Vegan Sausage Pasta, cooked with pinto beans and red peppers in a deliciously thick ragu, makes for a quick and simple midweek meal. We prefer it served with wholemeal pasta and kale, but our meat-free sausage pasta also pairs well with thick noodles, spaghetti, rice, or mashed potatoes. Not keen on meat-free sausages? You can replace them with oven-roasted mushrooms or add extra beans for a tasty tomato bean pasta dinner.
To serve, with this vegan sausage pasta, I tend to prepare a pot of wholemeal pasta that is cooked along with green vegetables, usually chopped kale. Although sometimes I add a few handfuls of fresh spinach to the drained, cooked pasta.
Jump to:
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 traditional Italian family favourite.
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 added to Italian cookery.
The combination of pasta and tomato sauce became popular in the late 18th century and early 19th century. Initially, tomato sauce was a simply 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 for extra flavour and to bulk out the meal.
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.
Ingredients
The ingredients you will need for this vegan sausage pasta are: a pack of meat-free sausages (we use 8 sausages), a red bell pepper, mushrooms, an onion, garlic, a can of pinto beans, tomato paste, chili powder, paprika, mixed dried herbs, dried oregano, red wine vinegar, tomato passata (or 2 cans of chopped/diced tomatoes), a little sugar, and vegetable stock.
We like to stir a few tablespoons of vegan cream cheese and fresh basil leaves into the sauce at the end of cooking, but these ingredients are optional. To serve, you can cook any pasta you like; we prefer to add a green vegetable, especially kale, as the pasta cooks.
This is an added oil-free sausage pasta, so we sauté the vegetables in a small amount of vegetable stock, but if preferred, you can use 1-2 tablespoons of oil.
Meat-free sausages
I generally use meat-free Richmond sausages, which are among the best-tasting vegan sausages available. As a family, we don't often eat shop-bought vegan sausages, but my kids love this sausage pasta and frequently request it.
Many meat eaters actually prefer meat-free Richmond sausages because they closely mimic the taste and texture of meat sausages. Serving 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 it's always worth a try!
Also, kids 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 you like will work just fine, including Quorn vegan sausages or Linda McCartney vegetarian sausages. Alternatively, vegan meatballs or even sliced-up vegan burgers can stand in for the sausages, or you can simply add another can of beans such as creamy cannellini, butterbean (lima beans), or borlotti beans.
Another idea is to replace the sausages with roasted mushrooms or cherry tomatoes, or perhaps roast a selection of vegetables such as courgette (zucchini), aubergine (eggplant), tomatoes, and red onion, and use these instead of the sausages.
If you'd like another vegan sausage recipe do have a look at one of our family favourites this classic Vegan Sausage Casserole.
How to prepare
There are a few individual steps to preparing this easy vegan sausage pasta, but feel free to prepare some components in advance for even easier cooking. For instance, you can precook the sausages and/or tomato sauce 1-2 days in advance.
Step 1: Prepare the meat free sausages according to package instructions.
Step 2: Slice into 2-3 pieces each and set aside until the sauce is ready.
Step 3: Heat the vegetable stock in a non-stick pan - alternatively you can use oil.
Step 4: Add the mushrooms, red bell pepper, onions, and garlic.
Step 5: Cook for 5 minutes with a lid on the pan - if using oil keep the lid off and stir the vegetables a few times.
Step 6: Add the tomato paste, paprika, chilli powder, oregano, and dried mixed herbs. Stir and cook for 2 minutes.
Step 7: Pour in the tomato passata [or canned tomatoes], red wine vinegar, sugar and vegetable stock into the pan.
Step 8: Add in the pinto beans and give everything a good mix.
Step 9: Leave to cook for 20 minutes, stirring occasionally. Meanwhile cook your pasta.
Step 10: Stir through the sliced meat-free sausages, and cook for a further 3 minutes to heat through.
Step 11: If using the optional vegan soft cream cheese, mix this through along with the basil, and heat for 1 minute.
Serving suggestion: Serve the vegan sausage pasta sauce with your choice of pasta and a green vegetable. We prefer wholemeal or whole-wheat pasta, cooked with kale or spinach mixed through the drained pasta, as the spinach will wilt from the residual heat.t.
Recipe notes
Storing
Leftover 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.
Reheating
Leftover pasta can be quickly reheated by pouring boiling water over the pasta and then draining the water away.
The sausage pasta 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 vegetable stock 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.
FAQ'S
Yes, it is easy to prepare this recipe as gluten-free. Use gluten-free vegan sausages, gluten-free vegetable stock, and check that your red wine vinegar is free from gluten. Also, if using cream cheese then check that it is also gluten-free.
Alternatively, if you can't source gluten-free sausages then you can replace the sausages with whole roasted mushrooms or roasted cherry tomatoes, or an extra can of beans. And to serve, choose a gluten-free pasta.
Of course, feel free to adapt this recipe to your preferences and what you have on hand.
A few ideas:
1. Substitute the vegan sausages with an extra can of beans, roast mushrooms, or roasted vegetables.
2. Replace the mushrooms with courgettes [zucchini]. Although mushrooms add a nice flavour and if finely diced, those who dislike mushrooms may not even notice their presence in the sauce. One of my children hates the texture of mushrooms, but when they're finely diced, they don't seem to notice—and they always go back for seconds!
3. Use any beans you have on hand instead of the pinto beans; a can of lentils could also be used.
4. Use any colour of bell pepper. While red ones add sweetness to the sauce, green peppers may add a bitterness that some might prefer.
5. Substitute the fresh onion and garlic with their dried counterparts, using about 2-3 teaspoons of dried in place of fresh.
6. Not keen on bell peppers? Simply use the same amount of grated carrot.
7. Substitute the kale for another green vegetable such as chard, collards, spring greens, Cavolo 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 vegetable such as spinach, watercress, or rocket leaf [arugula], don't boil these leaves along with the pasta. Simply mix them through the cooked, drained pasta, or add to the plate as a side.
Yes, I am always looking for ways to make life easier and to reduce preparation and cooking times. Here are a few ideas that work well for my family:
1. Precook the meat-free sausages earlier in the day or a day or two before they are needed, and store them in the fridge or freezer.
2. Precook the pasta and greens, and store them in the fridge. To quickly reheat and refresh just before serving, pour boiling water over the pasta and drain.
3. Use dried garlic powder and onion powder to save time instead of chopping their fresh counterparts.
4. Use frozen bell peppers and mushrooms. Additionally, fresh peppers and mushrooms can be easily frozen. Simply chop or slice them, and add to freezer-proof containers or reusable bags and freeze for 2-3 months. The vegetables can be added directly to the sauce from the freezer when the recipe requires, as they will thaw quickly.
5. Replace the tomato passata, tomato paste, herbs, and spices with a ready-prepared, shop-bought, vegan-friendly can or jar of pasta sauce. Add the vegetables and beans to the sauce, and gently boil until the vegetables are cooked. Additional flavourings such as the chilli powder, paprika, and dried herbs, can also be added to give the sauce a boost if desired.
Do you have reluctant family members who need convincing that plant-based meals can be tasty? This delicious vegan sausage pasta is sure to win them over. If there are kids in the family, involving them in the preparation and cooking is a great idea. Not only will it create a fun experience, but it can also foster a love for cooking and plant-based meals.
More vegan pasta dinner recipes
One of our family's favourite foods is pasta, especially our kids' favourite, so we have pasta several times a week.
A few of our family's favourite pasta dinners are this Vegan Mexican Meatball Soup and this really easy and quick Vegan Cheesy Pasta.
We also love this Vegan Hungarian Goulash served over thick pasta noodles and our Slow Cooker Lentil Bolognese served over wholemeal spaghetti is always delicious.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Sausage Pasta
Equipment
- Non-stick skillet, deep fry pan, stove-top casserole pan, or similar [for cooking tomato pasta sauce]
- mixing spoon
- Saucepan [for cooking pasta]
- Baking tray [for cooking sausages]
Ingredients
- 8 vegan sausages [cooked according to package instructions, or replace with 1 400g/ 14oz can of borlotti or cannellini beans, drained, or roasted whole mushrooms]
To sauté vegetables:
- 250 mililitres vegetable stock
Tomato pasta sauce:
- 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 ½ x 400g/ 14oz can chopped tomatoes]
- ¼ teaspoon chilli powder [use extra if spicer preferred or omit.]
- 2 teaspoons paprika
- 2 teaspoons mixed dried herbs [such as an Italian or French blend]
- 1 teaspoon dried oregano [or an extra teaspoon of mixed dried herbs]
- 1 teaspoon granulated sugar [or maple syrup]
- 1 tablespoon red wine vinegar [or balsamic vinegar]
- 125 millilitres vegetable stock
Optional: mix through the cooked tomato sauce:
- 2 tablespoons vegan cream cheese [use more if you like an extra creamy sauce]
- 15 grams fresh basil [small leaves can be kept whole but pull apart larger leaves]
To serve: [optional]
- 350 grams dried pasta [or enough for your family]
- 100 grams kale [chopped, and tough stems removed]
Instructions
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 stock 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.[Alternatively, saute the vegetables in 1-2 tablespoons of oil adding the garlic for the last minute of cooking.]250 mililitres vegetable stock, 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 granulated sugar
- Pour in the tomato passata, red wine vinegar, and the vegetable stock. 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 vegetable stock, 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 simmering cook your pasta according to the packet instructions. If using kale cook the greens in the same pan as the pasta.Once the 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 pasta 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:
- Serve the tomato sauce along with the cooked pasta and kale. Or mix everything together.
Notes
- 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 or stock 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, borlotti, or butterbeans [lima beans]. 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 vegetable chunks such as courgette, 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 can be used.
Nutrition
Comments
Prepared our Vegan Sausage Pasta? We would love to know how you got on with the recipe so do drop us a comment and click the star ratings. All feedback is very much appreciated. Thanks so much! All the best, Jacq x
Michelle says
I love the beans and red peppers in the sauce!
Jacq says
Yeah I agree they add so much goodness! Thanks for stopping by 🙂
Beth says
My son loved this recipe and it was so tasty! Perfect dinner for an easy night! So delicious and definitely on our remake list!
Jacq says
Wonderful! This is one of my son's favourite dishes too!
Toni says
A delicious meal for weeknights! Will definitely make it again next week!
Jacq says
Awesome so glad you enjoyed. This sausage pasta is a family favourite 🙂
Marie-Charlotte Chatelain says
Oh - vegan sausage in a pasta sauce this is something I would not have thought of! Super interesting! Love the idea
Jacq says
Vegan sausages are so delicious with pasta. Thanks so much for stopping by! 🙂
Beth says
Such a hearty and filling vegan pasta dish. The whole family loved it!
Jacq says
So glad to hear! This vegan sausage pasta is a definite family pleaser 🙂