Sunday was one of those "there is nothing in the house to eat" sort of days. Instead of going grocery shopping I opted to spend the beautiful fall afternoon with my daughter and nephew at the skate park. They skate boarded and rode their Ripstiks to their little hearts content while I soaked up the sunshine and brisk air. Clearly I made the right choice- it was a great way to spend an afternoon.
But that doesn't change the fact that there was not too much in the house. I took out some Gimme Lean Sausage to defrost before we went out thinking I will figure something out when I get home.
When it came time to make dinner I looked around for some inspiration and decided on some elbow macaroni, some vegan cream cheese and vegan sour cream. What I ended up with was a really flavorful dish that definitely falls into the comfort food category.
Its a simple meal for a weeknight- takes almost no prep at all. Give it a try and let me know what you think; I am pretty sure you will like it!
Sausage Pasta Bake
1 lb elbow macaroni
1 package Light Life Gimme Lean breakfast sausage
1 tbsp olive oil
2 tbsp tomato paste
1 8 oz package vegan cream cheese, softened (I used Tofutti brand)
10 oz vegan sour cream (I used Tofutti brand)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup panko breadcrumbs
Paprika for sprinkling (optional)
Salt and pepper to taste
Boil water and cook pasta according to package directions. Drain and set aside.
Preheat oven to 350 degrees.
In a large skillet over medium heat add the olive oil. When hot add the Gimme Lean sausage and break apart using a wooden spoon. Add the tomato paste. Continue to cook until the sausage is nicely crumbled and warmed through.
Add the sausage, cream cheese, sour cream, garlic and onion powder and salt and pepper. Stir to incorporate into the macaroni. Ideally, you will want to do this when the macaroni is still warm as it makes it easier to combine the ingredients well.
Pour into a lightly greased casserole dish and sprinkle the top with the panko breadcrumbs and, if desired, a little bit of paprika.
Bake at 340 for 40 minutes or until bubbly and warmed completely through.