Ingredients (Serves 3 people)
1 white onion – finely chopped
1 JAZZ™ Apple – cut into really small and thin pieces
3 garlic cloves – crushed
4 vegan sausages
100g cavolo nero or curly kale – finely chopped
2 tsp chilli flakes
A few sprigs of thyme
2-3 tbsp olive oil for frying
Salt & pepper to taste
3 portion of pasta (about 400g) – We love orecchiette pasta for this dish
For the walnut parm (optional)
50g walnuts
1 tbsp nutritional yeast
1 tsp white miso paste
Method
Place a frying pan on a medium heat and add the oil.
Add in the vegan sausages and cook according to the packet’s instructions. Once cooked, remove them from the pan and cut them into small pieces. Set them to one side.
To the same pan, add in the chopped onion and JAZZ™ Apple and cook for 5 minutes on a medium heat before adding in the chilli flakes, salt & pepper and the thyme leaves. Keep cooking for a total of 15-20 minutes until the onion and apple have cooked down and caramelised. Add some water if they start sticking to the pan.
In the meantime, make the walnut parm (if using). Just add all the ingredients to a food processor and blitz until you have a fine crumble. Transfer to a bowl and set to one side.
Cook the pasta according to the packet’s instructions and before draining it, reserve 4 tbsp of the cooking water. Drain the pasta and add it to the pan together with the cooked sausages. Stir to combine and finally add in the pasta water and stir again.
Serve with a sprinkle of the walnut parm, an extra drizzle of olive oil and some thyme leaves.
