A delicious, Italian-style, nuts-free and eggs-free lunch of Beyond Sausage Hot Italian with Linguine Pasta, Cherry Tomatoes, Baby Spinach and Parmesan Cheese.
Special diets: Vegetarian | nuts-free | eggs-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 44 mins – easy
🍽 2 servings – 971 kcal per serving
- 8 oz beyond sausage hot italian
- 8 oz linguine pasta
- 1 tbsp olive oil
- 1 tbsp plant-based butter
- 3 cloves garlic
- 1 cup cherry tomatoes
- 8 cranks black pepper
- ½ tsp salt
- ½ tsp dried basil
- 1 can of white beans
- 4 oz baby spinach
- 3 oz parmesan cheese
- 1 black pepper grinder
- 1 knife
- 1 colander
- 1 grater
- 1 saucepan
- 1 skillet
- 1 spoon
- 1 serving bowl
- 1 plate
Crack black pepper in a grinder.
Peel and mince garlic.
Rinse white beans in a colander.
In the same colander, drain the white beans.
Shred parmesan cheese with a grater.
Remove baby spinach stem.
Heat 3 cups of water in a saucepan. Add linguine pasta and cook for 10 minutes.
Drain the cooked pasta in a colander.
Heat olive oil in a skillet.
Slice beyond sausage hot italian.
Put sliced beyond sausage in the skillet and cook on one side for 3 minutes. Flip it with a spoon and cook on the other side for another 3 minutes.
Transfer the cooked sausage to a plate.
Heat plant-based butter in the skillet. Add minced garlic and cook for 2 minutes. Stir in cooked beyond sausage, cherry tomatoes, black pepper, salt, and dried basil with a spoon. Cook the mixture for 10 minutes, then add spinach leaves. Add in white beans, pasta, and 2 oz shredded parmesan cheese. Continue stirring and cook for 3 minutes.
Transfer beyond sausage pasta-tuscan style to a serving bowl and sprinkle with the remaining parmesan cheese.
It’s ready to be served !