Name: Linda McCartney’s Vegetarian Fennel Sausage & Broccoli Pasta
Prep time: 15 min
Cook time: 15 min
Cuisine: Italian
Ingredients: 3 tbsp olive oil; Juice of 1/2 a lemon; 3 Linda McCartney’s Vegetarian Sausages (, defrosted); 2 shallots (, finely sliced); 1/2 tsp fennel seed; 1/4 to 1/2 tsp chilli flakes; 200 g dried pasta; 150 to 200 g broccoli or tenderstem broccoli; 2 cloves garlic (, finely sliced); 20 g ricotta or Parmesan style vegan cheese (, finely grated); Salt & pepper (, to taste)

Linda McCartney’s Vegetarian Fennel Sausage & Broccoli Pasta

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By: Izy Hossack (via Topwithcinnamon)

Original Publish: May 18, 2020

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 15 mins

Instructions

Heat 1 tbsp of the oil in a large frying pan over a medium-low heat. Once hot, add the sliced shallots and cook, stirring occasionally, until lightly golden (around 5 minutes). Add the fennel seed and chilli flakes, stir, and let them warm through for 1 to 2 minutes.
Meanwhile add the pasta and broccoli to a medium pot of well-salted, boiling water. Leave to cook until the pasta is al dente (for me this was about 10 minutes).
Break up the defrosted Linda McCartney Vegetarian Sausages into small chunks and add to the frying pan along with 1 more tablespoon of oil. Mash with the back of your spoon to break the sausage up and fry it for around 5 minutes, stirring often, to allow the sausage to brown and crisp up a bit.