Making Meatless Sausage Crumbles

1. Put Fennel & Sage Plant Protein Mix into a bowl. In a separate cup, combine water, liquid aminos and maple syrup (see Note).
2. Gradually add liquid into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.
3. Heat a wide pan over low heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Once crumbles are in the pan, increase heat to medium and cook for about 5-6 minutes, stirring regularly, until crispy. Remove crumbles from pan and let cool.

Preparing the Pasta

1. Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add diced red pepper and a pinch of salt. Sautee for about 5 minutes until soft.
2. Cook pasta in boiling water according to instructions on the package.
3. Combine cooked pasta, sautéed red pepper, “sausage” crumbles and pesto sauce. Stir gently until well mixed.
4. Drizzle with olive oil for a nice finishing touch. The pasta can be served warm or refrigerate and serve as a cold pasta salad.