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  • Vegan Strong

“Sausage” & Kale Orecchiette

by Dani Taylor


  • 2 cups whole-grain Orichette pasta

  • 2 tablespoons olive oil

  • 2 vegan Italian sausages (like Field Roast), sliced

  • 1 bunch kale, stems removed, and leaves chopped

  • 1 15oz can fire-roasted diced tomatoes

  • 2 tablespoons chopped fresh basil

  • 1/4 cup chopped Kalamata olives


  1. Cook pasta according to package directions, then drain and set aside.

  2. Preheat the broiler if adding cheese to the dish.

  3. In a deep oven-safe skillet, add olive oil and sausage. Sauté for 2 minutes, or until just starting to brown. Add the kale, cover and cook another 3 minutes.

  4. Remove lid and stir. Add the cooked pasta, tomatoes, basil, and olives. Cook 5–7 minutes to heat everything well.

Makes 4 servings.

Nutrition facts per serving: 433 calories, 44g carbohydrates, 18g fat, 23g protein.


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