leaf
4 tablespoons olive oil
1 large red onion, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
225g vegan sausage, cut into 5mm slices
1 bunch kale, stems removed and leaves coarsely chopped
350g fusilli pasta (twists)
2 tablespoons nutritional yeast
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Method Prep:30min › Cook:25min › Ready in:55min
Bring the vegetable stock, lentils, 1/2 teaspoon of salt and bay leaf to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and cook until the lentils are tender, about 20 minutes. Add additional stock if needed to keep the lentils moist. Discard the bay leaf once done.
As the lentils simmer, heat the olive oil in a frying pan over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low and cook until the onion has softened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to the boil over high heat. Add the kale and fusilli pasta. Cook until the fusilli is al dente, about 8 minutes. Remove some of the cooking water and set aside. Drain the fusilli, then return to the pot and stir in the lentils and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.
Nutritional yeast can be purchased in health shops or online.