Lemon Basil Spaghetti

Ingredients

• 6 oz spaghetti
• 2 oz sliced leeks
• 3 garlic cloves, peeled and thinly sliced
• 1 jalapeño, de-seeded and minced
• 2 Field Roast® Italian Garlic & Fennel Sausages, crumbled (plastic casing removed)
• 1 tsp dried oregano
• 1 lemon, zested and juiced
• 2 tbsp vegan parmesan
• 2 tbsp vegan butter
• 6 oz asparagus, ends trimmed
• ½ oz fresh basil, leaves picked
• 1 tbsp + 1 tsp olive oil*
• Salt and pepper*
• *Not included

Directions

1. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
2. For full ingredient list, see Nutrition.
3. 1 Cook the pasta
4. Bring a large pot of salted water to a boil for the pasta. Add spaghetti to the boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain the pasta. Return cooked spaghetti to the pot, off heat, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil) TIP: We will use this pot again in step 4.
5. 2 Sauté the aromatics
6. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add leeks and cook until softened and slightly browned, 3 to 4 minutes. Add garlic, jalapeño, sausage, and oregano, and cook, stirring occasionally, until sausage is crispy in places, 3 to 6 minutes. Sprinkle with salt and pepper, and transfer just half the sausage and leek mixture to a plate. Loosely cover with foil to keep warm. (4-serving meal: use 2 tbsp olive oil) TIP: Lower the heat if leeks begin to get too dark.
7. 3 Make the sauce
8. Add the reserved pasta water to the skillet with the remaining sausage and leek mixture. Cook until liquid slightly reduces, 3 to 5 minutes. Add cooked spaghetti, lemon zest, lemon juice, parmesan, and butter, and toss. Taste, and add salt and pepper as necessary.
9. 4 Finishing touches
10. Add 2 inches water to the large pot and bring to a boil. Add asparagus and cook until bright green and crisp-tender, 1 to 3 minutes. Drain asparagus, and sprinkle with a pinch of salt. Add basil leaves to the pasta and stir.
11. 5 Serve
12. Divide the lemon basil spaghetti between bowls. Top with remaining sausage and leek mixture and serve with asparagus. Bon appétit!