Crispy Baked Pasta With Mushrooms, Vegan Sausage, and Parmesan Cream Sauce

Ya sausage, so ? This is the sausage I am talking about.

its Vegan  Italian sausage with basil and sun dried tomatoes so what better way to use  this in pasta. So I make a nice sauce with mushrooms , white sauce , all vegetables, vegetable stock , sausage and add pasta in it . I used carrot and tomato pasta from barilla. So that was good too. You can just make it with mushroom only but I like to add more vegetables so I added more. I used two sausage only because it was enough .

Ingredients :

1 onion chopped finely
2 small carrots chopped finely
2 cloves of garlic chopped finely
2 sausage links
1 green capsicum chopped
Salt and pepper as per taste
1 8 oz. can vegetable stock
1 cup chopped mushroom of your choice
1 tbsp. lime juice
2 tbsp. APF
1 cup heavy cream
1 box dried pasta or as per your need
2 tbsp. olive oil
1/2 cup panko bread crumbs
4 oz. grated Parmesan cheese
Few leaves of fresh chopped parsley

Method :

chopped all your vegetables and keep it aside.

Heat a pan, add 1 tbsp. olive oil and add chopped sausage in it, cook on 3-4 minutes and break it with mesher. take it out in a bowl.
In same pan, add garlic and cook for a minute, then add all vegetables, cook for a minute. Add salt and pepper and lime juice. Add APF and mix it nicely. Slowly add stock and it will soon thicken up. Add heavy cream , 1/2 parmesan cheese and mix it, check for the seasoning and add parsley. Stir in the sausage now. Mix it evenly.

meanwhile in other burner, heat up the pot with water in it , cook the pasta as per package and take it out.

Adjust rack to 10 inches below broiler element and preheat broiler to high.

 Add pasta in sauce and mix it. Put everything in baking dish. Sprinkle panko, leftover parmesan cheese on top of pasta.

Broil until golden brown, rotating the pan if necessary for 2-3 minutes.
Serve immediately.

Hearth and Soul blog hop: April 3rd week - Zesty South Indian Kitchen