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laurabucchieri
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Bring a large pan of well-salted water to the boil for the pasta. Cook until al dente.
While that’s cooking, finely shred the sprouts (knife or mandoline both work), then set aside.
Heat a wide pan over a medium heat and add the oil. Cook the sausages, breaking them up as you go, until well browned and a little crisp at the edges. Season well.
Add the shredded sprouts, garlic, chilli, ginger and spring onions. Toss everything together and cook for about 2-3 minutes, just until fragrant and the sprouts have started to soften but still have a bit of bite. Season well.
Deglaze the pan with the rice vinegar, scraping up any golden bits stuck to the bottom.
Add the vegan butter, cheese and miso paste and stir until melted and glossy. Season well.
Add the cooked pasta along with a splash of pasta water and toss everything together until silky and well coated, adding more pasta water if needed.
Finish with a final season and serve straight away.