WholeSoy Giveaway Winner and Daydreamy Tuscan "Sausage" & Mushroom Pasta

The winner of the WholeSoy Giveaway is PurpleLarkspur! Please e-mail me at thedirtyvegan.blogspot@gmail.com with the address that you would like me to mail your prize to. I will get that shipped out right away! Congratulations, PurpleLarkspur and thank you to everyone who entered. There will be more giveaways coming up soon, so please stay tuned for them! Now let us travel off to our Tuscan fantasy... 


Pretend you are in a beautiful villa in Tuscany, overlooking gorgeous green valleys...unless of coarse you are really in Tuscany, then I suppose you would just look outside. Either way, I hope you enjoy this pasta dish that I created. The fresh flavors are pretty amazing combined with Field Roast's pop of flavors (think eggplant and grains, yum!), you will feel like you are doing something very naughty, when in reality, this dish is actually pretty healthy.

Pretend with My 'Tuscan "Sausage" and Mushroom Pasta' Recipe


1 lb wheat pasta (I used rotini here)
3 tbsp olive oil
2 tbsp minced garlic
2 large portobello mushroom caps, chopped
2 medium tomatoes, diced
1 package Field Roast Italian Sausage (4 links), chopped
2 cups water
1 Edward & Sons Not-chicken bouillon cube
Sprinkle (or two) Italian seasoning
Sea salt and pepper to taste
Vegan Parmesan, to sprinkle before serving (optional)


Boil water and cook pasta to al dente. While pasta is cooking, heat olive oil in saucepan on medium heat. Sweat garlic until aromas are released. Add mushroom, tomato, and sausage. Stir and let cook for about 3 minutes. Add water, bouillon, and Italian seasoning. Bring to a boil and let simmer until pasta is ready. Season to taste with sea salt and pepper. Drain pasta and mix together pasta and sauce. Serve with some vegan parm sprinkled on top, if you like. Enjoy!

Buon Appetito!

Here's to daydreaming!

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