Cooking with Plant-Based Meat by America's Test Kitchen

Author:America's Test Kitchen [America's Test Kitchen]
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2022-03-29T00:00:00+00:00

Spaghetti with Sausage and Spring Vegetables

spaghetti with sausage and spring vegetables

serves 6

total time 1 hour

6 ounces cherry tomatoes, halved

3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling

½ teaspoon table salt, divided, plus salt for cooking pasta

¼ teaspoon pepper

1 pound spaghetti

12 ounces plant-based ground meat

1 recipe Sweet Italian Sausage Seasoning (this page)

3 garlic cloves, minced

12 ounces zucchini, halved lengthwise and sliced ¼ inch thick

1 pound asparagus, trimmed and cut on bias into 1-inch lengths

1 cup frozen peas, thawed

¼ cup minced fresh chives and/or mint, divided

¼ cup plant-based or dairy Parmesan cheese or dairy Pecorino Romano cheese, plus extra for serving (optional)

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