Sending you into the weekend with one of those meal starter ideas that I keep mentioning this month. This easy vegan sausage mushroom marinara pasta isn’t a recipe (and I’m not sure that this share even constitutes a proper blog post!), but it’s one of the re-heatable dinners I’ve made most often for sustenance and comfort food during my DI. On the chance that one of you might come to enjoy it as much as I do, it’s worth writing down the process.
This meal definitely gets filed in the “semi-homemade” category. Within that, you’re encouraged to use any of the store-bought staples you like: your favorite marinara, your favorite vegan sausage (or you could use crumbled and sautéed tempeh, or cooked lentils), your pasta of choice (I used regular; go ahead and use gluten-free, bean pasta, whole grain—whatever suits you), and your favorite pasta topper. For me, that’s this walnut herb parm.
By the time the dish comes together, it’s filling, rich in plant-protein, packed with vegetables for nutritional heft, and—I think—pretty tasty for all of its simplicity. Here’s how I make it.
This may well be a lot less inspiring than many of you need, in which case don’t worry: I have another easy recipe planned for next week, but it’s a little more original than this one!
As I said, for those of you who might love this combination but not necessarily think to throw it together, I hope it’s a winning weeknight supper. Thanks for letting me share a low-key favorite with you.
And I’ll be back soon, for weekend reading.