This classic Italian combination of sausage and broccoli creates a satisfying and easy weeknight meal with combined with pasta. Broccoli is a fantastic nutritious staple food that adds a nice texture. We use vegan sausage with the MVP being Impossible brands. One of our favorite vegan sausage brands!
Use Barilla Protein+ Penne to amp up the protein game (you could also use their Rotini or elbows version!). No cream reduces additional calories for this healthy easy dish. With our lemon and red pepper flakes you will get some nice flavor bursts. We recommend using your favorite vegan parmesan to amp up the flavor profile. Mangia!
Ingredients
- I package Impossible brands sausage (any flavor!)
- 1 pound Barilla protein+ pasta
- 1 pound broccoli, cut into 1-inch florets (about 4 cups)
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Salt and pepper
- ½ cup grated vegan parmesan, plus more for serving
- 2 tablespoons fresh lemon juice (from about ½ lemon)
- ½ teaspoon red pepper flakes
Preparation
Step 1
Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the vegan sausage and cook, breaking up the meat using a wooden spoon until browned, about 5 minutes. Scrape the mixture into a medium bowl.
Step 2
Add the remaining 2 tablespoons oil, the broccoli and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
Step 3
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat.
Step 4
Add the broccoli mixture, cooked sausage and its accumulated juices, ½ cup vegan parmesan, the lemon and juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.