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  • Writer's pictureThe Nourishing Kitchen


Since the world has reopened, I haven’t had much time to be creative in the kitchen. But it’s the weekend and I locked myself away in my favourite room of the house with music playing in the background getting lost in flavours and creating a big comforting bowl of pasta. What’s not to love?

Oven baked sausages with a rich and slightly spicy tomato-based sauce with salty capers. YUM!

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2


for spicy sausage pasta

· 1 broccoli or 1 courgette

· 4 vegan sausage

· 400ml tinned tomatoes

· 1tbsp tomato puree

· 1 red onion

· 2 garlic cloves

· 1 tbsp capers

· 50g sundried tomatoes

· 1 tsp chilli flakes

· 1 celery stalk

· Basil

other ingredients

· 1 tbsp olive oil

· salt

· black pepper


1. Pre-heat the oven and cook the sausages according to packet instructions

2. Heat a tbsp of olive oil on a medium heat in a medium size pan

3. Chop your broccoli or courgette and add to the heated pan for 5 minutes. Finely chop your celery, red onion, garlic and add to the pan for a further 10 minutes. Stir occasionally

4. Put your pasta on to cook according to packet instructions

5. Add your tomatoes; tinned, puree and sundried to the pan with your chilli and basil and allow to simmer for 5 minutes

6. Once your sausage are cooked, cut them into chunks and add to the sauce

7. Drain your pasta once cooked and add to your sauce with a pinch of salt and pepper. Stir well

8. Dish up your pasta and add more basil and chilli if needed

Enjoy, xx



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