Vegetarian Sausage Goulash

Ingredients

• 150 g whole‑grain pasta (e.g., penne or rigatoni)
• Salt
• 1 small onion
• 1 Garlic clove
• 1 yellow bell pepper
• 1 Zucchini
• 1 Carrot
• 2 vegetarian sausages (about 75 g each)
• 1 tbsp Olive Oil
• 300 g diced tomatoes (canned)
• 100 ml Vegetable broth
• 1 tsp Sweet paprika powder
• ½ tsp smoked paprika powder
• 1 tsp Dried Italian herbs
• Pepper
• a handful fresh basil
• 2 Tbsp yogurt (3.5 % fat) or a vegan alternative

Instructions

1. 1.

   Cook pasta in boiling salted water according to package directions for 9–11 minutes until al dente, then drain and set aside.

2. 2.

   Meanwhile peel and finely chop the onion and garlic. Clean, wash, and dice the bell pepper, zucchini, and carrot. Slice the vegetarian sausages into rounds.

3. 3.

   Heat olive oil in a pan over medium heat. Brown the sausage slices for about 3–4 minutes on all sides, then remove them from the pan. Add the vegetables to the same pan and sauté for another ~5 minutes at medium heat.

4. 4.

   Add diced tomatoes, vegetable broth, paprika, herbs, salt, and pepper to the vegetables; simmer gently over low heat for 10 minutes.

5. 5.

   While the sauce simmers, wash, dry, and tear basil leaves into strips. Return the browned sausages to the pan and let them warm through for about 2 minutes.

6. 6.

   Serve pasta topped with the sausage goulash, add a dollop of yogurt on each plate, and sprinkle with fresh basil.

7. 7.