For the Pasta:
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1 cup unsweetened almond milk or pea beverage
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1 cup water
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1/2 tsp sea salt
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2 cups medium pasta shells
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2 cups baby spinach
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4 slices Field Roast ™ Creamy Original Chao Slices, chopped
Sausage Crumble:
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1 Field Roast ™ Smoked Apple & Sage Plant-Based Sausage
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1/3 cup panko Japanese-style breadcrumbs
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2 tbsp plant-based buttery spread, melted
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1 tsp grainy mustard
Steps
1
For the pasta: In small Dutch oven or saucepan, bring the almond milk, water and salt to a boil. Add the pasta shells and immediately reduce to medium-low heat. Simmer gently for 8 minutes, stirring occasionally, until al dente. Reduce to low heat and add the baby spinach, stirring until wilted, about 1 minute. Remove the saucepan from the heat and add the chopped Chao Slices, Creamy Original, stirring until melted (if using a saucepan, transfer pasta to an ovenproof casserole dish).
2
Preheat the oven to low broil.
3
For the sausage crumble: In a small bowl, with clean hands, crumble the Field Roast Smoked Apple & Sage Plant-Based Sausage into small pieces. Toss with the panko crumbs, melted plant-based buttery spread and grainy mustard.
4
Sprinkle sausage crumble over the hot pasta and broil on low, on a middle rack, for 5 to 6 minutes until golden and crispy. Serve while hot.
Tips
Recipe Sponsored by Field Roast™
