Vegan sausage & black-eyed bean pasta salad

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Give a new twist to your favourite everyday vegan sausage in this bean & pasta salad packed with flavour and fresh summer produce.
Serves: 2
Ingredients:
150g fusilli pasta
400g can black eyed beans (black eyed peas), drained and rinsed
4 vegan sausages (I’ve used Richmond meet-free sausages)
25g vegetable spread
180g baby button mushrooms, rinsed and stems trimmed
2 garlic cloves, finely sliced
1 green pepper, deseeded and cut into quarters
180g baby plum or cherry tomatoes, halved
2 spring onions, finely sliced
handful parsley leaves, chopped
salt and black pepper, to taste
For the dressing
3 tbsp extra-virgin olive oil (plus extra to drizzle)
1 ½ tbsp freshly squeezed lemon juice
1 tsp demerara sugar
1 tsp American style mustard
salt and freshly ground black pepper, to taste
Method:
1. Heat oven to 200C/180C fan/gas 6. Prepare the mushrooms: leave the small baby mushrooms whole and halve the bigger ones. Melt the vegetable butter in a frying pan and fry the garlic for about half a minute. Add the mushrooms and seasoning, and sauté on medium-high heat for about 4 - 5 minutes stirring frequently until tender and slightly brown. Turn off the heat and set the pan aside.
2. Rub the pepper slices with a little oil and place them, skin side up, in a roasting tin. Roast in the oven for about 30 minutes. Transfer to a plate to cool. Once cooled, remove the pepper’s skin and cut each slice into small bits.
3. Cook the sausages according to the pack instructions. Transfer to a plate to cool and then slice diagonally into 9 or 10 pieces. (if your chosen sausages cook in the oven, you can put them alongside the peppers, in the same roasting tin, but check for different cooking times).
4. Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, and return the pasta to the pan. Stir in the mushrooms, black eyed beans and some seasoning. Drizzle with a little extra-virgin oil, heat for a few seconds, and then set aside.
5. To make the dressing, combine lemon juice, sugar, mustard and seasoning in a small bowl. Add the olive oil and whisk until smooth and slightly thick.
6. In a large serving bowl combine the pasta, sausage, pepper, tomatoes, spring onions and parsley. Pour the dressing and mix everything well. Taste and adjust seasoning if necessary. Stir once more and then serve.
Recipe adapted from: www.vaqueiro.p...
#vegan #pasta #vegetarian

[@sajeelshukla]

Definitely gonna try this out :)

[@MapleJokerRofl]

Is this cgi