vegan sausage pasta

This Creamy Vegan Sausage Pasta with Spinach is easy to make and ready in 20 minutes or less! It&#039;s the perfect weeknight meal that everyone will enjoy.

Creamy Vegan Sausage Pasta with Spinach

short

olive oil

sweet onion, chopped small

garlic,

red pepper chili flakes

can coconut milk, light or full fat

water

salt,

baby spinach

vegan parmesan cheese (I used Violife brand)

Cook the pasta according to package instructions. Drain and set aside.

While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Cook the sliced or chopped vegan sausage, onion, garlic and red pepper chili flakes for about 5 minutes, until the onion is translucent and the sausage is browned.

Turn the heat to low and pour in the coconut milk and water. Stir in the spinach and cook for a few minutes until the spinach has wilted. Add salt, to taste.

Add the cooked and drained pasta to the pan with the sausage mixture and stir to incorporate it all together. Stir in the vegan parmesan cheese. Serve immediately and enjoy!

Total Italian comfort food! Homemade vegan seitan sausages tossed in a spicy tomato sauce for a perfect hearty weeknight meal.

Vegan Spicy Sausage Pasta

450 g rigatoni

Vegan Italian Seitan Sausages ((1/2 the recipe))

olive oil, (divided)

yellow onion, (chopped)

garlic, (minced)

red pepper flakes ((reduce or omit if preferred))

tomato pasta sauce ((or 2 3/4 cups homemade))

Parmegan ((optional for garnish))

Bring a large pot of water to a boil and prepare the pasta according to package directions.

Slice the sausages diagonally into thick slices. In a large pan, heat 1 tablespoon of olive oil over medium heat. When hot, add the sliced sausages and fry a couple of minutes on each side until browned. Remove the sausages from the pan and set aside.

Return the pan to the heat and add the remaining tablespoon of olive oil. Add the onion and garlic and sauté for about 4 minutes until the onions start to turn translucent. Add the crushed red pepper flakes and continue to cook for another minute until the onion begins to brown. Add the tomato sauce and heat through.*I love adding freshly sautéd onions and garlic to a store-bought sauce to enhance the flavours and make it taste homemade. If you made your tomato sauce from scratch you can choose to omit the extra onions and garlic if you wish.

Once the sauce is hot, add the pasta and sausage slices to the sauce and toss well to coat. Serve with a sprinkle of Parmegan if desired.

Make this Vegan Sausage &amp; Fennel Pasta a part of your comfort food menu! It’s a rich and hearty meal made with 10 simple, yet flavor-packed ingredients. Curl up on the couch with a big bowl or enjoy it for family dinners.

Sausage &amp; Fennel Pasta with Crushed Tomato Sauce

fennel bulb

extra virgin olive oil

garlic cloves, (grated

red pepper flakes ((optional, omit for mild))

sausage ((7 to 8 oz

salt and black pepper

(20 grams) nutritional yeast

(340 grams) bucatini ((or spaghetti or linguine, see Note 2))

(100 grams) baby spinach, (chopped (see Note 4)

Bring a large saucepan of water to a boil for the pasta.

Slice off the fennel stalks and reserve any fronds for an optional garnish (roughly chop them). With the fennel bulb, if the outer layer is very thick, remove it. Slice the bulb in half, lengthwise. Use a mandoline or sharp knife to thinly slice the fennel crosswise, as thinly as you can.

Meanwhile, heat the 3 TBSP olive oil over medium-high heat in a deep sauté pan. Once hot, add the fennel with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until some edges start to brown.

While the fennel cooks, pour the canned tomatoes with their juices into a bowl. Crush them with your hands. Set aside. Also, crumble the sausage with your hands if you have time (if it doesn&#39;t crumble, slice it).

Add the garlic to the fennel and cook for 1 minute, stirring frequently. Now add the red pepper flakes and cook, stirrin frequently, for 30 seconds.

Add the crumbled or sliced sausage into the pan. Break it up with a wooden spatula as it cooks, and cook for 4 to 6 minutes, or until browned and a bit crisp (the exact cook time will depend on the brand of sausage used).

Add in the crushed tomatoes with juices, a generous amount of black pepper, and the nutritional yeast. Stir to coat and reduce the heat to maintain a simmer for 15 minutes, stirring occasionally, until the sauce thickens. If desired, smash some of the tomatoes with the back of a wooden spoon from time to time.

After you add the tomatoes and the pasta water is boiling, salt the water generously (about 1 ½ tablespoons kosher salt or 2 ½ to 3 teaspoons sea salt). Add the pasta and cook for the minimum amount of time for al dente pasta according to the package instructions. Before draining, reserve 1 cup (240 mL or 2 soup ladles) of pasta water. Drain the pasta but do not rinse it.

Add the baby spinach to the tomato sauce and cook briefly until it just starts to wilt. Add in the hot cooked pasta plus ¾ cup to 1 cup (180 to 240 mL) of the pasta water. Turn the heat to medium-high and toss the pasta vigorously with tongs until it’s well coated in the sauce and is al dente, 1 to 2 minutes. Add more pasta water as needed.

Season to taste with salt and pepper. Off the heat, garnish with basil or parsley.

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Top 3 vegan sausage pasta recipes from across the web

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