Orecchiette with Broccoli Rabe & Sausage





For the veg parmigiano:
1/3 cup of cashews or walnuts
3 tbs nutritional yeast
1 tbs salt free spice, such as Mrs. Dash 

For 2-3 servings:
1 bunch of broccoli rabe, stems trimmed
1/2 cube Rapunzel broth
200g (2 cups) of whole wheat orecchiette
2 Lightlife or Field Roast Italian sausages
3 cloves of garlic
1 red chili pepper, minced
garlic and fenugreek powder to taste
little oil for the pan, if needed
1 tbs lemon juice 

For the parmigiano ingredients, add nuts, yeast and spice in a blender, grind to a rough powder and set aside.
To cook the broccoli raab, fill a large pot with water and bring to boil. Add 1/2 broth cube and the washed and cut broccoli raab. Cook for 1-5 minutes until tender. Transfer the rabe with a slotted spoon into a bowl of ice water. Save the cooking water and bring again to boil. Add the pasta and cook until almost al dente.

Add oil to a saucepan, if needed. Cut sausages in slices or half slices and cook for 12 minutes. Add garlic and chili, toss and saute together until fragrant 5 minutes. Add broccoli raab and coat with some of the cooking water and keep sauteing. When the pasta is ready, rinse and add to the skillet. Turn off heat, mix well and let sit for 2 minutes. Serve quickly with some drops of lemon juice on top and a garnish of parmesan. ©Sabineart 2012

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