Wild Mushroom Fettucini with Smoked Apple Sage Field Roast Sausage
A rustic vegan pasta dish with wine-braised leeks, wild mushrooms, and crumbled
Smoked Apple Sage sausage
Oh My Veggies
halved lengthwise, cut into 1 inch pieces and rinsed thoroughly to remove grit (use the light green and white parts only!)
Smoked Apple Sage Field Roast sausages
whole wheat fettucini
cooked according to package
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add leeks and ¼ c. wine. Cover and cook 7-8 minutes.
Add mushrooms and remaining wine. Cook about 8 minutes more, stirring frequently, until mushrooms are just beginning to brown. Add crumbled sausage to pan and cook 2-3 more minutes.
Add fettucini to pan and toss. Season with salt and pepper.
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