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One Pot Penne Pasta with Mushrooms and Sausage is a hearty and delicious, and is an easy vegan recipe, ready in 30 minutes!

top down view of a serving of penne pasta with mushrooms and sausage in a white bowl.

Happy Monday, I’m back with a super easy one-pot pasta recipe featuring earthy mushrooms and vegan sweet Italian sausage.

I love one pot meals, so when I came across this recipe from Budget Bytes, I knew it needed to be veganised and added to the recipe collection, as it’s a perfect fit for TSV!

When life is busy, having a few quick recipes on hand is priceless. You can easily throw this one-pot meal together and have it on the table in about 30 minutes.

It will make enough pasta to feed a crowd, or if making for only a few, you will have plenty of left overs for brown bag lunches or quick re-heat dinners. 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 penne pasta with mushrooms and sausage.

Ingredients You’ll Need:

Here is everything you’ll need, including variations on individual ingredients:

  • Mushrooms: I used baby bella mushrooms. You can purchase them whole or pre-sliced. Many times I’ll find a good deal on mushrooms. They always seem to be on sale when I need them, hopefully you will have the same luck.
  • Vegan sausage: The Tofurky sausage I already had on hand. Another vegan sausage I recommend is Field Roast. Both taste great and have a few different flavors to choose from.
  • Tomatoes: I call for a large can of crushed tomatoes but diced tomatoes would work just as well too. Especially if you prefer to have chunks of tomatoes. Or use this quick and easy Homemade Marinara Sauce.
  • Seasoning: For the seasoning, use dried basil and oregano with the option of adding fennel seeds. If you don’t have the individual herbs on hand, try using an Italian seasoning blend.
  • Pasta: Use penne or any small style pasta.

side by side photos of the process of sauteing and cooking one pot penne pasta.

How To Make One-Pot Penne Pasta

  • Start with sauting the onions, then add the garlic and sausage and continue to cook for 1 – 2 minutes. Add in the mushrooms, tomatoes and spices. Give a good stir.

Tip: You may opt to make this cook even faster. In which case, 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 on with the recipe. It will cut at least 7 minutes off the cooking time.

side by side, top down view of the process of making one pot penne pasta with mushrooms and sausage in a white pot.

  • Add in the dried pasta and vegetable broth/water, and give another good stir. Bring it all to boil, and let it simmer and cook.

Once done (shown below), you’ll have yourself a big pot of deliciously comforting and hearty pasta. Then give yourself a pat on the back for a job well done and enjoy! :)

top down view of one pot penne pasta with mushrooms and sausage finished cooking in a white pot.

Serving Suggestions

How To Store Leftovers

  • 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 a serving of penne pasta with mushrooms and sausage in a white bowl.

More Easy Pasta Recipes

If you try this one pot penne 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.



One Pot Penne Pasta with Mushrooms and Sausage is a hearty and delicious lunch or dinner. Easy vegan recipe, ready in 30 minutes!

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 6 - 8 1x
  • Category: Entree, Pasta
  • Cuisine: Vegan


  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 23 vegan sausages, sliced (Tofurky or Field Roast)
  • 1 lb. mushrooms, sliced
  • 1 can (28 oz.) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds, optional
  • 4 cups low-sodium vegetable broth or water (or combo)
  • 1 1b. 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 and sausage, cook another 1 minute, stirring occasionally.

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

Serves 6 – 8


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

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

To make this recipe cook 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. It will cut at least 7 minutes off the cooking time.


  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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