Recipe type: Pescatarian
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
A quick, healthy and easy option that can be enjoyed both as a side dish salad or a warm pasta meal for you and your whole family.
  • 1 bunch broccoli rabe, blanched
  • 500g conchiglie pasta, boiled
  • 1 lb raw shrimp
  • 0.8 lb (380g) spicy vegan sausage, sliced
  • Salt and pepper to taste
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon onion powder
  • 4 tablespoons olive oil
  • 1 cup chopped cauliflower florets
  • For Pesto:
  • ¾ cup fresh basil leaves
  • ½ cup chopped walnuts
  • ½ cup freshly grated parmesan cheese
  • 2-3 tablespoons of olive oil
  • Salt and pepper to taste
  1. Combine all pesto ingredients in a food processor and puree until smooth, then set aside. You should have the consistency of a smooth paste.
  2. Place a deep skillet over medium heat and add 1 tablespoon of olive oil. Saute veggie sausages until golden brown on each side, then remove the sausages and set aside. Add another tablespoon of olive oil and saute cauliflower florets until golden brown, then remove and set aside. Add the remaining 2 tablespoons of olive oil and saute shrimp, then add salt, pepper and almond milk.
  3. Reduce heat to medium low and simmer for 1 minute. Turn the heat off and add boiled conchiglie into the shrimp mixture, then add pesto and broccoli rabe and mix until all the conchiglie is coated with all the ingredients. Transfer conchiglie into a serving plate and top with cauliflower and veggie sausage. Enjoy.
Nutrition Information
Serving size: 6 servings Calories: 337 Fat: 11.5g Carbohydrates: 20.2g Protein: 21.8g
Recipe by My Digital Kitchen at http://www.mydigitalkitchen.ca/2018/09/03/spicy-veggie-sausage-shrimp-conchiglie/