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Chef Jernard Wells’ Creamy Cajun Meatless Sausage Pasta
Chef Jernard Wells serves this perfect pasta dish on what he calls Sustainable Sundays—where he uses dinner as a time to chat with his nine kids about foods and recipes that are gentler on the planet.
Prep Time
30 minutes
Total Time
1 hour
Serves
6
Ingredients
1
package of Nature's Fynd Meatless Breakfast Patties, cooked and diced
1
cup Nature's Fynd Original Dairy-Free Cream Cheese
8
ounces bow tie pasta
2
cups fresh baby spinach
1
cup cherry tomatoes, halved
2
cloves garlic, minced
1/4
cup of corn kernels
1/4
cup vegetable broth
1/4
cup almond milk
2
tablespoons olive oil
Salt and pepper to taste
Fresh parsley leaves minced for garnish
Steps
1.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the diced Nature’s Fynd Meatless Patties and cook until lightly browned.
3.
Add the minced garlic and cook for another minute until fragrant.
4.
Reduce the heat to low, then add the Nature's Fynd Dairy-Free Cream Cheese, vegetable broth, almond milk to the skillet. Stir until the cream cheese is fully melted and the sauce is smooth.
5.
Toss in the cooked pasta, baby spinach, corn and cherry tomatoes. Mix well until the pasta and veggies are coated in the creamy sauce.
6.
Let everything simmer for a few minutes until the spinach wilts and the tomatoes soften slightly.
7.
Season with cajun spice to taste.
8.
Serve the creamy vegetarian sausage pasta hot, garnished with fresh parsley for added flavor. Enjoy your delightful and creamy pasta dish!
Nutrition Information
Per serving 1 cup (262g): Calories 240 kcal, Fat: 15g, Sat Fat: 10g, Sodium: 360mg, Carbohydrates 21g, Protein: 8g
Contains: Soy, Almonds, Wheat, Fungi
