What are you having for Meatless Monday? Esther's Wonder Pot-Penne pasta with Esther approved Italian sausage, peas, artichokes and tomatoes in a lemon blush cream sauce is being made again for dinner! Your Wonder Pot will come together under 30 minutes.
Where's the protein in this dish? Each Esther approved Italian sausage contains 30 g of protein. One cup of boiled peas contains 8.6g of protein. A 3/4 dry cup of pasta contains 7 g of protein. There is a trivial amount of protein in the coconut milk, artichoke hearts and cherry tomatoes. Enjoy!
Esther's Wonder Pot-Penne pasta with Esther approved Italian sausage, peas, artichokes and tomatoes in a lemon blush cream sauce
Cuisine: Esther Approved, Pasta
Prep Time: 30 minutes
Serves: 4 large portions
Author: Chef Linda | Esther's Kitchen
4 cups dry penne pasta (400g)
1 (12 oz/354ml) jar marinated quartered artichoke hearts with marinade
2 (13.5 fl oz/400ml) cans full fat coconut milk
4 cups vegetable broth (1 L)
4 garlic cloves, minced
1 lb bag frozen peas (454g)
1 teaspoon onion powder (5ml)
1 (14 oz/400g) package Tofurky Italian sausages, cut into 1"/2.5cm diagonal pieces
1 cup cherry tomatoes, halved (250ml)
1/3 cup lemon juice from 1 large lemon (75ml)
Zest of the same large lemon
1 cup chopped fresh parsley (250ml)
Salt and ground black pepper to taste after cooking
1. Add all of the ingredients except the fresh parsley, salt and black pepper to a large soup pot. Stir the ingredients together. Place the lid on the pot and bring the ingredients to a boil over high heat. Once the ingredients begin to boil, stir the pasta. Turn the heat down to a medium low heat and simmer covered for approximately 10 minutes or until the pasta is tender.
2. Once the pasta is cooked, stir in 1 cup/250ml of fresh chopped parsley. Serve the pasta with additional salt and black pepper to taste.
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