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15m Prep
20m Cooking
2 Portions
100% VEG


  • For Gremolata
  • ¾ cup of walnuts
  • ½ cup finely chopped parsley
  • Zest of two lemons
  • 4 to 5 finely chopped sage leaves
  • One clove of garlic, finely chopped
  • 2 teaspoons of nutritional yeast
  • Pinch of salt
For pasta
  • Pasta of your choice for two people
  • 2 GUSTA sage and lemon sausages
  • ¼ cup vegan butter
  • ¼ cup of olive oil
  • One clove of garlic
  • 4 to 5 sage leaves
  • 3 kale leaves, chopped
  • ¼ cup of cooking water


  1. In a skillet over medium heat, toast the walnuts for a few minutes.
  2. Then, using a grinder or knife, chop the walnuts and mix all the ingredients for the gremolata in a bowl.
  3. In a large pot of boiling salted water, add the pasta and cook according to the brand's recommendations.
  4. Meanwhile, melt butter and olive oil in a skillet over medium heat. Add sage leaves and a whole clove of garlic. Let the liquid soak up the flavour for a few minutes.
  5. Two minutes before adding the pasta to the mixture, add the sausage pieces or slices and the minced kale to the pan over high heat. Remove the garlic clove.
  6. Drain the pasta, reserving a quarter cup of the cooking water. Add pasta and cooking water to mixture.
  7. Mix. Serve on two plates and top pasta with gremolata.
Is the amount of carbon you can reduce when you follow a vegan diet.

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