Beyond Sausage Hot Italian, sliced and cooked
linguine pasta, cooked and drained
freshly ground pepper
|1||15 oz can|
cannellini beans, rinsed and drained
vegan shredded parmesan
Bring a large pot of water to a boil over high heat and cook linguine pasta according to package directions. Drain.
In a large skillet, heat the olive oil and vegan butter over medium-low heat. Add to sauté garlic until softened and very fragrant (~1 min).
Add Beyond Sausage Hot Italian and sear for 2-3 min per side.
Add to sauté grape tomatoes, salt, freshly ground pepper, and dried basil.
Sauté the tomatoes until the skins burst and begin to release their juices. It’s important to not have the heat under the skillet too high or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
Once the grape tomatoes begin to break down, add the baby spinach and stir it into the grape tomatoes until it is about halfway wilted.
Stir in cannellini beans until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
Add pasta into the skillet and toss until coated in the sauce and everything is combined.
Toss with vegan shredded parmesan, and top of each bowl with some.