Vegan Sausage Pasta cooked with pinto beans and red peppers within a delicious thick ragu is a quick and simple midweek meal but deceptively rich, delicious and super wholesome. This vegan sausage pasta is so good it can be dished up at your next dinner party, pot-luck, or whenever you need to easily feed a crowd or large family. It's sure to be an instant winner. Not keen on meat-free sausages? Simply replace with oven roasted mushrooms or with extra beans for the best Vegan Sausage and Bean Pasta ever! Well its my kids favourite anyway!
Packed with wholesome plant goodness this vegan sausage pasta is perfect for those new to plant-based and vegan diets, and for tempting meat-eaters over to the plant-side!
Origin of pasta and tomato sauce
Pasta in tomato sauce, often referred to as "pasta al pomodoro" or simply "spaghetti with tomato sauce," is a popular Italian dish with a rich culinary history. The origins of pasta in tomato sauce can be traced back to Italy, where both pasta and tomatoes have played significant roles in the country's cuisine.
Pasta itself has been a staple food in Italy for centuries. Its exact origins are somewhat debated, but it is generally believed to have been brought to Italy by the Arabs during the medieval period. However, pasta as we know it today, made from durum wheat and formed into various shapes, likely emerged during the 13th century in Sicily or Southern Italy.
[For more interesting information about the food in Medieval Italy and more delicious traditional Italian meal ideas check out our Italian Cabbage and Bean recipe post and this Three bean Minestrone Soup recipe post.]
Tomatoes, on the other hand, are native to the Americas and were brought to Europe by explorers during the 16th century. Initially, tomatoes were met with suspicion in Italy due to their association with poisonous plants like belladonna. It took some time for tomatoes to become widely accepted and incorporated into Italian cuisine.
The combination of pasta and tomato sauce became popular in the late 18th century and early 19th century. Initially, tomato sauce was a simple preparation made with tomatoes, olive oil, and seasonings. The addition of meat to tomato sauce, creating what is commonly known as "ragù," is believed to have originated in Naples, Italy. The Neapolitans started adding leftover braised meats, such as beef or pork, to their tomato sauce to enhance the flavor and make it more substantial.
The first documented recipe for pasta with tomato sauce and meat, specifically a meat-based ragù, appeared in the early 19th century in a cookbook by Ippolito Cavalcanti, an Italian nobleman. This recipe marked the beginning of the widespread use of meat in tomato sauces.
Over time, regional variations of pasta sauces developed throughout Italy, incorporating different ingredients and cooking techniques. However, the combination of pasta with tomato sauce remains one of the most popular and iconic dishes in Italian cuisine, enjoyed worldwide in numerous variations.
Vegan Sausage Pasta
This recipe produces the most amazing rich, thick and delicious creamy tomato sauce, packed full of fresh veggies and beans, and enhanced with tasty meat-free sausages.
To begin, the meat-free sausages are cooked according to packet instructions, and then sliced into 2-3 pieces. The sausages are set aside until ready to pop into the sauce.
To prepare the sauce, red bell peppers, mushrooms, onions, and garlic are cooked in a flavourful tomato sauce which is made up with smooth tomato passata and tomato paste. Vegetable broth, red wine vinegar, a little chilli powder, paprika, dried herbs and oregano provide extra depth of flavours.
Tomato passata is also known as sieved or strained tomatoes and may come in a jar, can, or more commonly in the UK in a cardboard package.
If you can't source tomato passata don't worry as a can or two of diced tomatoes can be used as a substitute. Passata is simply blended, sieved, uncooked tomatoes and can be sourced in most UK supermarkets. Passata is different from tomato paste which is concentrated blended tomatoes that have been cooked for many hours.
Once the tomato sauce is mostly cooked the cooked and sliced vegan sausages are popped in and heated for a few minutes within the bubbling ragu sauce.
To finish, an optional suggestion is to mix through a tablespoon or two of vegan soft cream cheese along with a few fresh basil leaves for the top. Of course dried basil can be used instead.
Although, the soft cream cheese is an optional addition it does add a rich creaminess that is absolutely delicious and when combined with the fresh basil it elevates the sausage pasta to a dinner party worthy meal. I use the Asda plant-based plain soft cream cheese, but of course simply omit if preferred.
To serve, with this vegan sausage pasta, I tend to prepare a pot of wholemeal pasta that is cooked along with green veggies, usually chopped kale. Although sometimes I add a few handfuls of fresh spinach to the drained, cooked pasta.
A useful idea is to retain the cooking liquid used to boil the pasta and use it for other dishes such as soups, stews or sauces where the extra starch will help to beautifully thicken up the dish. Once the cooking water is cool it will stay fresh in the fridge for about 5 days.
Enjoy this easy vegan sausage pasta with wholemeal pasta cooked with nourishing greens for the best family meal.
I generally use vegan meat-free Richmond sausages which are one of the best tasting vegan sausages available, well according to my kids anyway! As a family we don't eat shop-bought vegan sausages that often, perhaps every couple of months, but my kids do love this sausage pasta and frequently request it.
Many meat eaters actually prefer the meat-free Richmond sausages as they are very close to the taste and texture of meat sausages. Serving up these sausages to reluctant family members who are not too keen on vegan or plant-based food may win them over to the plant side so its always worth a try!
Also, kids will likely will not be able to tell the difference between meat sausages and these meat-free Richmond sausages. However, for this recipe any vegan sausages that you like will do perfectly well. Vegan meatballs or even sliced up vegan burgers are a tasty vegan sausage replacement, or even simply add another can of beans such as creamy cannellini or borlotti.
Alternatively, replace the sausages with roasted whole mushrooms and pop the cooked mushrooms into the sauce at the same time as the meat-free sausages are added.
Another idea is to roast a selection of veggies such as courgette [zucchini], aubergine [eggplant], tomatoes, red onion, etc, and use these instead of the sausages.
How to prepare vegan sausage pasta
There is a few individual steps to preparing this easy vegan sausage pasta but of course feel free to prepare in advance for even easier cooking. Such as precook the sausages and/or tomato sauce 1-2 days in advance.
Prepare the meat free sausages according to package instructions.
Slice into 2-3 pieces each and set aside until the sauce is ready.
Heat 1 cup of vegan broth in a pan.
Add the diced or sliced mushrooms, red bell pepper, onions, and garlic.
Simmer for 5 minutes with a lid on the pan.
Add the tomato paste, paprika, chilli powder, oregano, and dried mixed herbs.
Stir and cook for 2 minutes.
Pour in the tomato passata, red wine vinegar, sugar and half a cup of vegan broth.
Pop in the pinto beans and give everything a good mix.
Leave to simmer for 20 minutes, stirring occasionally.
Add the cooked meat-free sausages, and cook for a further 3 minutes to heat through.
If using the optional vegan soft cream cheese, mix this through along with the basil, and heat for 1 minute.
Serve the vegan sausage pasta sauce with your choice of pasta and green veggie.
Stick the pasta and greens on to cook during the last 20 minutes or so of cooking.
Above is wholemeal pasta shells cooked with chopped kale.
Recipe notes and frequently asked questions
Storing leftover sausage pasta
Leftover tomato sauce, including any pasta, can be stored in the fridge, within a covered container for 3-4 days. Or frozen, within a freezer-proof container for up 2-3 months.
Leftover pasta can be quickly reheated by pouring boiling water over the pasta and then draining the water away.
The tomato sausage sauce can be reheated by adding to a skillet or saucepan and gently bringing to a simmer, reheating for 2-3 minutes until piping hot. Add a few tablespoons of vegan broth or water to loosen the sauce if necessary to prevent it from sticking to your pan.
If your pasta is already mixed through the tomato sauce either add a little water to loosen up the sauce and reheat in a skillet or saucepan, or place in an oven-proof dish and reheat in a hot oven until piping hot. Add a lid or a cover made with foil to prevent the pasta going too crispy if preferred.
Yes, it is easy to prepare this recipe as gluten-free.
Use gluten-free vegan sausages, gluten-free vegetable broth, and ensure that any spice or herb blends are free from gluten or wheat ingredients. Also use a gluten-free vegan cream cheese or cream.
Alternatively, if you can't source gluten-free sausages simply replace with an extra can of beans such as cannellini or borlotti, or roasted cooked whole mushrooms, tomatoes or a roasted vegetable mix.
Finally choose a gluten-free pasta, I like to use a green lentil pasta which has a nice texture.
Of course, feel free to adapt this recipe to your preferences and what you have to hand.
A few ideas:
* Substitute the vegan sausages for an extra can of beans, roast mushrooms or roast veggies.
* Switch out the mushrooms for courgettes [zucchini], although the mushrooms do add lots of savoury flavour and if fine diced those who dislike mushrooms may not know they exist within the sauce. One of my kids hates the texture of mushrooms but when fine diced they don't seem to notice! And they always go back to hoover up seconds!
* Use any bean you have to hand instead of the pinto beans, a can of lentils could also be used.
* Use any colour of bell pepper, although the red ones do add sweetness to the sauce, and the green peppers may add bitterness which of course may be preferred.
* Switch the fresh onion and garlic for their dried counterparts, use about 2-3 teaspoons of dried in place of fresh.
* Not keen on bell peppers? Simply use the same amount of grated or shredded carrot.
* Substitute the kale for another green veggie such as chard, collards, spring greens, Calvo Nero, turnip greens, etc. Cook these greens along with the pasta in the same pot. To avoid waste a good idea is to retain the cooking liquid for adding to future soups, stews or sauces.
* If replacing the kale with a softer green veggie such as spinach, watercress or rocket leaf [arugula] don't boil these leaves along with the pasta, simply mix through the cooked, drained pasta, or add to the plate as a side.
This meat-free sausage pasta is a complete meal in itself but if serving as part of a special dinner or for extra hungry family members then a side or two may be a good idea.
Of course, the vegan sausage ragu can be served alone minus the pasta, and paired along with a different side.
Here are a few ideas:
Garlic Bread: The crispy and garlicky bread will complement the pasta and add an additional texture to the meal.
Quick Dinner Rolls: These three ingredient no-knead, no-yeast and no-rising quick bread rolls can be ready in minutes and flavoured with your favourite herbs and spices.
Breadsticks or Focaccia: Serve some breadsticks or slices of homemade focaccia. These bread options can be dipped into the tomato sauce, adding an extra element of texture and flavor.
Green Salad: Prepare a fresh green salad with a variety of leafy greens, cherry tomatoes, cucumber slices, and a light vinaigrette. The refreshing flavors of the salad will contrast nicely with the heartiness of the pasta
Roasted Vegetables: Roast a mix of seasonal vegetables like zucchini, eggplant, and cherry tomatoes. The caramelized flavors of the roasted vegetables will add depth and a burst of sweetness to the dish.
Grilled Asparagus: Grill some asparagus spears with a drizzle of olive oil, salt, and pepper. The smoky flavor of the grilled asparagus will complement the pasta and provide a vibrant and nutritious side.
Roasted Brussels Sprouts: Roast Brussels sprouts with a drizzle of olive oil, salt, and pepper until they're tender and slightly caramelized. The earthy flavors of the sprouts will provide a delicious contrast to the pasta.
Caprese Salad: Create a classic Caprese salad by layering slices of ripe tomatoes, fresh basil leaves, and vegan mozzarella cheese. Drizzle with balsamic glaze and olive oil for a refreshing and vibrant side dish.
Grilled Corn on the Cob: Grill some corn on the cob and serve it with a sprinkle of salt, a squeeze of lime juice, and a touch of vegan butter. The sweet and smoky flavors of the corn will complement the pasta well.
Steamed Broccoli: Steam broccoli florets until they're tender-crisp, then toss them with a little garlic, lemon zest, and a sprinkle of red pepper flakes. The bright and slightly spicy flavors of the broccoli will provide a lovely contrast to the pasta.
Mediterranean Chickpea Salad: Prepare a Mediterranean-inspired salad with chickpeas, diced cucumbers, cherry tomatoes, red onions, Kalamata olives, and a lemon-herb dressing. This salad will add freshness and tangy flavors to the meal.
Roasted Potatoes: Roast some diced potatoes seasoned with herbs, garlic, and a touch of olive oil until they're crispy on the outside and tender on the inside. These potatoes will add a comforting and satisfying element to the dish. And for extra special meals double carbs is excused!
Mashed Potatoes or Mashed Root Vegetables: Prepare a large pot of mashed potatoes, or mashed root veggies such as turnip [swede], celeriac, sweet potato, parsnip, carrots, etc.
Yes! I am always looking at ways to make life easier and reduce cooking time. Here are a few ideas that work well for my family:
*Precook the meat-free sausages earlier in the day or a day or two before required, and store within the fridge or freeze.
* Precook the pasta and greens, and store within the fridge. Pour boiling water over the pasta and drain, to quickly reheat and refresh just before serving.
* Use dried garlic powder and onion powder which can save time chopping their fresh counterparts.
* Use frozen bell peppers and mushrooms. Also fresh peppers and mushrooms are easily frozen, simply chop or slice and add to freezer proof containers or reusable bags and freeze for 2-3 months. The vegetables can be added frozen directly into the sauce when the recipe requires, as they will thaw quickly.
* Replace the tomato passata, tomato paste, herbs and spices for a ready-prepared shop bought vegan-friendly can or jar of pasta sauce. Add the veggies and beans to the sauce, and gently boil until the veggies are cooked. The flavourings can also be added if liked to give the sauce a boost.
Leftover sausage pasta can be repurposed a variety of different ways so leftovers are always welcomed!
Here are a few ideas:
Stuffed Bell Peppers, Squash or zucchini Boats: Use the leftover tomato sauce as a filling for stuffed veggies. Cut the tops off the bell peppers or prepare a different veggie, remove the seeds, and stuff them with a mixture of the leftover pasta, sausages, and veggies. Top with some vegan cheese and bake until the peppers or other vegetable, are tender and the filling is heated through.
Pasta Bake: Combine the leftover pasta, sauce, and cooked kale in a baking dish. If desired, you can add some additional vegan cheese on top. Bake until the dish is heated through and the cheese is melted and bubbly, creating a comforting pasta bake. Alternatively top with nutritional yeast flakes, or a home-made vegan cheese sauce, and sliced tomatoes before baking.
Sausage and Veggie Pizza: Use the leftover tomato sauce as the base for a delicious pizza. Spread the sauce over a pizza crust or a pre-made pizza dough. Top with the leftover sausages, veggies, and any other desired toppings. Bake until the crust is crispy and the toppings are nicely cooked.
Sausage and Veggie Wrap: Take some tortillas or wraps and fill them with the leftover sausages, veggies, and tomato sauce. You can also add some fresh greens or sliced avocado for extra flavor. Roll them up tightly, and you have a tasty wrap that's perfect for a quick lunch or snack.
Pasta Soup: Transform the leftovers into a comforting pasta soup. Heat vegetable broth in a pot and add the leftover pasta and sausage mixture. You can also add additional vegetables, such as diced carrots, celery, or spinach. Simmer until the flavors meld together and the soup is heated through. Adjust the seasoning as needed and serve hot.
Absolutely! Leftover vegan sausage pasta sauce is perfect for a vegan sausage roll filling.
For Vegan Sausage Rolls:
Leftover tomato sauce with sausages and veggies [chop up the filling into small pieces]
Vegan puff pastry sheets
1. Preheat your oven according to the instructions on the puff pastry package.
2. Roll out the vegan puff pastry sheets on a lightly floured surface.
3. Spoon the leftover filling onto one side of the puff pastry sheet, leaving a border around the edges.
4. Fold the other side of the puff pastry sheet over the filling, lining up the edges. 5. Press the edges together to seal. A little plant-based milk can be brushed over the edges and this will help seal the pastry together.
6. Use a sharp knife to cut the filled puff pastry into smaller rolls of desired size.
7. Place the sausage rolls onto a baking sheet lined with parchment paper.
8. Brush the tops of the sausage rolls with a little plant-based milk or melted vegan butter for a golden and glossy finish.
9. Bake in the preheated oven according to the instructions on the puff pastry package or until the rolls are puffed up and golden brown.
Of course, leftovers are ideal for a pie filling. You can prepare a double crust pie or go for an easier pie with just a top crust.
For Vegan Sausage Pot Pies:
Leftover tomato sauce with sausages and veggies [chop the filling into smaller pieces]
Vegan pie crust or puff pastry sheets
1. Preheat your oven according to the instructions on the pie crust or puff pastry package.
2. Line a pie dish with the vegan pie crust or puff pastry sheets, following the package instructions. Or prepare mini individual pie dishes with just a pie crust topping and no bottom crust.
3. Spoon the leftover filling into the pie dish, spreading it evenly.
4. If using puff pastry sheets, you can cover the filling with another layer of puff pastry to create a pie top. Seal the edges by pressing them together.
5. If using a pie crust, you can cover the filling with the remaining pie crust, sealing the edges and cutting slits in the top for steam to escape. Brush the pie top with plant-based milk or melted vegan butter or margarine.
6. Bake the pie in the preheated oven according to the instructions on the pie crust or puff pastry package or until the crust is golden brown and cooked through.
Sure! Preparing plant-based vegan recipes with kids as helpers can be an amazingly fun and educational activity, and at the same time happy memories will be forged.
Involving reluctant kids and young adult family members, who may not be that keen on plant-based diets, in the cooking process is a great way to win them over and show them that plant-based foods can be fun as well as tasty!
Here are a few helpful tips:
Grocery Shopping: Take the kids with you to the grocery store or supermarket to pick out the ingredients. Involve them in finding the vegetables, selecting the vegan sausages, and any other items needed for the recipe. This will help them learn about different ingredients and make them feel like an important part of the process.
Prep Work: Assign age-appropriate tasks to the kids during the preparation stage. For example, they can wash the vegetables, tear the kale leaves into bite-sized pieces, or help stir the sauce ingredients together. Supervise and guide them to ensure safety in the kitchen.
Veggie Chopping: Depending on their age and skill level, kids can help with chopping softer vegetables like mushrooms or bell peppers using a safe knife or kid-friendly knife set. Teach them proper knife skills and provide guidance as they chop.
Mixing and Seasoning: Let the kids mix the cooked pasta, vegan sausages, and vegetables together in a large bowl. They can also help season the dish with herbs, spices, and the tomato sauce. This allows them to have a hands-on role in creating the flavors.
Plating and Garnishing: Allow the kids to plate the vegan sausage pasta, arranging it nicely on individual plates or serving dishes. They can also sprinkle some fresh herbs, such as basil or parsley, on top as a garnish. This gives them a chance to be creative and take pride in their presentation.
Taste Testing: Finally, invite the kids to taste the dish they helped prepare. Encourage them to describe the flavors and textures they experience. This fosters their appreciation for food and their sense of accomplishment.
Finally, provide your kid with a simple pad or writing jotter so that they can write out the recipes of all the plant-based meals they will hopefully help you with in the future. Additionally, taking photos of their food creations and sticking them in the pad is a nice idea.
Do you have reluctant family members who need convincing that plant-based vegan meals can be tasty? This delicious vegan sausage pasta is sure to win them over. If you have kids in the family, involving them in the cooking process is a great idea. Not only will it create a fun and educational experience, but it can also foster a love for cooking and plant-based meals.
More easy vegan pasta meal ideas
For even more delicious easy vegan pasta dishes check out our Pasta Recipe Collection which is a growing collection of our family traditional favourites. Also, if you'd like another vegan sausage recipe do have a look at this tasty classic Vegan Sausage Casserole.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Vegan Sausage Pasta [with Pinto Beans and Red Peppers]
- Skillet or similar for cooking tomato sauce
- Saucepan for cooking pasta and greens
- Baking tray for cooking sausages
- 8 vegan sausages cooked according to packet. Or replace with 1 400g/ 14oz can of borlotti or cannellini beans, drained, or roasted whole mushrooms or a roast vegetable mix
To sauté veggies
- 250 mililitres vegetable broth
- 170 grams red bell pepper 1 large, sliced
- 120 grams mushrooms Sliced or very fine chopped, alternatively replace with courgette [zucchini]
- 4 cloves garlic sliced or fine diced
- 170 grams onion 1 medium, chopped
- 1 can pinto beans 400g/14 oz can, drained, or 240grams/ 1 ½ cups cooked beans
- 1 tablespoon tomato paste
- 500 grams tomato passata alternatively use 1 400g/ 14oz can chopped tomatoes
- ¼ teaspoon chilli powder Use extra, less or omit.
- 2 teaspoons paprika
- 2 teaspoons mixed dried herbs such as an Italian blend
- 1 teaspoon dried oregano or an extra teaspoon of mixed dried herbs
- 1 teaspoon sugar or maple syrup, etc.
- 1 tablespoon red wine vinegar or balsamic vinegar
- 125 millilitres vegan broth
Optional: Mix through the cooked tomato sauce:
- 2 tablespoons vegan cream cheese Use shop bought or homemade vegan cream cheese
- 15 grams fresh basil leaves kept whole
- 350 grams dried pasta or enough for your family
- 100 grams kale chopped and tough stems removed
Cook the meat-free sausages while you prepare the tomato sauce
- Cook the vegan sausages according to the packet instructions. Once cooked slice each sausage into 2-3 pieces and set aside.8 vegan sausages
Prepare the tomato sauce
- Pour the vegetable broth into a pan and bring to a gentle boil.Add the onion, peppers, garlic, and mushrooms and cook for 5 minutes with a lid over the pan.250 mililitres vegetable broth, 170 grams red bell pepper, 120 grams mushrooms, 4 cloves garlic, 170 grams onion
- Add tomato paste, sugar, dried oregano, dried mixed herbs, chilli powder, and paprika. Cook and stir for about 2 minutes.1 tablespoon tomato paste, ¼ teaspoon chilli powder, 2 teaspoons paprika, 2 teaspoons mixed dried herbs, 1 teaspoon dried oregano, 1 teaspoon sugar
- Pour in the tomato passata, red wine vinegar, and the vegan broth. Mix through the pinto beans.Over a medium-high heat bring to the boil.500 grams tomato passata, 1 tablespoon red wine vinegar, 125 millilitres vegan broth, 1 can pinto beans
- Turn the heat to low, add a lid to your pan, and cook for 20 minutes.
Meanwhile prepare the pasta
- While the sauce is gently bubbling cook your pasta according to the packet instructions. If using kale cook the greens in the same pan as the pasta.Once pasta is ready, drain, and pop a lid over to keep warm. (The cooking liquid can be reserved for other dishes such as soups, stews and sauces)350 grams dried pasta, 100 grams kale
Finish the tomato ragu sauce
- After 20 minutes add the meat-free sausages to the tomato sauce and stir.Gently simmer the sauce for 2-3 minutes to heat the sausages.
- If using vegan cream cheese mix this through the sauce along with the fresh basil. Add salt and pepper to taste if necessary.2 tablespoons vegan cream cheese, 15 grams fresh basil
- Serve the tomato sauce along with the cooked pasta and kale. Or mix everything together.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data includes the vegan cream cheese, pasta and kale.
- Data without the pasta, cream cheese and kale brings the calories per portion down to 298 kcal, 10mg Iron, 48g Carbs, 24g Protein, 3g Fat, 13g Fiber and 181mg Calcium.
- Leftover vegan sausage pasta can be stored in the fridge, covered, for 3-4 days. Or frozen for up 2-3 months.
- Leftover pasta and kale can be reheated by pouring boiling water over and draining. Or enjoy it chilled straight from the fridge as a snack or as part of a salad.
- Reheat the sausage tomato sauce by gently bringing to a simmer in a pan or skillet, and heat through for 2-3 minutes or until piping hot. Add a small amount of water to loosen up the sauce if required.
- Or reheat the tomato sauce including the pasta, in a warm oven until heated through. Add a lid over your oven dish if you don't want the pasta to go too crispy.
- The addition of vegan cream cheese is optional but does add a lovely creaminess. Asda vegan soft cream cheese was used for this recipe.
- If preferred replace the meat-free sausages with an additional can of beans such as cannellini or borlotti. Or some whole mushrooms roasted until soft and juicy. Pop in the cooked mushrooms or a different alternative at the same time as the sausages are added.
- Another idea is to roast some mixed veggies such as zucchini, aubergine, tomatoes, red onion, garlic, etc and pop in a a cup or two of this cooked mixture to the sauce.
- The kale can be replaced with spinach, however mix the spinach through the cooked and drained pasta as it does not need boiling, and will wilt in the residual heat.
- To save time use onion and garlic powder, and precook your meat-free sausages earlier in the day or even the day before, and simply keep in the fridge until required.
- For this recipe meat-free Richmond sausages were used, but of course any vegan sausage is perfect.
Thank you for trying out our Vegan Sausage Pasta! We hope you enjoyed making and savoring it as much as we do.
If you tried this recipe, please let us know in the comments below how it turned out for you, or if you made any modifications.
If you share your creations on social media, don't forget to tag us (@traditionalplantbasedcooking) and use the hashtag #traditionalplantbasedcooking, so we can see your delicious dishes!
Lastly, if you found this recipe helpful, please share it with your friends and family, so they can enjoy it too.
Thank you, and happy cooking!
Love, Jacq x
I love the beans and red peppers in the sauce!
Yeah I agree they add so much goodness! Thanks for stopping by 🙂
My son loved this recipe and it was so tasty! Perfect dinner for an easy night! So delicious and definitely on our remake list!
Wonderful! This is one of my son's favourite dishes too!
A delicious meal for weeknights! Will definitely make it again next week!
Awesome so glad you enjoyed. This sausage pasta is a family favourite 🙂
Oh - vegan sausage in a pasta sauce this is something I would not have thought of! Super interesting! Love the idea
Vegan sausages are so delicious with pasta. Thanks so much for stopping by! 🙂
Such a hearty and filling vegan pasta dish. The whole family loved it!
So glad to hear! This vegan sausage pasta is a definite family pleaser 🙂