Creamy Vegan Sausage Pasta Recipe
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!
Servings: 2 people
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
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.