Veggie Sausage & Sun Dried Tomato One Pot Pasta

• Vegetarian

• Produce

  • 100 g Baby spinach, fresh
  • 200 g Cherry tomatoes
  • 1 Onion
  • 6 Sun dried tomatoes

• Canned Goods

  • 2 tsp Vegetable stock, Powder

• Pasta & Grains

  • 400 g Pasta shells

• Oils & Vinegars

  • 2 tbsp Olive or rapeseed oil

• Dairy

  • 100 ml Cream, dairy-free

• Frozen

  • 3 Veggie sausages

• Liquids

  • 1 Litre water

Found on thevegspace.co.uk

Ingredients

• 2 tbsp olive or rapeseed oil
• 3 veggie sausages
• 1 onion, peeled and sliced
• 400g pasta shells
• 200g cherry tomatoes, halved
• 6-8 sun-dried tomatoes, roughly chopped
• 1 litre water
• 2 tsp vegetable stock powder
• 100ml dairy-free cream (I used soya)
• 100g fresh baby spinach

Directions

• Heat the oil in a large, shallow casserole dish and fry the sausages and onions together until the sausages have browned all over. Carefully remove them from the pan, slice them diagonally into 4 pieces each, then return to the pan for a further 2 minutes.
• Add the pasta, tomatoes, sun-dried tomatoes, water and stock powder to the pot. Bring to the boil, then reduce to a simmer, cover and cook for 12-14 minutes, stirring every few minutes, until the pasta is cooked through.
• Add the cream and spinach to the pot, then stir well and cook for a further minute until the spinach has wilted.