Vegan curried sausage pasta
A super tasty vegan pasta dish with a rich tomato sauce and curried sausages.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3 people
- 2 tbsp oil, divided
- 6 Heck Bollywood Banger sausages
- 1 red onion, cut into narrow wedges
- 1 bell pepper, cut into chunks (I used red)
- 400 g tinned tomatoes (~ 1 1/3 cups)
- 2 tsp curry powder
- Black pepper
- 250 g (~ 9 oz) dried spaghetti
- Fresh coriander (cilantro), to garnish
Heat a dash of oil in a frying pan, and cook the Bollywood Bangers sausages for a few minutes each side, until crispy and browned. Remove from the pan, and set aside.
Add a dash more oil to the pan if it needs it, and add the chopped onion and pepper. Cook over a medium heat for 5-10 minutes, stirring regularly, until soft and slightly charred. Add the tinned tomatoes, curry power, and a good pinch of salt and pepper, and bring to a simmer. Cook for a further 5-10 minutes, until the sauce is thick and rich.
While the sauce is reducing, boil the spaghetti in a large pan until cooked al dente. Drain, and set aside.
Cut the cooked sausages into bitesize chunks, and return them to the pan with the thickened tomato sauce. Add the cooked spaghetti, and mix well to combine. When everything is hot and well combined, serve topped with plenty of fresh coriander (cilantro).
Serving: 1portion | Calories: 390kcal | Carbohydrates: 43.4g | Protein: 16.4g | Fat: 16.8g | Saturated Fat: 1.4g | Cholesterol: 37mg | Sodium: 80mg | Potassium: 242mg | Fiber: 3.8g | Sugar: 7.9g | Calcium: 50mg | Iron: 3.6mg