Creamy Vegan Sausage Pasta

June 1, 2021

Vegan 20 Minute Creamy Sausage Pasta

It has been a crazy month over here! We moved apartments, adopted a new pup, and traveled way too much in the last 4 weeks but I am thrilled to be back in my groove and creating delicious vegan recipes for all of you to make.

This amazing creamy sausage pasta is the perfect weeknight meal, you get everything you need in one bowl, including greens, and it legit takes 20 minutes to make. What more could you ask for?

Creamy Vegan Sausage Pasta

This delicious 20 minute meal of pasta, vegan sausage, and spinach is a weeknight lifesaver!

5 from 2 votes

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Total Time: 20 minutes mins

Course: Dinner

Cuisine: Italian-Inspired

Keyword: Easy, Pasta, Plant-Based, Recipe, Vegan

Calories: 692kcal

Author: Valerie

Servings: 3

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Ingredients

▢ 8 oz dried pasta of your choice
▢ 6 oz spinach
▢ 14 oz vegan Italian sausage crumbled
▢ 2 cloves garlic minced
▢ ½ cup vegan cream cheese
▢ Zest of 1 lemon
▢ ¼ cup pesto
▢ 1 tbs nutritional yeast
▢ ¼ cup veggie broth
▢ ¼ cup vegan parmesan cheese

Instructions

Boil water and cook pasta according to package directions.
While the pasta is cooking, heat a large skillet over medium-high heat. If you’re using Beyond Meat no oil is needed, if not add 1-2 tbs oil to the skillet. Add the crumbles to the pan and cook according to package. 4-5 minutes should be good! In the last minute of the sausage cooking, add in the spinach and saute until wilted. Place the sausage and spinach on a clean plate and set aside.
Add 1 tablespoon of oil to the pan, once heated add garlic and cook for 30 seconds or until fragrant. Add cream cheese and veggie broth and stir until the cream cheese is melted.
Stir in pesto, nutritional yeast, and lemon zest. Stir until completely combined. Off the heat, stir in the cooked pasta, sausage and spinach and serve! Top each bowl with vegan parm.

Nutrition

Nutrition Facts

Creamy Vegan Sausage Pasta

Amount Per Serving

Calories 692 Calories from Fat 207

% Daily Value*

Fat 23g35%

Sodium 824mg36%

Potassium 831mg24%

Carbohydrates 103g34%

Fiber 23g96%

Sugar 9g10%

Protein 30g60%

Vitamin A 5322IU106%

Vitamin C 18mg22%

Calcium 113mg11%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

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Slow Roasted Cherry Tomato Pasta

January 31, 2021

What could be better than a big bowl of saucy pasta with slow roasted sweet cherry tomatoes. 🤤

I looove roasted tomato! 🙌🏼 If you’d love this bowl check out the simple recipe below 🥰

Slow Roasted Cherry Tomato Pasta

What could be better than a big bowl of saucy pasta with slow roasted sweet cherry tomatoes.

5 from 1 vote

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Total Time: 30 minutes mins

Course: Dinner

Cuisine: Italian-Inspired

Keyword: Pasta, Pasta Marinara, Plant-Based Pasta, Recipe, Vegan

Author: Eden

Servings: 2 people

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Ingredients

▢ 1 bottle passata
▢ 3 to 4 cloves garlic minced
▢ 1 tbsp olive oil
▢ 1 tbsp dry Italian herbs
▢ 250 gram cherry tomatoes halved
▢ salt and pepper

Instructions

Preheat oven to 180°C.
Place cherry tomatoes in a baking dish and add olive oil, salt & pepper. Toss to coat. Cook in the oven for about 25 mins.
While they are roasting, prepare the sauce. Heat the olive oil in a small pot and add the garlic. Mix and cook until fragrant. Add the passata and Italian herbs and simmer for 15-20 mins.
Cook the pasta according to packet instructions.
Drain pasta and add the sauce. Remove roasted tomatoes from the oven and add them to the pasta. Stir through and serve.

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Creamy Mushroom & Chickpea Pasta

March 12, 2020

Creamy Mushroom & Chickpea Pasta

This is a ridiculously comforting bowl of pastais a delicious smokey, meat-free recipe that’ll satisfy everyone you know and whipped up in no time.

4.08 from 13 votes

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Dinner

Cuisine: Italian-Inspired

Keyword: Creamy Pasta, Pasta, Plant-Based Chickpea Pasta, Recipe, Vegan

Author: Rhiannon

Servings: 4 people

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Ingredients

▢ olive oil
▢ 1 white onion small dice
▢ 2 cloves garlic crushed
▢ 400 gram mushrooms
▢ 1/2 tsp smoked paprika
▢ 1/2 tsp mild curry powder
▢ 1 tin chickpeas drained
▢ 200 gram tomato passata
▢ 200 ml coconut milk
▢ 1 handful spinach chopped
▢ 300 gram pasta e.g. penne
▢ salt and pepper

Instructions

Fry off the onion and garlic in some olive oil in a large frying pan. Cook for 5 minutes before adding the mushrooms and cook for 5 minutes.
Add in the smoked paprika and curry powder and stir. Pour in the chickpeas, tomato passata and coconut milk, bring to the boil and simmer for 10 minutes. Add the peas after 5 minutes and season with salt and black pepper.
Cook the pasta according to packet instructions – save a splash of cooking water!
Add the pasta into the sauce with the spinach and a splash of cooking water. Stir to wilt the leaves and serve warm.

Notes

I can’t wait to see your creations! Don’t forget to tag me @Rhitrition!

Disclaimer: All recipes are developed in line with our ethos of simple nourishment and enjoyment, and are not designed for weight loss purposes.

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Tomato Garlic Sauce Bucatini

March 4, 2020

Are you looking to get more veggies into your diet?

A loaded veggie pasta bowl is a tasty and delicious way to get a few servings in. I have these several times a week and even though pasta is demonized as a diet wrecker, eaten in proper proportions and combined with healthy add ins, it’s a cheap, tasty, quick and nutritious meal.

👉BUCATINI IN A CREAMY TOMATO AND ROASTED GARLIC SAUCE with chick peas, baby spinach, hemp seeds and broccolini.

Tomato Garlic Sauce Bucatini

Bucatini in a creamy tomato and roasted garlic sauce with chickpeas, baby spinach, hemp seeds and broccolini.

5 from 1 vote

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Course: Dinner

Cuisine: Italian-Inspired

Keyword: healthy pasta, Recipe, Vegan, vegan pasta bowl, vegetable pasta

Author: Sara

Servings: 4

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Ingredients

▢ Bucatini pasta
▢ 1 medium broccoli
▢ 1 medium zucchini
▢ 1 cup baby spinach
▢ 4 cloves garlic chopped
▢ 1 tsp olive oil
▢ 1 can chickpeas
▢ 1 cup unsweetened non-dairy milk
▢ 2 tsp tomato paste
▢ salt to taste
▢ hemp seeds to garnish
▢ black pepper to garnish

Instructions

Put on your pasta water to boil. Prep other food while waiting and broccolini can be quickly blanched in the boiling water and set aside. Only put in the water until bright green then pull out.
Saute 4 cloves chopped garlic in 1T olive oil until starting to turn golden then add two sliced zuchinnis to pan and salt lightly. When zuchini has some color add a pinch of crushed red pepper and cook for one minute. Add 1 can drained chick peas and cook 2 mins. Then add 1 cup unsweetened plant milk and 2Tsp tomato paste and bring to a quick boil. Taste for salt and add a pinch.
Last toss your cooked and drained pasta in the sauce with 1 cup baby spinach leaves. Garnish with hemp seeds and black pepper.

Notes

This is a high carb meal but also high in fiber and protein so frankly I just don’t worry about it. This kind of lunch sustains me literally for about 10 hours! I only need snacks for the rest of the afternoon and evening and I do ALOT of running around. The power of plants is real!

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vegan pasta recipe