and no, i'm not talking about the weather (though i did have to turn the heating back on over the past couple of days). i'm talking about the frozen foods section at your supermarket. there's always a little shelf or two devoted to vegetarian goods. you know what i mean. it's mostly filled with quorn products (at least here in england) and, while they are great for phil, they aren't great for me - most of their stuff is made with soy and eggs AND milk. makes it a pretty terrible option for people who may be allergic to certain foods and vegetarian. and even though i'm not a strict vegetarian, i do eat a lot less meat than i used to. the only time i'll eat meat now is if we're out at a restaurant (and even then, i find myself checking out the veggie options on the menu first).
when phil and i first moved in together in london and began cooking more, one of the meals we loved to cook involved sausages. we'd always make two separate dishes - one for his vegetarian, soy-laden sausages and one for mine with meat. but all that appears to have changed thanks to a wonderful lady named linda mccartney. she has a whole line of vegetarian-friendly food at stores in the uk, and i had avoided them (thinking they must be made with soy) until now. linda mccartney sausages are completely vegan and soy-free, although the main ingredient is wheat and gluten. but still - that's pretty good to know!
this recipe isn't one we've tried before - something new and interesting - but now that we have found a veggie sausage we can both enjoy, i think we'll be making some old favorites again. after all, what's more british than a sausage?
sausage and squash spaghetti
- 1 onion, diced
- 1 butternut squash, peeled, seeded, and chopped into cubes
- 6 (vegetarian) sausages, sliced
- 200g spaghetti (we used up the rest of the sainsbury's freefrom stuff)
- 1 tsp red chili flakes
- handful parsley leaves, roughly chopped
- handful basil leaves, roughly chopped
- heat up a frying pan with some olive oil and add the onion, squash, and sausage pieces. season with salt and pepper. cook for 10-15 minutes, until the squash is nicely softened. this may require covering with foil for the last couple of minutes or so.
- cook the spaghetti according to the packet's instructions. drain and combine with the cooked sausage mixture.
- add the fresh herbs, red chili flakes, season to taste, and toss. serve hot!