Pasta Jambalaya

Whole wheat pasta

Here’s one of my favorite uses for a terrific product, Tofurky Sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal.

Serves: 6 to 8

  • 8 to 10 ounces pasta (such as penne, cavatappi, or gemelli,
    whole wheat if desired)
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 to 4 garlic cloves, minced
  • 2 celery stalks, diced
  • One 14-ounce package Tofurky Italian- or kielbasa-style sausage,
    sliced 1/2 inch thick
  • One 28-ounce can diced tomatoes, with juice
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Cayenne
  • 1/4 cup minced fresh parsley
  • Salt to taste

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, bell pepper, and sausage; continue to sauté until all the vegetables are lightly browned.

Add the tomatoes, basil, paprika, thyme, and cayenne to taste. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the pasta and parsley. Season with salt, then to taste adjust the other seasonings to your liking. Serve at once.

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