• Serves 6
  • Prep Time 10
  • Cook Time 20
  • Difficulty Easy
  • 500g bowtie or spiral pasta
  • 1/2 tbs olive oil
  • 1 medium onion, diced
  • 1 pack Vegie Delights™ Vegie Sausages, sliced into 1cm rounds
  • 1 zucchini, thinly sliced
  • 150g cherry tomatoes, halved
  • 1/3 cup pesto, (see recipe below for a homemade option)
  • 1/4 cup light pouring cream
  • 30g parmesan cheese, grated
  • 2 sprigs fresh mint, leaves chopped

To make your own pesto:

  • 2 1/2 cups, tightly packed basil leaves
  • 1 large handful of baby spinach leaves
  • 2 garlic cloves, minced
  • 1/2 cup (70g) roasted cashews
  • Juice of 1 lemon (4 tablespoons)
  • 40g parmesan cheese, grated (optional)
  • 1 tsp sea salt flakes
  • 3/4 cup olive oil
  1. Boil the pasta in a large saucepan of water according to the instructions on the packet. When draining the pasta reserve 1/3 cup of the pasta water.
  2. Heat the oil in a large pan over medium heat. Add the onions and sauté for 4-5 minutes until they have softened.
  3. Add the Vegie Sausages and continue to cook, stirring every minute or so.
  4. Add the pesto and stir well to coat. Add the reserved pasta water and cream.
  5. Stir together to combine and allow to simmer and reduce for 3-4 minutes before removing from the heat.
  6. Stir through the fresh vegetables and cooked pasta. Top with mint leaves and grated parmesan cheese.

To make your own pesto:

  1. Add the ingredients with just half of the olive oil to a food processor. Blitz together until smooth, slowly add the remaining oil until well combined and the spread is at your desired consistency.
Per serve
Energy (kJ)
2270
- Energy (Cal)
541
Protein (g)
24
Fat (g)
19
- Saturated Fat (g)
5
Carbohydrate (g)
66
- Sugars (g)
4
Dietary Fibre (g)
5.2
Sodium (mg)
511
Potassium (mg)
408
Iron (mg)
3.2
Calcium (mg)
124

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