Vegan Lemon Basil Pasta with No Evil Foods The Stallion Italian Sausage
Vegan Lemon Basil Pasta with No Evil Foods The Stallion Italian Sausage
Vegan Lemon Basil Pasta with No Evil Foods The Stallion Italian Sausage

Lemon Basil Pasta & ‘Sausage’

Yield: 4 servings

When you feel like your body needs to eat something green (but you actually just want a huge plate of pasta), THIS is the recipe for you! Don’t be shy pouring that lemon basil sauce on thick.


  1. 8 ounces cavatappi pasta
  2. 3 links of The Stallion
  3. 3 cups broccoli florets
  4. 2 tablespoons olive oil
  5. 1 medium yellow onion, diced
  6. 1 medium red bell pepper, diced
  7. 3 ounces sun-dried tomatoes, sliced (dry sun-dried tomatoes – not packed in oil)
  8. 4 ounces arugula (a few handfuls)
  9. Kosher salt and ground black pepper

Lemon Basil Cream Sauce:

  1. 1 cup roasted, unsalted cashews (can soak in hot water for 10 minutes prior to making sauce)
  2. 3 cloves garlic
  3. ½ lemon, juiced
  4. 1 cup packed fresh basil
  5. 1 cup water
  6. ½ teaspoon Kosher salt

The How-To

  1. Cook sausage links according to package directions. Once cooked, cut into 1” diagonal pieces and set aside.
  2. Bring a large pot of water to a boil. Once boiling, generously salt the water. Add pasta and cook to al dente. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
  3. Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside. Can be made ahead and stored in the fridge for up to 1 week.
  4. Cook the veggies: Add the olive oil to a large skillet over medium heat. Once hot, add in the onion and bell pepper. Season with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, add the sun-dried tomatoes and arugula to the skillet. Cook, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, 1-2 minutes.
  5. Bring it all together: Once the veggies are ready, add the drained pasta, broccoli, and sausage to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. Garnish with fresh basil.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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