Print

ONE-POT VEGAN SAUSAGE PASTA

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

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!

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water for oil-free
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 3 – 4 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)
  • 1/4 – 1/3 cup chopped parsley
  • mineral salt & fresh cracked pepper, to taste

Instructions

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. 

Notes

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.

Find it online: https://simple-veganista.com/one-pot-pasta-mushrooms-sausage/