20 minute quick and comforting vegan sausage and marinara pasta.
In a large pot heat the oil over medium high heat and add the sausages. I used my toothsome Italian sausages but any sausage will be delicious. Cook until they are browned on all sides. Cut or break the sausages into large chunks. I do it right in the pot.
Add the garlic, sauté 1 minute until fragrant and add the tomatoes and salt. I pour the ½ cup of water into the empty tomato can, give it a good swish to collect any tomato product sticking to the sides and then pour it into the pan. Stir well and add the shredded basil and stir. Lower heat and simmer 20 minutes. Taste and if it is too acidic stir in the 1 tbsp of plant milk.
While the sauce is cooking Heat a large pot of salted water to boiling and cook the pasta of your choice according to package directions.
Now drain your pasta. Toss it into the marinara and give it a good tumble. De-pan the whole kit and caboodle into a large platter or bowl. Top with a drift of nutritional yeast. YUM!