So I'll admit this one was definitely out of my wheel house. So why not tackle it when I have a rambunctious baby, 20 minutes to have Lunch on the table, lunch, nothing prepped. Cruisin' for a bruisin' right? So thankfully this was literally the easiest lunch I've pulled together. Give it a try, you'll be impressing yourself and your family in 20 minutes!
Ingredients:
10oz whole-grain penne pasta
1lb Shiitake Mushrooms Sliced
1lb package of Lightlife Gimme Lean Meat-less Veggie Sausage (Funny story. This recipe originally called for tempeh. But the store was out of tempeh and substituted this sausage in our grocery delivery. Both Ryan and I wrinkled our noses and planned on returning it. We've been avoiding venturing into the plant based meat world because it seems gross... But the stuff we had here was amazing!)
1-15oz can of Diced Tomatoes
2 Bay Leaves
3/4 cup Red Wine (Use what ever you have in the fridge)
1 Tablespoon Onion Powder
1 Packet of Italian Seasoning
3 Tablespoons of Nutritional Yeast
Start a pot of water to boil the penne. Follow the instructions on the box for al dente. In a skillet place two tablespoons of oil (I found this was needed to brown the sausage). Place the sausage in the skillet and brown, chopping into small pieces. Add in mushrooms, and saute for 1-2 minutes. Add in the wine a little at a time to de-glaze the bottom of the skillet. Add tomatoes, bay leaves, onion powder, Italian seasoning, and nutritional yeast. Stir until desired consistency with sauce. I added more wine to thin it out if needed.
Spoon sauce over penne and enjoy!
Plant based doesn't have to mean-salad. :)
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