As I nervously wait for my dentist I tend to thumb through ever magazine sitting on the coffee table; well maybe not all of them because I think the articles in Highlights are the same from when I was a kid. I’m not sure which magazine this idea came from, but I snapped a picture of the recipe and said, “I can veganize that!” I’m addicted to snapping pictures of recipes or emailing them to myself so that I can look at them later and figure out how to put my own twists on them. It is quite possible that I have enough recipes and inspiration in my inbox to create an entire year’s worth of meals. Not all of them collected at the dentist office…
This recipe is a great go to that only took me about 15 minutes to whip together at the end of the day. Most of the ingredients are things that I readily have on hand meaning no last minute trips to the grocery store at 5:30pm for one thing. Also, depending upon the heat, flavor, color of the salsa you use in this recipe there are a lot of possibilities.
2 Field Roast Mexican Chipotle sausages crumbled
1 Tablespoon of cooking oil
1 12 oz. package of pasta, cooked
1 cup jarred or homemade salsa
½ cup of cheddar style vegan cheese shreds (or more to your liking)
Salt and Pepper to taste
Boil a large pot of water and cook your pasta according to the package directions (I used spaghetti but any pasta will do); drain and set aside. In a large pot heat the cooking oil and crumble the Field Roast Mexican Chipotle sausages into the pan (Note: this helps to prevent staining of your cutting boards from the chili oils). Brown the crumbled sausage for 3 minutes. This will create a nice fond at the bottom of your pan. Pour in the salsa of your choice as well as the lime juice and use this to deglaze the pan. Bring to a simmer and allow to cook for one minute. Add the cooked pasta and stir to coat. Sprinkle in the vegan cheese shreds a little at a time, stirring between additions to allow them to melt and get incorporated. Simmer for a few minutes until warm. Add salt and pepper to taste and sprinkle with cilantro and a fresh squeeze of lime.