Sausage, Broccoli, and Pesto Pasta

Ingredients

kosher salt

to taste

short-cut brown rice pasta

36 oz

bulk mild Italian pork sausage

Vegetariangreen lentils, cookedcook until tender but not mushy, sauté with onions for depth

3 lb3 lb

yellow oniondiced

3 cup

broccoli floretsfinely chopped

9 cups

black pepperfreshly ground

to taste

garlicminced

12 cloves

Calabrian chilesminced

3 tbsp

dried oregano

3 tsp

lemon juicefreshly squeezed

6 tbsp

whole milk ricotta

Dairy-freefirm tofu drained and blendedblend with lemon juice and olive oil until creamy

1 1/2 cup1 1/2 cup

basil pestostore-bought

1 1/2 cup

lemon zestfinely grated

3 tbsp

Parmesan cheesefreshly grated

Dairy-freenutritional yeastmix with squeeze of lemon for umami

2 1/4 cup2 1/4 cup

fresh basilchopped

for garnish

pine nutstoasted

Nut-freetoasted pumpkin seeds

3/4 cup3/4 cup

Method

1. 01Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup pasta water and drain.10 min
2. 02In a large skillet over medium-high heat, add sausage and onion. Cook undisturbed 4 minutes until browned.
3. 03Break sausage into crumbles and cook 3 to 4 minutes until no longer pink. Drain excess fat, keeping 2 tbsp in the skillet.
4. 04Reduce heat to medium. Add broccoli, salt, and pepper. Cook undisturbed 2 minutes until slightly softened.
5. 05Add garlic, Calabrian chiles, oregano, and lemon juice. Reduce heat to medium-low and cook, stirring occasionally, until fragrant, about 2 minutes.
6. 06Reduce heat to low. Add cooked pasta, ricotta, pesto, lemon zest, and 1/4 cup pasta water. Stir until ricotta and pesto melt into sauce.
7. 07Add remaining 1/4 cup pasta water if needed for creamier sauce. Stir in Parmesan until melted. Taste and adjust salt.
8. 08Serve in shallow bowls. Top with fresh basil, toasted pine nuts, and extra Parmesan.