Spaghetti with Plant-Based Sausage and Spring Vegetables

Name: Spaghetti with Plant-Based Sausage and Spring Vegetables
Yield: Serves 6
Ingredients: 6 ounces, cherry tomatoes, halved; 3 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; ½ teaspoon, table salt, divided, plus salt for cooking pasta; ¼ teaspoon, pepper; 1 pound, spaghetti; 12 ounces, plant-based ground meat; 1 recipe, sweet Italian sausage Seasoning; 3 , garlic cloves, minced; 12 ounces, zucchini, halved lengthwise and sliced ¼ inch thick; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; 1 cup, frozen peas, thawed; ¼ cup, minced fresh chives and/or mint, divided; ¼ cup plant-based or dairy, Parmesan cheese or dairy Pecorino Romano cheese, plus extra for serving (optional)

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Sausage and green vegetables are classic Italian pasta add-ins, and this dish celebrates both in equal measure.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES6

TIME1 hour

Spaghetti with Plant-Based Sausage and Spring Vegetables

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

To make sure that the plant-based sausage holds its own amid the 2-plus pounds of spring produce in this recipe, we load it up with lots of fresh garlic and a generous sprinkle of our homemade Italian sausage seasoning (a mixture of fennel ...

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