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As seen in Adelady magazine, issue 2. 

Keep your vegan buddies happy with this simple dish.  

Image credit :: Naomi Giatas

Time ::  15 minutes
Serves :: 4 


450g Plant Nation Roasted Chicken Style Sausages

300g buckwheat spiral pasta, or any other vegan pasta, cooked

1 cup yellow and red ripe tomatoes, chopped 

½  red onion, diced  

¼  cup chopped fresh coriander  

¼  cup chopped fresh parsley  

¼ cup pine nuts, toasted  

¼  cup vegan pesto  

⅓ cup pitted black olives 

Black pepper, to taste 

Salt, to taste 

Olive oil, to taste 

Squeeze of fresh lime, to taste 



  • Heat a non-stick pan to medium and lightly oil. Cook the sausages, turning occassionally for 8–10 minutes, or until golden brown and cooked through. Remove from pan and chop into bite sized pieces.
  • In a large bowl, combine the pasta, sausages, tomatoes, onion, coriander, parsley, black olives and pine nuts.
  • Add in the pesto, salt, pepper and lime juice toss to combine. Taste and adjust as required, then serve.  

We used: Plant Nation Roasted Chicken Style Sausages

Even the most dedicated meat eaters will love these lip-smacking vegan sausages. You can go all Bunnings on them and whack them in bread with sauce, add them to a casserole or do as we did, and make this delicious pasta. Head to the Plant Nation website and check out their full range of gluten-free vegan sausages and burgers, all low fat and high protein.




Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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