Creamy Vegan Sausage Pasta Recipe
Aug 02, 2024 • Updated Oct 18, 2024
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Creamy sausage pasta made with lemon and thyme, fennel, and extra chili flakes is the perfect weeknight dinner. This vegan sausage pasta is packed with plant protein and so much flavor thanks to the new Beyond Meat vegan sausage!
Why You’ll Love This Vegan Pasta Recipe
This simple recipe uses my favorite vegan sausage, Beyond Sausage, that actually features more protein than traditional pork sausage – Beyond Meat sausage also has less sodium and saturated fat AND, they now use avocado oil! This vegan Italian sausage is the perfect meatless protein substitute!
Aside from how creamy and delicious this sausage pasta is, the best part about this comfort food recipe is that it comes together in just 20 minutes!
If you’re looking for another delicious pasta recipe try my creamy vegan pasta bake made with cherry tomatoes, vegan feta, and gluten-free pasta in a savory, garlicky creamy sauce for a main dish the whole family will love!
Ingredients
- pasta of choice: I use Mafalda pasta for this recipe.
- neutral oil
- onion
- vegan sausages: I used hot Italian sausage, but you can use your favorite vegan sausage.
- fresh thyme
- fennel seeds
- vegan cream: Or you can make a cashew cream with soaked raw cashews and a high-speed blender!
- fresh lemon juice: Reserve zest for later.
- kosher salt
- black pepper
- vegan parmesan cheese or nutritional yeast
Step-by-Step Instructions
Step 1: In a large pot of water, cook pasta according to package directions. Cook one minute less for al dente. Drain and set aside.
Step 2: In a saucepan, heat oil over medium heat and add onions. Cook for 5-6 minutes, until tender and lightly golden brown. Then add sausage links, breaking them up with your hands into small pieces (remove casing if there is any), and cook for another 2-3 minutes, until aromatic and the sausage is golden brown.
Step 3: Add fennel seeds and thyme to the pan and sauté for another 2 minutes. Lower heat to a simmer and add cream, stirring to combine. Add salt, pepper, and lemon juice to taste.
Step 4: Add cooked pasta to the pan and a splash of pasta water (or as needed). Finish with vegan parmesan, to taste, and lemon zest. Enjoy your pasta dish!
Secrets to Success
- I find that tubular pasta works really well in casseroles and bakes because the sauce fills the tubes and gives flavor to every bite! Use penne pasta or your favorite tube if desired.
- Hot Italian sausage isn’t super spicy but has a nice spiced flavor that I love. If it isn’t spicy enough for you, spice your pasta up with some red pepper flakes!
- If hot Italian sausage is too spicy for your taste buds, try regular Italian-style sausage
Serving Tips
For a super hearty meal, serve your pasta fresh with some vegan crusty bread and topped with fresh basil!
If you want to add some extra color and veggies to your dish, stir in a few cherry tomatoes or baby spinach.
Serve this vegan sausage pasta with a fun mocktail like my Easy Non Alcoholic Mulled Wine.
Storage Tips
To meal prep this recipe or to store any leftovers, place in an airtight container in the fridge for 3 – 4 days. When you’re ready to eat, microwave (covered), in 30 second intervals stirring after each one until your dish is warmed through. You can also re-heat pasta in the oven at 350F for 15-20 minutes, until warmed through. You may want to add a drizzle of olive oil when re-heating and a garnish of fresh basil to give your vegan pasta bake a second life.
Recipe FAQs
I use Mafalda pasta!
Yes! I love Beyond Meat but if you have another brand you prefer you can use that!
More Quick Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Creamy Vegan Sausage Pasta Recipe
Equipment
- sauce pan
Ingredients
- 4 oz pasta of choice
- 2 tbsp neutral oil
- 1 onion thinly sliced
- 2-3 vegan sausages I used hot italian style sausages
- 1 1/2 tbsp fresh thyme
- 1/2 tsp fennel seeds
- 3/4 cup vegan cream
- 1 tbsp fresh lemon juice reserve zest for later
- salt kosher, to taste
- black pepper to taste
- vegan parmesan to taste
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a saucepan, heat oil over medium heat and add onions. Cook for 5-6 minutes, until tender and lightly golden brown. Then add sausage, breaking it up with your hands (remove casing if there is any) and cook for another 2-3 minutes, until aromatic and the sausage is golden brown.
- Add fennel seeds and thyme to the pan and sauté for another 2 minutes. Lower heat to a simmer and add cream, stirring to combine. Add salt, pepper and lemon juice to taste.
- Add cooked pasta to the pan along with a splash of pasta water (or as needed). Finish with vegan parmesan, to taste and lemon zest.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
