Sausage Pasta Recipe - guest post by @sydneyveganguide

'You’ll find me over here creating recipes for Syndian every month. I am so excited to be their first ever ambassador.

It’s no surprise that I love their range and I hope you will too. If you are unsure of where to get your hands on their goodies, get in touch here.

This pasta was an absolute hit amongst the vegan and non vegan people that shared it with me. It’s the perfect comfort meal that is full of simple, yummy ingredients.

Feel free to add more herbs to suite your taste. Hope you enjoy this one and of course, don’t forget to tag us on Instagram if you make it.'

- Renee Buckingham, Syndian Ambassador.

SAUSAGE PASTA RECIPE (Serves approx 6)

By Renee Buckingham; @sydneyveganguide & @melbveganguide

What you’ll need:

1 Brown Onion

3 Red Capsicums

2 Tins of crushed tomatoes

1 Box of slightly defrosted Syndian Italian sausages (cut into quarters)

750 grams of pasta (I used rigatoni)

Herbs and things:

1 Tbsp minced garlic (can sub for fresh) 1 Tbsp of dried oregano

1 tsp of dried rosemary

¼ Cup of water

2 Tbsp of tomato paste

2 Tbsp of balsamic

1 fresh chilli (sliced)

Salt and pepper to taste

1 Tbsp of olive oil

Method: 1.Chop your onion, chilli and capsicums into small pieces 2. In a large pan, add the oil and cook the onion and capsicum over a medium heat, until they are tender.

3. Add in your seasoning, garlic and chilli. Followed by tomato paste, balsamic, waters and tinned tomatoes. Stir and cook on a lower heat.

4.Meanwhile cook your pasta as instructed.

5. Then add your chopped sausages and chilli. Stir through and cook until heated. (Be careful the sausages don’t fall apart).

6.Strain pasta and serve with fresh basil.


-Can be made GF by subbing the pasta for a gluten free option.

-If you are after a cheesy taste try adding nutritional yeast, this helps with B12 as well.


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