Orecchiette Pasta with Vegan Sausage and Brussels Sprouts

Votes: 5

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 620, total fat 25 G., saturated fats 6 G., proteins 22 G., carbohydrates 80 G., fiber 8 G., cholesterol 30 mg, sodium 707 mg, sugar 7 G.

Thanks to vegan sausage and Brussels sprouts, this pasta will be a hit with all your guests, vegan and meat-eater alike. The caramelization of the vegetables (onions and Brussels sprouts) is the key to the vibrant flavor. When draining the pasta, pour some of the starchy cooking water into a separate bowl to thin the sauce later, preventing the pasta from becoming dry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons butter substitute, such as Earth Balance spread
2 tbsp olive oil + extra for drizzling
1 onion, sliced into thin half rings
170g vegan Italian sausage, such as Fields, crumbled or sliced
1 teaspoon fennel seeds
360 g dry orecchiette pasta (ears)
450 g Brussels sprouts, cut in half lengthwise and separated into leaves
3 cloves garlic, crushed
A pinch of red pepper flakes
Zest of 1 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orecchiette pasta, Brussels sprouts, fennel seeds, lemon zest, red pepper flakes

Cooking the dish according to the recipe:

In a large saucepan, bring water to a boil and add salt.
Add 1 tablespoon each of butter substitute and olive oil to a large nonstick skillet and heat over medium heat. Add the onion and season with salt. Cook, stirring frequently, until the onion is caramelized, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onion and sausage to a bowl or plate and set aside.

Add pasta to boiling water and cook until tender, about 10 minutes.
Meanwhile, add the remaining 1 tablespoon butter substitute and olive oil to the same skillet. Heat over medium heat, then add the Brussels sprouts and season with salt and pepper. Cook, stirring frequently, until the leaves begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for another minute. Return the onions and sausage to the skillet and keep warm over low heat.
Drain the pasta in a colander, reserving some of the cooking water. Combine the pasta with the Brussels sprouts, onion, and sausage in a skillet or larger bowl. Stir in the lemon zest. Sprinkle with a little pasta water if needed; drizzle with oil if the pasta looks dry. Season with salt and pepper to taste. Divide the pasta among serving plates and serve.

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