Pasta Jambalaya

Name: Pasta Jambalaya
Yield: 6 to 8 servings
Ingredients: 8 to 10 ounces chunky pasta (such as penne, cavatappi, or gemelli, whole wheat if desired); 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 3 to 4 garlic cloves, minced; 2 celery stalks, diced; 1 medium green bell pepper, diced; One 14-ounce package Tofurky Italianor kielbasa-style sausage, sliced 1/2 inch thick; One 28-ounce can diced tomatoes, with juice; 1 teaspoon dried basil; 1 teaspoon paprika; 1/2 teaspoon dried thyme Cayenne; 1/4 cup minced fresh parsley; Salt to taste

January 24, 2012

Here’s one of my favorite uses for a terrific product, Tofurky sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal.

Recipe notes

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