Vegan Sausage and Tomato Pasta Bake 0
Our vegan sausage and tomato pasta bake is inspired by the best Italian recipes, but with a few of our own little twists.
- 200g fusilli pasta, cooked according to packet instructions
- 1 tbsp sunflower or rapeseed oil
- 1 small onion, sliced
- 1 clove garlic, crushed
- 1 packet Vegusto Sausages, sliced (available to buy here)
- 1 tin chopped tomatoes
- 100g puy lentils, cooked
- Pinch Mixed herbs
- Salt and pepper to taste
- Vegusto Mo Moo Cheese, such as Piquant (available to buy here)
- Preheat your oven to 200C/Gas Mark 4, and then start by cooking the pasta according to packet instructions.
- While the pasta is cooking, heat the oil in a large frying pan, then fry the garlic and onions until soft.
- Add in the sliced sausages and continue to fry, turning with a wooden spoon so they turn golden and a bit crispy all over.
- Add in the tomatoes, lentils and seasoning and cook everything together on a medium heat for a few minutes.
- Drain off the pasta when it’s cooked and then mix in with the sausages.
- Transfer everything into an oven dish and then grate one of the Vegusto No Moo Cheeses onto the top.
- Drizzle with a little oil on the top, and then bake for 10-15 minutes so the cheese melts on the top.
- Serve immediately.
Vegan Lasagne with Vegan Cheese 68
2 tbsp olive oil
2 cloves garlic, crushed
1 leek, thinly sliced
1 red onion, finely chopped
1 packet Vegusto Mince (available to buy here)
1 carrot, peeled and grated
1 ½ tins chopped tomatoes
4 sundried tomatoes, chopped
1 tsp mixed herbs
Salt and pepper to taste
3 or 4 lasagne sheets, mixture of white and green (or either)
½ packet Vegusto No-Moo Sauce (available to buy here)
- Heat the oil in a large saucepan and add the garlic, leek and onions. Fry on a medium heat for 5-8 minutes, until everything is soft.
- Crumble in the Vegusto mince and carrot and mix well. Fry for a further 5 minutes.
- Now add the chopped and sundried tomatoes, herbs and seasoning. Cook all together for a few minutes and taste.
- Grease a rectangular oven dish or loaf tin.
- Layer the veggie mince and veg mixture with the lasagne sheets, starting with mince on the bottom (around 3 tbsps). The top layer should be finished with a lasagne sheet.
- Pour ½ packet of No Moo Sauce onto the top sheet and smooth it off using a pallet knife. Press the lasagne down so the liquid seeps up around all the pasta sheets – they need moisture to cook.
- Bake in a pre-heated oven (200C/Gas Mark 6) for 30-35 minutes. Test the lasagne is cooked using a skewer to check the pasta is soft. Serve immediately.
Vegan Butternut Squash and Cheese Ravioli 0
A lovely autumnal twist to ravioli. Traditionally packed with meat and cheese, you won't miss them one bit when you taste this delicious vegan version.
- 500g/1lb 2oz butternut squash, peeled, de-seeded and cubed
- 3 tsp olive oil
- Sea salt
- Black pepper
- 1 tbsp rosemary, chopped
- 3 cloves garlic
½ packet No Moo Melty, grated (available to buy here)
For the pasta
- 300g/10½oz ‘00’ grade flour (or plain flour), plus extra for dusting
- 2 tsp ground flaxseeds, mixed with ½ cup water
- ½ tsp salt
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season to taste. Place the pieces of butternut squash, garlic and rosemary into a roasting tray and roast in the oven for 30 minutes, or until tender.
- Remove from the oven, place in a food processor, then blend until smooth. Set aside to cool completely, before stirring in half the No Moo Melty or No Moo Soft.
- Meanwhile, for the pasta, blend the flour and flaxseed mixture in a food processor until the ingredients come together to form a dough. Add a little more water if needed.
- Turn the dough out onto a lightly floured surface and knead well for 10 minutes.
- Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
- When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness, dusting with flour if it starts to stick. You need to roll it into a rectangle, from which 9-10 shapes can be cut (using a ravioli cutter if you have one). Gently mark shapes in the pasta where each ravioli will be cut.
- Repeat the rolling-out process with the second portion of pasta dough. Set aside.
- Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked ravioli.
- Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips.
- Cut out your ravioli and place them on a floured surface ready to cook. Now make the second batch. You should end up with around 18 ravioli.
- To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it. Boil for a few minutes, until the pasta is cooked to your liking.
- Drain the ravioli, then place in an oven dish. Sprinkle the remaining No Moo Cheese onto the ravioli, drizzle with some oil and bake in the oven for 10 minutes so the top melts and crisps.
- Serve immediately.