This vegan, nuts-free, lactose-free and eggs-free Italian lunch is full of flavor from the lemon and garlic with Beyond Sausage. Enjoy the deliciousness of this pasta dish made with olive oil and vegetables!
Special diets: Vegetarian | vegan | nuts-free | lactose-free | eggs-free |
️Allergens: soy | gluten |
⏱ 26 mins – easy
🍽 3 servings – 459 kcal per serving
| Serving
0g |
Fat
19g |
Sat. fat
2g |
Sodium
201mg |
| Carbs
61g |
Fibers
3g |
Sugars
3g |
Proteins
10g |
INGREDIENTS
- 2 package beyond sausages
- 8 oz pasta
- 1 lemon
- ¼ cup olive oil
- 4 cloves garlic
- 1 grape tomatoes
- ¼ tsp salt
- ¼ tsp black pepper
- 2 asparagus
TOOLS
- 1 knife
- 1 squeezer
- 1 saucepan
- 1 colander
- 1 skillet
- 1 spoon
- 1 serving plate
STEPS
Slice beyond sausages.
Squeeze lemon with a squeezer.
Peel and slice garlic.
Rinse asparagus.
Drain the asparagus in a colander.
Cut drained asparagus and slice tomatoes.
Heat 3 cups of water in a saucepan, add pasta and cook for 9 minutes to get cooked pasta.
Drain the pasta in a colander.
Heat olive oil in a skillet pan over medium temperature. Stir in garlic, and cook for 1 minute. Add beyond sausages, asparagus, tomatoes, salt, and black pepper to the pan. Cook for 3 minutes until sausages are browned, then stir in pasta and lemon juice. Cook for 2 minutes, then turn off the heat.
Transfer lemon and garlic pasta with beyond sausage to a platter.
It’s ready to be served !
