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Mediterranean-Inspired Veggie Penne With Field Roast Sausage and Sourdough 

Ingredients:
Mediterranean penne.png
Directions

  • 8 oz penne (or any short pasta)

  • 2 Field Roast sausages, sliced

  • 3–4 tomatoes, halved or chopped

  • 2 bell peppers, sliced

  • 1 onion, sliced

  • 2 cups baby spinach

  • ½ cup plant mozzarella, cubed or shredded

  • 3 tbsp nutritional yeast (nooch)

  • 3 tbsp olive oil, divided

  • 2 cloves garlic

  • 1 tsp chopped rosemary

  • ½ tsp dried oregano

  • Juice + zest of ½ lemon

  • 1–2 tsp Kalamata olive brine

  • Fresh basil for topping

  • Salt + pepper to taste

  • 2–4 slices sourdough bread

1. Roast
Toss sausage, tomatoes, peppers, and onion with 2 tbsp olive oil, rosemary, salt, and pepper. Roast at 400°F for 20–25 minutes, until veggies caramelize and sausage edges crisp.

2. Cook pasta
Boil penne until just shy of al dente. Reserve 1 cup pasta water, drain, and leave ¼ cup water in the pot.

3. Make the nooch cream
Return pasta to the pot. Add nooch, mozzarella, ¼–½ cup pasta water, lemon juice/zest, and olive brine. Stir until creamy and glossy.

4. Combine
Fold in the roasted sausage + veggies, then add spinach to wilt. Optional: sauté everything together in a skillet for a few minutes to deepen flavor.

5. Bread
Brush sourdough with olive oil, rub with garlic, and toast until golden. Sprinkle with black pepper (and a pinch of nooch, if you like).

6. Serve
Spoon pasta into bowls, top with torn basil, and serve with garlic sourdough on the side.

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