Step 1

Heat a large pot of water to boil. Add a tiny amount of salt and olive oil.

Step 2

Once the water starts boiling, add in the pasta and cook according to package. Once done, rinse thoroughly with cold water, toss with a tiny bit of olive oil to avoid sticking, and set aside. In the meantime, continue with the rest of the recipe.

Step 3

Line a baking sheet with parchment paper.

Step 4

Halve the mushrooms & cherry tomatoes, and slice the bell peppers.

Step 5

Toss the veggies with the minced garlic, thyme, some olive oil, and season with salt to taste.

Step 6

Spread a single layer of the veggies on the baking sheet and broil on HI for about 15 minutes or until the veggies start to grill & slightly blacken.

Step 7

In the meantime, heat a non-stick pan on medium-high heat with a tiny bit of olive oil.

Step 8

Crumble all of the Field Roast Italian Sausages and saute for about 10 minutes until they start to become slightly textured & browned.

Step 9

Once the veggies and sausage are done, set aside and allow to cool.

Step 10

Rub the bell peppers, mushrooms, & cherry tomatoes with some olive oil, salt, dried thyme, and the minced garlic.

Step 11

Skewer the cherry tomatoes & mushrooms to easily grill on an open BBQ.

Step 12

Grill the Field Roast Italian Sausages, bell peppers, mushrooms, & cherry tomatoes on a fire-loaded BBQ until the veggies are slightly charred & sausages are grilled. Set aside to cool.

Step 13

Once easy to handle, slice the bell peppers, halve the mushrooms & cherry tomatoes, and crumble the plant-based sausages.

Step 14

Add all the ingredients listed under 'Pasta Seasoning' above to the cooked pasta. Toss to combine.

Step 15

Add the grilled veggies, crumbled grilled sausage, and fresh chopped basil.

Step 16

Toss everything well to combine.

Step 17

Season once more with salt, lemon juice, and/or freshly ground black pepper to taste. Add some red crushed pepper for added heat.

Step 18

Serve cold or at room temperature!