Plant-Based Sausage Trottole Pasta

Cook trottole in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to pan.

Meanwhile, heat a drizzle of olive oil over medium-high heat in a large frying pan. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, season to with salt and pepper and set aside.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sausage and mushrooms, until golden and tender, 5-8 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes.

Reduce heat to medium and add tinned cherry tomatoes, cavolo nero kale, garlic & herb seasoning, vegetable stock powder, the brown sugar and reserved pasta water. Cook until slightly reduced, 3-4 minutes. Remove from heat, then add the plant-based butter and trottole. Stir to combine.