Serves 4 · Prep 10 min · Cook 24 min · 645 calories per serving
Crumbled plant-based Italian sausage, hearty kale, and sun-dried tomatoes are tossed with your favorite pasta in a light and savory garlic and white wine sauce. This quick and elegant dish is perfect for a weeknight dinner.
Why it's healthy
This dish offers a well-rounded nutritional profile. The kale is a powerhouse of micronutrients, providing significant amounts of Vitamin K for bone health, Vitamin A for vision, and Vitamin C, a powerful antioxidant. Plant-based sausage delivers substantial protein for muscle repair and satiety, typically with less saturated fat and zero cholesterol compared to pork sausage. Using olive oil adds heart-healthy monounsaturated fats. When topped with fortified nutritional yeast, the meal is also an excellent source of B vitamins, including B12, which is crucial for nerve function and often lacking in vegan diets. It's a balanced meal combining macronutrients and essential vitamins.
Ingredients
12 oz your favorite pasta (like orecchiette or penne)
1 bunch lacinato kale, stems removed and leaves chopped
1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes (or to taste)
1/2 cup dry white wine (like Pinot Grigio)
Salt and black pepper to taste
Vegan parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the plant-based sausage and use a spoon to break it up into crumbles.
3. Cook the sausage, stirring occasionally, for 7-10 minutes, until it is well-browned and slightly crispy in spots.
4. Add the sliced garlic and red pepper flakes to the skillet. Cook for 1 minute until the garlic is fragrant, being careful not to burn it.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes, until the wine has reduced by about half.
6. Add the chopped kale and sun-dried tomatoes to the skillet. Stir and cook for 3-5 minutes, until the kale has wilted. If the pan seems dry, add a splash of the reserved pasta water.
7. Drain the pasta and add it directly to the skillet with the sausage and kale mixture.
8. Add about 1/2 cup of the reserved pasta water and toss everything together vigorously until the pasta is coated in a light, glossy sauce. Add more pasta water if needed to reach your desired consistency.
9. Season with salt and black pepper to taste. Serve immediately, topped with a generous amount of vegan parmesan cheese.