Vegan Sausage Pasta

Vegan Sausage Pasta with Pinto Beans and Red Peppers

Vegan Sausage Pasta with pinto beans and red peppers is a quick and simple meal but deceptively rich and delicious!

Its a perfect midweek meal for those busy days or even for inspiring kids to help out with dinner!

I used plant-based vegan meat-free Richmond sausages which are one of the best tasting vegan sausages available. As a family we don’t eat shop-bought vegan sausages that often, perhaps every couple of months, as I prefer to make my own sausages but my kids do love this sausage pasta a lot!

I do recommend the meat-free Richmond sausages especially if you are new to plant-based/vegan cooking or looking to replace meat a few days a week.

Lots of meat eaters actually prefer plant-based sausages.

Also kids will likely will not be able to tell the difference between  meat sausages and vegan Richmond sausages.

But the difference is huge as vegan ones are much kinder, have better ingredients, and are way more tastier.

However for this recipe any vegan sausage that you like will do perfectly well.

Also try vegan meatballs or even sliced up vegan burgers if that’s all you have.

Alternatively sub out the vegan sausages for extra beans especially a tin of mixed beans. Yum!

Vegan Sausage Pasta with Pinto Beans and Red Peppers

Serves 4

Use gluten-free vegan sausages, gf pasta, and gf vegan stock for the best gf plant-based sausage pasta ever!

Vegan Sausage Pasta with Pinto Beans and Sweet Red Peppers

A classic family-favourite quick and easy mid-week meal.

Delicious plant-based sausages complimented by a rich-umami-sweet-lightly spicy tomato sauce.

Serve with your favourite pasta or stuffed into a crispy baked potato.

Tasty!

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Course: Dinner, Lunch, tea

Cuisine: American, British

Servings: 4 people

Calories: 423kcal

Author: Jacq

Equipment

• Saucepan for boiling pasta
• Saucepan or sauté pan for cooking tomato sauce
• Baking tray for cooking sausages

Ingredients

• 170 grams red bell peppers or about 2 cups. Chopped.
• 120 grams mushrooms or about 1 and 1/2 cups. Sliced. I fine chop my mushrooms very small as my son does not like the texture of mushrooms. When chopped very small he doesn't even notice them! Alternatively use 1 medium courgette, diced or sliced.
• 4 garlic cloves or 1 tbsp garlic powder,
• 1 medium onion chopped
• 1 tablespoon tomato puree or paste
• 500 grams tomato passata About 2 cups. Alternatively use 1 tin of chopped tomatoes.
• 1 tablespoon red wine vinegar
• ¼ teaspoon chilli powder Use extra, less or none! Just go with your family's preference.
• 2 teaspoons smoked paprika
• 1 teaspoon dried herbs
• 1 teaspoon dried oregano Or use an extra tsp of dried herbs
• 375 ml vegetable stock I use 1 vegan Marigold stock cubes
• ½ teaspoon sugar This is just to balance out the tomato flavours if they are a little bitter. I use maple syrup. But you can use any type of sugar you have to hand. Or your sauce may not need any at all.
• 1 packet vegan sausages I used vegan Richmond and there was 8 sausages in the packet enough for 4 portions.
• 2 tablespoons plant-based cream cheese This addition is optional but does lend the sauce a nice creaminess. Use shop bought variety or homemade.
• 350 grams dried pasta I found 350 grams enough for 4 servings but again adjust quantities according to your family's needs.

Instructions

• Cook the vegan sausages according to the packet instructions.

  For my vegan Richmond sausages I preheated the oven to 170 fan/190 Celsius/375 Fahrenheit/Gas 5. And cooked for 25 minutes turning the sausages half way.

  Once cooked slice each sausage in half and set aside.
• Over a medium-high heat add 1 cup/250ml of water and a stock cube to a large pan. Bring to a boil.

  Add the onion, peppers, garlic, and mushrooms or courgette.

  Lower heat to medium.
• Simmer for about 5 minutes.
• Add tomato puree, sugar, oregano, mixed herbs, chilli powder, and paprika.

  Mix.

  Cook for about 3 minutes stirring frequently as the mix will be quite dry by now.
• Pour in the tomato passata and red wine vinegar.

  Add the pinto beans.

  Mix.

  Add a half cup/125ml of stock.
• Turn heat to low, add a lid to your pan, and simmer.

  While the sauce is gently bubbling cook your pasta according to the packet instructions.

  And any accompanying vegetables.
• Once pasta is ready, stir through the vegan cream cheese into the tomato sauce.

  Mix through the sausages.

  Reheat for a few minutes so everything is heated through.

  Taste the seasoning and add some salt and pepper to taste.
• If the sauce is too thick just add a splash of boiling water to loosen up.
• Serve!

Notes

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Nutrition

Calories: 423kcal

Tried this recipe?Let us know how it was!

Without the pasta the following is the recipe’s nutritional calculation.

However, please note that this data is for guidance only and is not a strict analysis as ingredients vary.

The following calculation is based on an additional 350g basic pasta added to the pasta sauce mix. Again this is just for guidance and not a strict calculation!

Recipe notes for Vegan Sausage Pasta

• Vegan sausage pasta will keep fresh, covered, in the fridge for 3 days.
• Portions could be cooled quickly and frozen for a fast future dinner. Defrost, then reheat either in the oven until piping hot or over the stovetop. Add a splash of water to loosen the sauce if necessary for reheating.
• Leftovers are especially tasty for lunch over some wholemeal toast!
• Look out for mushrooms, courgettes, peppers etc in the reduced section of your local shops. Wash, chop, dry, then freeze for later use. Doing this saves money and time! And makes preparing vegan sausage pasta even quicker!
• I always fine chop mushrooms for a dish as my son hates the texture. Its a good way to get vegetables into a fussier eater without pureeing the vegetable. And he has not discovered that there are mushrooms or sometimes courgettes in his much loved Vegan Sausage Pasta dinner! He wouldn’t mind too much anyway, I think! Besides the mushrooms add so much flavour and nutritional benefits, especially vitamin D, it would be a loss to leave them out.

  

• Add a sprinkle of nutritional yeast at the end for a cheezie flavour. My son loves this!
• If you have a packet of fresh basil needing used up, then chop and mix through the finished dish. It will be delicious! I had this thought after my sauce was ready but unfortunately I did not have a bag to hand. I usually look out for reduced herb packets in my local supermarket and then just freeze in their bag until I need them. Its easy to chop herbs when they are frozen and just throw in a dish. They defrost so quick!
• For a homemade oil/fat free cream cheese try the BBC Food recipe. This is the plant-based cream cheese I used and its available in Asda, UK:

Looking for more easy vegan pasta meal ideas?

Try my quick vegan cheesy pasta!

And for a tasty, different variant to the traditional mac an cheese, check out my Chilli macaroni cheese. Pure comfort food!