Orecchiette with Tempeh and Mint

There’s something quite traditional about orecchiette pasta (little ears) combined with sausage that makes for the heartiest and most delicious main course. My plant-passionate version uses vegan sausage along with a fresh tomato gravy and yup, you read right, mint.

Makes 2-3 servings

Ingredient List:

• Extra virgin olive oil
• 2 cloves fresh garlic, peeled, left whole
• 1-2 links vegan sausage, thinly sliced
• 1 cup pureed or dice tomatoes
• Sea salt
• 8 ounces orecchiette
• 3-4 sprigs fresh mint, leaves removed from stems, left whole

Step By Step Instructions:

Place a small amount of oil in a deep skillet, along with garlic, over medium heat. When the garlic begins to sizzle, remove it from the pan and discard. Stir in vegan sausage and stir to brown it, about 4 minutes. Add tomatoes and a light seasoning of salt. Reduce heat to low and simmer for 15-20 minutes.

While the gravy cooks, bring a pot of salted water to the boil, enough to generously cover the pasta. Drop the orecchiette and cook al dente, about 10 minutes.

When the gravy is ready, using a slotted spoon, transfer the orecchiette to the skillet along and bit of cooking water to thicken the gravy. Stir gently for 1 minute or so. Stir in fresh mint and transfer to a serving bowl. Serve immediately.