About the Recipe
When you are in the mood for a hearty meal pasta dish this is the perfect vegan version
Cook Time:
30 Minutes
Ingredients
Veggies:
tri-colored peppers (1/4 - 1/2 c)
red onions (1/4 c)Â
Toppings:Â
spicy vegan sausage ( i love beyond brands)Â
fresh basil (or seasoning)Â
vegan parmesean cheese
Spices: (season to taste)
black pepper (just a dash)
italian seasoning
sea salt (just a dash)
oregano
add anything else you like
Don't Forget:
grapeseed oil
mild rotel (1 can)
banza chickpea linguine noodles (1 box equals about 4 servings)
marinara sauce (1 jar - i love Yo Mamma's varieties)
Preparation
Step 1
add grapeseed oil  and a dash of salt to a pot on high heat and bring to a boil
Step 2
pour the marinara sauce in a medium pot on low heat and let it warm
Step 3
while the water boils and the sauce warms, cut your sausage into slices and place them in pan on low-medium heat with 1 tbsp of oil and let cook for 3-4 minutesÂ
Step 4
add box of Banza rigatoni noodles to boiling water and cover for 3-5 minutes on medium heat
Step 5
stir the tomato sauce and add spices as needed and turn over your sausage slices then reduce the heat to low for another 1-2 minutes then turn off the heat
Step 6
take out one noodle, run it under lukewarm water and squeeze to determine if the noodles are ready. if your noodles are cooked, strain them, add Italian seasoning to them and place them back in the pot
Step 7
scoop one cup of rigatoni into your dish and layer it with some sauce (about 1/2 cup)Â
Step 8
add your sausage  to the top of your pasta and sprinkle some fresh chopped basil on top with some vegan parmesan cheese and enjoy!