Vegan Sausage Pasta [with Pinto Beans and Red Peppers]
Course: Dinner
Cuisine: British
Prep Time: 25 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 1 hourhour
Servings: 4
Calories: 623kcal
Author: Jacq
A classic family-favourite that is a quick and easy mid-week meal. With delicious meat-free sausages and a rich, savoury, sweet ragu tomato sauce. Serve with your favourite pasta and green veggies for a complete wholesome meal.
8vegan sausagescooked 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
250mililitresvegetable broth
Tomato sauce
170gramsred bell pepper1 large, sliced
120gramsmushroomsSliced or very fine chopped, alternatively replace with courgette [zucchini]
4clovesgarlic sliced or fine diced
170gramsonion1 medium, chopped
1canpinto beans400g/14 oz can, drained, or 240grams/ 1 ½ cups cooked beans
1tablespoontomato paste
500gramstomato passataalternatively use 1 400g/ 14oz can chopped tomatoes
¼teaspoon chilli powderUse extra, less or omit.
2teaspoonspaprika
2teaspoonsmixed dried herbssuch as an Italian blend
1teaspoondried oreganoor an extra teaspoon of mixed dried herbs
1teaspoonsugaror maple syrup, etc.
1tablespoonred wine vinegaror balsamic vinegar
125millilitresvegan broth
Optional: Mix through the cooked tomato sauce:
2tablespoonsvegan cream cheeseUse shop bought or homemade vegan cream cheese
15gramsfresh basilleaves kept whole
To serve:
350gramsdried pastaor enough for your family
100gramskalechopped 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 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.
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.
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 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.