al dente pasta smothered in creamy sauce and baked to perfection
- PASTA: 16 oz, we used penne!
- Spero Sunflower Cheese: 1 tub, we recommend The Original or The Smoked
- PLANT-BASED SAUSAGE: 8 oz
- GARLIC: 2 cloves, minced
- TOMATO SAUCE: 1 jar (approx. 24 oz)
- BASIL: to garnish
- RED PEPPER FLAKES: to garnish
- COOK pasta according to package directions in a large pot of salted water. Reserve ½ cup of hot pasta water.
- HEAT a large skillet over medium-high heat. Cut plant-based sausage into ½” size pieces and cook until browned on all sides. Remove from heat.
- WHISK ½ container of Spero Sunflower Cheese with 2 tbsp of hot pasta water. Add the tomato sauce & garlic and stir to combine.
- TOSS the pasta & sausage in the sauce and transfer to an 8x8” baking dish.
- COVER with foil & bake for 20 min.
- UNCOVER & bake for an additional 10 min. until sauce is bubbling.
- REMOVE from the oven.
- WHISK remaining ½ container of Spero Sunflower Cheese in a small bowl with another 2-3 tbsp hot pasta water until smooth.
- POUR sauce over the pasta and garnish with basil & red pepper flakes.
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