A few days ago, I invented this lovely Summer’s pasta dinner! I used organic spiced pork sausages here but you can make it vegan by using vegan seitan sausages! 😉
We harvested this lovely mix of veggies that day:
You know what you see: 3 yellow courgettes, 1 summer leek, 2 red beets type Bolivar, 3 stalks white chard & leaves, some cut up salad leaves. Some of the veggies here went into this lovely Summer pasta dish! 🙂 Yum! I also had 2 fresh green courgettes, 1 big stalk of celery, rosemary, garlic & some red cherry tomatoes from our city garden & wanted to use them in this spelt penne pasta dish.
I also had 2 organic spiced pork sausages, I needed to eat up! 😉
Yummy! We ate our dinner outdoors in our city garden, with a good glass of red Cabernet Sauvignon wine. The red wine had an added kick in it so that it really went well with the organic spiced pork sausages! 😉
Recipe: For 2 persons
2 courgettes, like pictured above, cleaned, & each cut up into thicker strips
1 yellow courgette, cleaned, cut up into thicker strips
8-9 tablespoons of an existing mild tomato sauce from a pot. Mine was seasoned with black pepper, some sea salt & some fresh basil.
1 red onion, peeled & cut up into thinner strips
1 green celery stick, cleaned & cut up finely ( leaves put away for later use like in an omelet! 😉
1/2 fresh sprig or rosemary, cleaned, big stalk removed, needles finely cut up
3 cloves of garlic, peeled & finely chopped
16 red cherry tomatoes, each cut up into 2
a fruity extra virgin olive oil
Maldon sea salt
300 gr egg-free dairy-free spelt penne
2 organic spiced pork sausages ( or vegan seitan chorizo sausages!)
1. Cook your spelt penne according your packet instructions. Drain & rinse well. Set aside to keep warm.
2. In the meantime, take a large non-stick frying pan & heat up on medium-high. When hot, add some drizzles of a fruity extra virgin olive oil & heat up. Now, add garlic, red onions strips & celery chunks. Stir often. Season with some fresh-cut up rosemary, 5 grins of black pepper & some sea salt. After 5 minutes, add courgette strips. Add some more black pepper, sea salt & some freshly chopped rosemary. Stir often & cook until al dente. Now, add chopped cherry tomatoes on top of the veggies & turn heat up a bit. Place fitted lid on & let the cherry tomato halves sit there for about 2-3 minutes. Carefully, with 2 large spoons, mingle the fried cherry tomato halves through the veggie-mix. Now, add 8-9 tablespoons of that ready tomato sauce through the veggie-mix. Check the seasoning, one last time. You must taste the lovely rosemary, the pepper & some sea salt. I added 10 grins of black pepper & som sea salt too! 🙂 I heated the pot up a bit so that the sauce was warm too! Keep warm.
2. When your courgette strips are frying in the veggie pan, heat a non-stick pan on another heat. Heat up. When hot, add some drizzles of that same fruity evoo. Put your 2 organic spiced pork sausages in it. Fry them on both sides until cooked through & browned. Depending on the size of the sausages, this will take about 10-15 minutes. Place fitted lid on & let the fried sausages be aka rest in their pan for 5 minutes. This way, your sausages will be very juicy inside! 😉 Now, cut up each sausage into bite-sized pieces & plate up, like picture above! Enjoy, outside in your garden, with a loved one & a good glass of a spiced red Cabernet Sauvignon wine! 😉 Yummm!
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