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One Pot Mushroom & Vegan Sausage Pasta

One Pot Vegan Sausage Pasta with mushrooms and savory tomato sauce is a hearty and delicious family favorite. It’s easy to make and ready in 30 minutes, and it includes an oil-free option!

up close view of freshly made vegan sausage pasta in a white pot with wooden spoon.

Happy day, foodie friends! Today, I’m sharing a super easy one-pot pasta recipe featuring earthy mushrooms and vegan sweet Italian sausage. It’s absolutely delicious and I know you’ll love it too!

When life is busy, having a few quick recipes on hand is priceless! This one-pot meal can be easily assembled and on the table in about 30 minutes. And because it’s made in one pot, that means less cleanup!

This recipe makes enough pasta to feed a crowd—or if you are only making it for a few, you will have plenty of leftovers for brown bag lunches or quick re-heat dinners. And it tastes even better the next day!

One-pot pasta meals are a true blessing and will always have a spot in the meal rotation!

top down view of ingredients used to make one pot vegan sausage pasta on a marble slab.

Ingredients You’ll Need

Here is everything you’ll need, including substitutions and variations:

Onion and garlic: This classic aromatic duo adds tons of flavor. I used a Vidalia onion and jarred minced garlic for ease – so delicious!

Vegan sausage: I used Tofurky sausage that I had on hand. Another vegan sausage I recommend is Field Roast. Both taste great and come in several different flavors.

Mushrooms: For this recipe, I used baby Bellas. You can purchase them whole or pre-sliced for ease. I recommend using brown mushrooms because they are the most nutritious, but white will work in a pinch. Not a fan of mushrooms? Use 2 – 3 bell peppers (any color, cored and diced).

Tomatoes: You will use a large can (28 oz) of crushed tomatoes, but diced tomatoes would work just as well, especially if you prefer chunks of tomatoes. Or use a 14-oz can EACH of crushed and diced tomatoes. You can also use this quick and easy Homemade Marinara Sauce.

Herbs: Dried basil, oregano, and marjoram, with the option of adding fennel seeds are a flavorful mix. If you don’t have the individual herbs on hand, try using an Italian seasoning blend or herbes de Provence. Fresh parsley will be added at the end for a pop of color and herbaceousness.

Pasta: I opted for whole-wheat penne, but you can use any small-style pasta such as rotini, elbow, bowties, macaroni, etc.

side by side photos showing the process of making vegan sausage pasta in a white pot.

How To Make Mushroom & Vegan Sausage Pasta

This is a step by step overview, the ingredient measurements and full printable recipe instructions are below.

Start with sauteeing the onions for 4 minutes. Add the garlic, sausage, herbs, and spices, and continue to cook for 1 – 2 minutes.

Add the mushrooms, tomatoes, pasta, and broth.

top down view of ingredients add to a white pot and ready to simmer.

Give a good stir. Bring the mixture to a boil, and simmer for 15 – 20 minutes, until pasta is tender.

top down view of freshly made vegan sausage pasta in a white pot with wooden spoon.

And that’s it! You can now enjoy this delicious pasta and give yourself a pat on the back for a job well done!

Recipe Tips

  • Make it spicy. Add red pepper flakes with the herbs to spice it up!
  • Cook it faster. Instead of cooking the onion, sausage, and garlic first, simply place all the ingredients in the pot, minus the parsley, bring to a boil, and continue with the recipe. It will cut at least 5 to 6 minutes off the cooking time.
  • If you don’t care for mushrooms, replace them with diced bell peppers (any color).
  • This recipe serves 6 – 8 and can easily be scaled down (or up for a larger crowd). Any leftovers are great for meal prep!

Serving Suggestions

How To Store, Freeze & Reheat

Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.

Freezer: This pasta dish is freezer-friendly, and can be kept for up to 2 – 3 months in freezer-safe containers. Let thaw before reheating.

Reheat: Warm on the stovetop over low heat, adding a splash of water or pasta sauce so it doesn’t stick to the pan until warmed through. Alternatively, reheat in the microwave oven using 30 – 60 second intervals, stirring between each interval, until warmed through.

Meal prep: This recipe is great for meal prep using these multi-use freezer-safe storage containers (affiliate link).

side angle view of plated serving of vegan sausage pasta with mushrooms in a shallow bowl with items surrounding.

More Easy Pasta Recipes!

If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

One-pot vegan sausage pasta with is a hearty and delicious lunch or dinner that’s easy to make and ready in 30 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 6 – 8 1x
  • Category: Entree, Pasta
  • Method: simmer
  • Cuisine: Vegan


  • 1 tablespoon olive oil or 1/4 cup water for oil-free
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 34 vegan sausages, sliced (Tofurky or Field Roast)
  • 1 teaspoon EACH dried basil, oregano, and marjoram
  • 1/2 teaspoon fennel seeds, optional
  • 1/2 teaspoon red pepper flakes, optional
  • 16 oz mushrooms, sliced
  • 1 can (28 oz.) crushed tomatoes
  • 4 cups low-sodium vegetable broth or water (or combo)
  • 16 oz penne pasta (I used whole grain)
  • 1/41/3 cup chopped parsley
  • mineral salt & fresh cracked pepper, to taste


Saute: In a large pot or Dutch oven, heat oil over medium-high heat. Add onion and saute for 4 – 5 minutes. Add garlic, sausage, and herbs (and optional spices), and cook another 1 – 2 minutes, stirring occasionally.

Simmer: Add the mushrooms, tomatoes, broth/water, pasta, a good pinch of salt, and a twist of fresh cracked pepper. Bring the mixture to a boil, give it a good stir, cover, reduce heat to low, and let simmer at a constant gentle rolling boil for 15 minutes, stirring occasionally. Remove from heat, stir in the parsley, and give it a good stir.

Serve with a little extra parsley over top and a light dusting of Almond Parmesan. Pair it with a slice of your favorite crusty bread. We love this homemade Artisan Bread.

Serves 6 – 8

Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days. 


Herbs: If you have Italian seasoning on hand, feel free to use 2 teaspoons in place of the spices listed above.

Tomatoes: If you prefer chunks, use diced tomatoes. Alternatively, use one can (14 oz) of each crushed and diced tomato for in between.

Pasta: Feel free to use any type of short pasta, such as elbow, shells, macaroni, rotini, bowtie, etc.

If you don’t care for mushrooms, replace them with diced bell peppers (any color).

This makes a large portion, cut the recipe in half if you prefer.

To make this recipe even faster, instead of cooking the onion, sausage, and garlic first, simply place all the ingredients in the pot, minus the parsley, bring it all to a boil, and continue on with the recipe as stated. This will cut at least 7 minutes off the cooking time.

Nutrition information is calculated using 1 tbsp oil, 4 tofurky Italian sausages, and whole wheat pasta.

Updated: This recipe was originally published in September 2016. It was retested and updated with new photos and helpful tips in May 2024.

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  1. Thought this was really good! Used individual spices this time but will try the Italian spice next time to see if it will amp up the flavor. I also sautéed my vegan sausage before and added it when everything was done. I find vegan sausage dissolves when in too much liquid. I will absolutely make it again

  2. Really good. My teenagers went back for seconds. This one is now printed and in our recipe binder! I also added 6 oz of chopped spinach as I like to add greens whenever I can and it blended right in.

  3. Ananya Chakraborty says:

    I like to eat Tofurkey by itself sometimes as a snack, but I have to boil it first because the flavor is too strong for me right out of the package. Do you think that boiling the Tofurkey with the other ingredients would be sufficient to get a milder sausage flavor?
    Thanks and I look forward to reading more of your recipes soon!

    1. Julie | The Simple Veganista says:

      Good question, Ananya! It might help lessen the strong sausage taste you don’t care for, so this is something you’ll want to test. I think the flavor from the sausage will be infused into the pasta sauce, which may or may not lessen the strong flavor. I imagine it will taste terrific!

  4. This recipe was so delicious! Next time I will half the recipe as it makes quite a lot and we’re only a small household, but for a larger family it would be perfect. So easy and simple to make. The recipe states to use 1 can (28oz) of chopped tomatoes however all my cans were 14oz so I used 2 and it was perfect. Thanks for this recipe, I will be trying out more on your page :)

  5. Does have to be specifically tofurkey or field toast sausages or can it be any chilled plant based sausages?

    1. Julie | The Simple Veganista says:

      Great question, Sophia! It can be any plant-based sausage you prefer. There are more and more on the market these days, so these are just the ones I’ve tried and like the ingredients. Enjoy the pasta dish!

  6. Easy and delicious!
    I tossed in some spinach at the very end, I needed to use it up, and it was so good.
    Will be putting this one in monthly meal plan

  7. Cooking it now – smells and tastes wonderful!

  8. Gloria Scalise says:

    Another winning dish! I loved being able to get this on the over, give my girls a bath and come back to a perfectly ready dinner. My 4 and 11 mo old both enjoyed it too! Cant wait to try more of your recipes!

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