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Lisa Hendey shares a family-size recipe for a pasta dish featuring a plant-based meat alternative.

After a few years of pandemic living, complete with parental caregiving, adult children returning to the nest, and a relocation to a new home, my husband and I are finally returning to a “new normal." It’s now just the two of us at home again. I’ve lived and parented long enough to understand that an “empty nest” is never really empty. But for now, we are adapting our lifestyle and habits. 

One of my immediate goals is to improve my meal planning efforts and to rely less on the crutch of home delivery from local restaurants. As a vegetarian, every day is “meatless,” but I’m also cooking for a husband who enjoys eating meat. So we’ve been experimenting with the growing number of plant-based products on the market. This week, we tested the “Spicy” flavor of Impossible Sausage, which can be used in recipes that call for ground sausage. We both noticed that the heat level of the sausage actually seemed to increase over time. I appreciate the lower fat and protein boost of this product. My spice-loving spouse felt it was a great substitute for regular pork sausage.


Impossibly Spicy “Sausage” Rotini

Makes 8 servings 


1 14-oz package Impossible Sausage, Spicy
1 jar prepared pasta sauce
3 tomatoes, chopped
½ red onion, diced
3 cloves garlic, minced
1 package fresh mushrooms
1 package rotini pasta




Cook pasta al dente as directed on the package. 

In a skillet, over medium heat, sauté onions and minced garlic. 

Add plant-based sausage and heat to fully cooked. Add chopped tomatoes and mushrooms, and cook to desired level.

Add prepared pasta sauce and season to taste. 

Serve sauce over pasta with a side salad or green vegetable.


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For #MeatlessFriday, try this family-sized recipe for a pasta dish using a plant based meat alternative. #catholicmom

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Copyright 2022 Lisa M. Hendey
Images: copyright 2022 Lisa M. Hendey, all rights reserved.