This recipe makes 1 serving
Ingredients
Italian dressing
1 ½ tbsp red wine vinegar
1 ½ tbsp extra virgin olive oil
½ tsp Dijon mustard
1 tbsp vegan parmesan/ground cashew
½ tsp nutritional yeast
¼ tsp dried oregano
¼ crushed red pepper flakes
1 tbsp Italian flat leaf parsley
1 clove garlic
Salt and pepper to taste
Instructions
1. Place all the ingredients into a small jar. Cover the lid and shake for 15 seconds until its combined well.
Salad ingredients
2-3 tbsp red bell pepper
2 tbsp olives
2-3 tbsp tomatoes
½ beyond hot Italian sausage
1 serving of rigatoni pasta
Instructions
1. Heat a non stick pan to medium low heat, add sliced sausage and pan fry on both sides for 2-3 minutes per side. Remove from pan once its cook and allow to cook while cooking the pasta.
2. Boil salted water and cook pasta according to package instructions, until its al dente. Strain pasta and allow the pasta to cool for 15 minutes.
3. While pasta is cooling, diced up the red bell pepper, olives and tomatoes.
4. In a large mixing bowl, add dressing, diced ingredients and pasta. Toss to combine well.
5. Serve with more vegan parmesan sprinkled on top!