16oz. penne pasta (cooked as instructed on the package for al dente -firm to bite)
1 tbsp olive oil (for sauteing)
1 medium red onion, chopped
4 vegan sausage links ( I use Field Roast or Beyond Brats), sliced
2 cups raw kale, stems removed and torn into small pieces
1 large tomato, diced
1/2 can coconut milk (add more, if needed)
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 red pepper flakes
1 tbsp fresh parsley, chopped
In a large skillet, saute onion, salt and garlic powder on medium heat until the onion is soft. Sprinkle in red pepper flakes.
Add in vegan sausage and saute until brown on both sides.
Stir in the diced tomatoes and simmer for about 3 minutes.
Add in the coconut milk and parsley and cook for an additional 4 minutes.
Finally, mix in kale and pasta and turn the heat down to Medium low heat until the kale is wilted some. Salt and pepper to taste
Note: Al dente pasta should take about 11 minutes to cook with the top off. Add more Coconut milk for a creamier sauce. If the sauce is too thin, remove a 1/4 cup of the liquid from the skillet and stir in 1 tsp of corn starch then add it back.
Enjoy with vegan flat bread with garlic butter.