Must admit I was slightly nervous of vegetarian sausages, having been brought up on the meat version. However, I can report that they taste great. Sure, they don't taste like pork but, as Rav (one of my veggie housemates) said, it doesn't actually matter. As long as they taste good, then that's fine. And they do. They taste great.
This recipe is super easy and takes about 20 mins overall. It's healthy and tasty. Try it.
Also, I am giving away some Linda McCartney vouchers so you can buy some yourself - all you need to do is like the post and the Facebook page and I'll choose a winner. Will be chosen on Wednesday (whilst you're at it, you could add 'barkingbaking' on snapchat, but that's only if you want to!). Facebook page here.
- 2 Linda McCartney Vegetarian Sausages
- 1 large leek
- 2 garlic cloves
- Pasta, keep the water
- Salt and pepper
Get the sausages in a baking dish and cook for 15 mins at 180 from frozen (that's how they come). Whilst that's in, get the pasta on. Chop up your leek and finely chop your garlic.
Begin to fry the leek in plenty of butter and a splurge of olive oil on a relatively low heat - we want them to go lovely and soft without burning. After 10 mins, add in the garlic. Season it all. Keep it all cooking until the sausages are done.
Chop the sausages into chunks.
Drain your pasta but keep some of the pasta water - just pop a sieve over a bowl/measuring jug so you catch the pasta and the water. Bung the pasta in with the leeks and then pour a little bit of the pasta water in. Not too much otherwise it'll be soggy. Just a smidge. See the video for how much I put in.
If you think it looks wet, just hob it for a bit and it'll evaporate, do stir so the pasta doesn't stick.
Easy. Grate some cheese on top. Parmesan would be nice if you have it.