Meatless "Sausage" Penne with Greens

Totally amazed at how much this smelled and tasted like real sausage. Don’t change the spices at all–they are perfect. My husband loved this dish. I don’t really like the real thing, so I simply thought it was good. The recipe is adapted from “Clean Eating” magazine’s Nov/Dec 2010 issue, the main change being my substitution of collard greens for sliced bell peppers (because I had collard greens in the fridge, but no bell peppers).
As with most pasta dishes, this came together fairly quickly. I also liked that I could cook this entire recipe with one large pot–but you need two colanders, one for the pasta and one for the greens.

Meatless Sausage Penne with Greens
Meatless "Sausage" Penne with Greens
Recipe type: Pasta
  • 3-4 cups uncooked whole-wheat penne pasta
  • 8 oz tempeh, crumbled or diced
  • 2 cloves garlic, minced
  • 2 tsp fennel seeds
  • ½ tsp paprika
  • ⅛ tsp red chile flakes
  • ½ medium onion, diced
  • 1-2 cups chopped collard greens
  • 3-4 cups spaghetti sauce of choice
  • 1 tbsp dried oregano
  1. Cook penne, drain and set aside.
  2. Blanch collard greens for 2 minutes in boiling water, until they start to darken in color. Drain and set aside.
  3. Saute' tempeh and garlic for 3-4 minutes over medium heat or until browned. Reduce heat to medium-low and add fennel seeds, paprika and chile flakes. Continue to cook for 3-4 minutes, until fragrant, stirring frequently. Transfer tempeh to a bowl and return pan to heat.
  4. Increase heat to medium-high, and saute' onion for 2-3 minutes. Add tempeh mixture, stir to combine, and add spaghetti sauce and oregano. Allow to simmer for a few minutes, then add collard greens. Finally, add the penne and mix it all together.

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