Preheat oven to 425F for the brussels sprouts and start heating a pot of generously-salted water for the pasta.

Trim the ends of the brussels sprouts, wash and cut in half. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.

Evenly spread the brussels sprouts on an aluminum-foil covered baking sheet. Roast for 15-20 minutes, stirring once partway through, or until they are crispy on the outside. Remove from oven and set aside.

When your water is boiling, cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water) and set aside.

Meanwhile, add the pesto ingredients to a food processor or high-speed blender. Blend until creamy (about 2 minutes). Adding salt and pepper to taste.

Heat a skillet over medium heat. Cut Field Roast Vegan Sausages into 1/4" thick coins. Add the sausage to your skillet and cook, turning occasionally, until golden brown, about 5 minutes.

To the skillet, add cooked pasta and roasted brussels sprouts - toss with the sausage. Add your pesto sauce mixture, using some of the reserved pasta water if needed for extra moisture.

Serve right away. We like to top with vegan parmesan cheese, red pepper flakes, and a little fresh lemon juice.