Macros

P: 49g   F: 22g   C: 54g
2 Servings

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

- 1/2 box spinach fettuccine noodles

- 2 Italian style vegan sausages (Field Roast)

FOR THE SAUCE:

- 1/2 cube tofu

- 1/2 cup onion, finely chopped

- 1 tsp olive oil

- 4 cloves garlic, whole

- 1/2 tsp salt

- 1/2 tsp onion powder

- 1/4 tsp black pepper

- 1 tsp parsley

- 1/4 tsp thyme

- 1/4 tsp rosemary

- 1 tsp vegan mayo

- 1 tsp mustard

- 2 tbsp nutritional yeast

- 1/2 cup water

Method:

- Sauté the chopped onions in a pan over medium heat with about 1 tsp oil.

- After they begin to soften, add the garlic and and saute another few minutes until both are soft.

- Remove from heat.

- In a food processor, combine the tofu, onions and garlic and blend until smooth.

Add the rest of the ingredients for the sauce to the food processor and blend until smooth and well combined.

- Cook pasta according to package directions.

- Slice vegan sausages on a bias and sauté in the pan over medium heat for a few minutes on each side.

- Add the sauce to the pan and cook until warmed throughout, stirring occasionally. Toss the pasta with the sauce and serve immediately.