Rigatoni with Veggie Brat, Shiitake and Fresh Tomato

Meat production is the second largest source of greenhouse gases behind transportation, and almost as big a contributor.  The amount of greenhouse gas reduction we would achieve if we all ate just one less meat meal a week is epic.  I'm not looking for one-for-one meat replacement products per se, but rather looking for plant-based ingredients that work well in certain dishes and provide great protein value.

It just so happens Beyond Meat is now producing superb products that can be replaced for ground beef or for sausages in many dishes. Their texture is excellent, their taste is great, and they hold their shape in cooked dishes as well as do meat-based products.  Definitely worth a try, and a great start to one more meatless meal a week.

1/2 lb small rigatoni

4 veggie sausage links (I used Beyond Beef veggie Brat Sausages)

8-10 whole fresh shiitake mushrooms, quartered

2 cloves garlic, minced

5 fresh plum tomatoes, cut into 3/4-inch pieces

1/2 cup fresh basil leaves, minced

1/4 cup grated Romano cheese, for garnish

Set a medium pot of water to boil for the pasts.  Salt generously and cook pasta just until al dente.

Meanwhile, brown the brats in a dash of olive oil in a large shallow pan.  When browned a bit, remove from pan and slice thickly on the bias.  Return sliced brats to the pan and brown both sides of each slice.  

Set brats aside in a bowl to keep warm.

Sauté the mushrooms a dash of olive oil, until browned.  

Add the garlic and cook 2-3 minutes longer.  Remove the mushrooms to the bowl with the brats.

Heat pan to medium high and add another dash of olive oil.  Toss the diced tomatoes into the pan and cook just until the tomatoes warm through - do not overcook and allow the tomatoes to break down - they should remain firm. Season tomatoes with fresh ground pepper.

Now remove a cup of the pasta cooking water and drain the pasta.  Tip to pasta into the pan with the tomatoes and add the brats and mushrooms.  Gently fold together to heat everything through.  Add half, or as much of the pasta cooking water, to form a glazed sauce.  Fold in half the basil and half the cheese.

Tip pasta into a serving dish and garnish with remaining basil and cheese.  Serve piping hot.

Serves 4-6.