“Cheesy” pasta with vegan sausage and broccoli

Whole wheat pasta with apple sage Field Roast sausage, broccoli, and a cheese sauce made from Daiya mozzarella, Earth Balance, and almond milk (unsweetened.)

Lately, I’ve just been making big one pot meals with a big serving of whole grains and green vegetables and also some kind of protein (beans, or in this case, the vegan sausage, which is soy-free, but based off of apples, potatoes, and grains.) I made a chili, lasagna, veggie enchiladas, that kind of stuff.

This meal wasn’t particularly as healthy as I would have liked. The sausage is delicious, but high in fat and pretty oily. As are the Earth Balance and Daiya cheese too. But I was just feeling a treat. Next time, I would remake this with cherry tomatoes, broccoli, and balsamic marinated mushrooms. Then I would make a thick cashew based cream sauce to go on top. Yumm… I kind of wish I had thought of that instead…