Name: Spicy Vegan Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 10.5 oz (300 g) pasta; 2 cups (75 g) kale, stems removed, roughly shredded; 1 tablespoon olive oil; 6 spicy plant-based sausages, sliced; 1 medium shallot, finely chopped; 2 large garlic cloves, minced; 1/2 teaspoon red chili flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried sage; 1 1/2 cup (300 ml) tomato sauce (passata); 1 cup (250 ml) vegetable stock; 1 cup (200 ml) plant-based cream; 1/3 cup (30 g) plant-based Parmesan, grated; 6-8 fresh basil leaves; Salt and freshly ground black pepper to taste

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This spicy vegan sausage pasta is creamy, fiery and utterly delicious! Made with plant-based sausage and cream plus loads of herbs for flavor, this recipe is a simple treat that's perfect for a busy weeknight.

If you've been looking for recipes to cook with your favorite plant-based sausages, this spicy vegan sausage pasta is the perfect thing to try.

The creamy tomato-based sauce goes perfectly with the dried herbs mix and crispy bits of sausage to create a dish with loads of flavor.

It's also a pasta dish that's very easy to customize by adding your favorite veggies or even protein, such as canned chickpeas.

Why you'll love this spicy vegan sausage pasta

Super easy to make - You can have a delicious bowl of vegan spicy pasta on the table in 30 minutes using simple ingredients.
Creamy and flavorful - This pasta dish is creamy and extra aromatic thanks to the mix of dried herbs.
Will please even non-vegans - Everyone loves a creamy pasta dish with bits of sausage in it, and this recipe will please family and friends, even if they're not vegan.

Ingredients and substitutions

Plant-based sausage - I used spicy plant-based sausages for more flavor, but any other type would do. Use your favorite sausage and slice or crumble it as you like.

Shallots - Dice the shallot on the small side so it cooks quickly.

Garlic - I like to mince the garlic for this vegan sausage pasta, but you can also chop it finely with a sharp knife.

Red chili flakes - Adjust the red chili flakes to suit your taste. Half a teaspoon will result in a medium-spiced sauce.

Herbs - I used a mix of oregano, basil, marjoram, rosemary and sage to flavor the sauce. You can substitute with 2 teaspoons of Italian seasoning mix.

Tomato sauce (passata) - If you want the sauce to have a more pronounced tomato flavor, add some double-concentrated tomato paste too.

Plant-based cream - I used a shop-bought plant-based cream, but a homemade version would also work.

Pasta - This is a type of sauce that goes great with short pasta - I used rigatoni.

Kale - If you want to substitute kale with baby spinach, simply add it to the sauce at the end instead of the pasta water. That's because spinach wilts so much more quickly than kale.

Plant-based parmesan - I used the vegan parmesan from Violife in this pasta sauce. I like it because it grates just like the real thing.

How to make pasta with vegan sausage

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the pack. When you have two minutes left, stir in the kale.

Reserve 1-2 cups of pasta water before draining the pasta and kale in a colander.

Meanwhile, heat the olive oil in a large, deep pan and cook the sausages for 3-4 minutes over medium heat or until they're as crispy as you like.

Add the shallot and cook for 2 minutes, stirring often. Next, stir in the garlic and red chili flakes and cook for a further minute.

Stir in the dried herbs, then add the tomato sauce and vegetable stock. Stir to combine and bring to a simmer.

spicy vegan sausage pasta making instructions

Lower the heat and stir in the plant-based cream. Allow the sauce to bubble for 2-3 minutes, then add the cooked pasta and kale and toss to combine. Add a bit of the reserved pasta water if it looks too thick.

Stir in the plant-based parmesan and fresh basil, season to taste and serve immediately.

Leftovers and storage

This veggie sausage pasta is best served immediately. If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
It's best to reheat this pasta dish in the microwave. If you want to reheat it on the stovetop, you may need to add a bit of plant-based milk or vegetable stock because the pasta will soak up the liquid.
I don't recommend freezing this pasta dish.

Recipe notes and tips

Other veggies you can add to this pasta dish include mushrooms, zucchini and broccoli.
Only season the pasta at the end once you've got a chance to taste it. That's because the sausage, stock and parmesan all have salt in them.
You can use the creamy top of a can of full-fat coconut milk instead of plant-based cream.

If you liked this spicy vegan sausage pasta, you might also like some of my other easy vegan pasta recipes:

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Yield: 6