Mezzi Rigatoni Vegan Sausage Pasta

Ingredients

1 bag of mezzo rigatoni pasta

2 tbsp olive oil (plus more for garnish)

½ onion, diced

2 cloves garlic, minced

Pinch of chili flakes

3 cups sliced cremini mushrooms

2 vegan sausages, sliced into 1/2 inch discs

1 cup chickpeas

2 cups watercress, hard stems removed

¾ cup sun-dried tomato pesto

Shaved vegan parmesan

Sea salt and cracked pepper

Methode

Boil and salt a large pot of water. Cook the pasta until al dente. Remember to reserve ½ cup of pasta water.
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As the pasta cooks, prepare the sauce. Heat olive oil and chili flakes in a large pan, then add the diced onion and sauté for several minutes.
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Add the mushrooms and garlic to the pan and continue to sauté until the mushrooms start to soften and the garlic becomes fragrant. Season this mix with salt and pepper.
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Add the vegan sausage slices to the pan. Cook them with the mushrooms for a few minutes, then add in the chickpeas. Toss everything together to combine well.
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Once the pasta is cooked, drain it, rinse it, and add it to the sausage mixture. Stir in the sun-dried tomato pesto.
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Add a splash of the reserved pasta water. The water helps to emulsify the pasta and make the sauce creamier.
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Finally, stir in the watercress and the shaved vegan parmesan. Season with additional salt and cracked pepper.
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Serve your Mezzi Rigatoni Sausage Pasta in bowls, finish with a drizzle of olive oil, and sprinkle more shaved parmesan on top. Enjoy this hearty and fulfilling vegan dish!