Eating sustainably can be challenging, but here at Chinook Book we are challenging you to eat less meat and more greens. This vegetarian/vegan meal may be one of my more simple recipes, but it does not disappoint in flavor. The only ingredient in this recipe that is not vegan is the cheese, which can be easily substituted with a vegan alternative or removed completely. To make the recipe even more "green" (pun intended), grow your own asparagus and rapini (or broccolini). I hope you enjoy this quick, easy, and sustainable meal! Stay tuned for more of my vegetarian/vegan recipes. - Dan P. (Content Strategy)
6 Servings / 40 Minutes
- 1 lb orecchiette pasta
- 1 bunch of garden-fresh broccoli rabe
- 4 extra large (or 8 small to medium) cloves garlic
- 4 shallots
- 4 links Tofurky Italian Sausage
- 1 teaspoon Fisherman’s Seafood Seasoning
- ⅓ cup olive oil
- 1 bunch of garden-fresh asparagus
- 1 tablespoon white wine vinegar
- ½ cup grated Italian 3 cheese medley (parmesan, romano, asiago)
- Sea salt to taste
- Black pepper to taste
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until tender, 9 to 11 minutes. Drain. While the water heats and the orecchiette cooks, prepare the vegetables and sausage.
Cut the broccoli rabe into 1-inch pieces (3 pieces per stem). Use all parts of the broccoli rabe. Cut each asparagus spear into 4-5 pieces (dependent on size). Peel and finely chop the garlic and shallots.
Remove the sausages from their packaging. Cut the sausage long ways and across (making several half-circles. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the protein, until browned and cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
In the same pan used for the sausage, add the asparagus, broccoli rabe, season with salt, pepper, and cook over medium-high heat, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic, shallots, and the seafood seasoning. Cook until asparagus is tender. Add the sausage, orecchiette, white wine vinegar, and a bit more olive oil. Season with salt and pepper and cook, stirring occasionally, until the sausage is heated through, 1 to 2 minutes. Remove from the heat and stir in the Parmesan.