Vegan Italian Sausage Pasta Recipe

An easy family friendly vegan pasta dish, great for those trying to cut back on their meat intake.

Course Main Course, Pasta

Cuisine Italian

Keyword Vegan Sausage Pasta Recipe

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 2

Calories 579 kcal

1 red onion diced
4 cloves garlic finely chopped
2 tbsp Italian herb
Chilli flakes to taste
100 g chestnut mushrooms roughly chopped
1 red pepper halved
1 tin chopped tomatoes
1 cup vegetable stock/ water I used Kallo Tomato & Basil for extra Italian flavour
3 Gosh sausages

Preheat oven to 190c
Heat a large saucepan on medium heat. Add ½ tbsp olive oil/ a few sprays of fry spray, if necessary. Add the onion to the pan and cook for 3-5 minutes until fragrant, then add the garlic and cook for a further 2-3 minutes. Stir in the seasonings to evenly coat, then add the mushrooms for a few minutes and cook until slightly golden.
When the oven is up to temperature, add the halved pepper to a baking tray in the centre of the oven and cook for 25 minutes. If you’re cooking the sausages from frozen, also add those to the same baking tray now. However, if you’re cooking from fresh, add them approximately 10 minutes from now.
Add the chopped tomatoes and vegetable stock to the saucepan, reduce the heat to a low simmer and leave to thicken while the pepper and sausages cook.
Start cooking your pasta so it’s ready at the same time as the pepper and sausages. Cooking time will vary depending on the variety of pasta you’re using.
When the sausages, pepper and pasta are ready, drain the pasta and set aside for a moment. Roughly chop the peppers and sausages. Then, add the pasta and chopped peppers and sausages to the large saucepan. Stir for 2-3 minutes to combine, then serve.