Penne with Summer Vegetables and Veggie Sausage

Who wants to cook when it is sunny and 85 degrees out?  Not me!  Having spent the afternoon splashing in the blow-up pool with my kids, the last thing I wanted to do was come inside and spend a long time in a hot kitchen.  So I decided throw together this quick and tasty pasta.  I won’t bother with a recipe here, but this is a really easy way to put a healthy vegan meal on the table.  Just boil up some pasta (the short, chunky kind works best), and while that is cooking, sautee up some vegetables with a little bit of olive oil and garlic.  Add something hearty that will stick with you — like toasted pine nuts, marinated tofu, or in this case, veggie sausage — and you have a one-dish meal.  Pictured above is whole wheat penne, yellow and green summer squash, garlic, and sun-dried tomatoes.  I would have loved to add more vegetables, but we are running low (CSA pick-up is tomorrow!).

The sausage pictured above is Tofurky Kielbasa.  Another one of my favorites is Field Roast, which happens to be based right here in Seattle!  They make an incredible apple sage flavor, and I highly recommend it if you can find it.  It is not yet as widely available as Tofurky, and I can only get it if I am shopping at PCC Natural Markets or Whole Foods.  You can also make your own veggie sausage.  Julie Hasson has a fantastic instructional video clip over at on the subject, recipe included.  I have made them before and they are surprisingly easy, and turned out well.

Hope you are all enjoying these last couple of weeks of summer!

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