Vegan Sausage Pasta

Course: Dinner

Cuisine: British

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

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 vegetables for a hearty meal.

Print Recipe

US Customary - Metric

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