This is one of my boyfriend’s specialities. It’s easy, healthy and filling. I’m not a big fan of vegetarian sausages usually, but cooked in a tomatoey pasta sauce, their texture improves a lot.
- 1 medium onion, chopped finely
- Some garlic – equivalent of 2 heaped teaspoons of chopped garlic
- 2 courgettes, grated
- 500g carrots, grated
- 250g mushrooms, chopped
- 500g frozen vegetarian sausages, chopped (you need to slightly dethaw them to chop)
- 3 x 400g tinned peeled tomatoes
- 500g tagliatelle
- 200g feta, chopped into small pieces
- Chilli flakes (up to you how much – try 2-3 tsp for a mild kick)
- 2 T Marmite
- 1 lemon (zest and juice)
Pour a little olive oil into a deep frying pan (I prefer to use a big casserole dish that you can put on a hotplate) and add the garlic and onions. When the onions have started sweating a bit, throw in all of the mushrooms, and the chopped veggie sausages. You made need to add a little more olive oil at this point, depending on how thirsty the mushroom are for it.
After about 5 minutes or so, add all the tomatoes and mash or chop them up. Once they are simmering nicely you can put in all the grated carrot and courgette. For seasoning, add some chilli flakes for a bit of heat, a couple of tablespoons of Marmite for some saltiness and body, and the lemon zest and juice of a lemon (or half, depending on the size of the lemon). Also add a sprinkle of brown sugar to cut through the acidity if necessary.
The meal can now simmer away for about 20 minutes, during which time you can cook the tagliatelle. When the sauce is ready, season with plenty of black pepper and crumble over the feta. Serve on top of the tagliatelle.