Creamy Vegan Pasta Sauce (With Plant-Based Sausage + Peas)
There’s this little Italian restaurant in my hometown that makes my favorite pasta dish in the world; I’ve dreamed of it for years, and have finally adapted it into the best creamy vegan pasta sauce with plant-based sausage and peas. The rich tomato sauce is complemented by the meaty texture of sausage and brightness of peas; garnish it with fresh chopped parsley and vegan parmesan, and you have yourself a truly decadent pasta that will please any palette, vegan or not. The best part – the dish comes together in under 30 minutes!
You know the whole “what would your last meal on this earth be” question? I often struggle to answer, as I have many, many favorites – but for some reason, this pasta dish always came to mind for me. It has everything you want from a pasta recipe – the tang of the tomatoes softened by the creamy base, the aromatic parsley, oregano, basil, and garlic, the comforting flavors of ground sausage and peas, all encapsulated in the exquisite vehicle of the holy pasta noodle. I used mafalda because I just love the fun ribbon shape and think it expertly holds this sauce, but you could really use any pasta here – rigatoni and penne would also be a great complement to this very special, creamy vegan pasta sauce.
This recipe is excellent for a date night in (“marry me pasta” anyone?), when you’re having your parents over for dinner, or just want to impress your guests with minimal effort. If you’re looking for more vegan adaptations of favorite pasta dishes, be sure to check out my take on the coveted Jon + Vinny’s spicy fusilli a la vodka, or if you’re looking for something a little zestier be sure to try my superfood pesto sauce. The Jovial gluten-free mafalda noodles used in this recipe can be found at Thrive Market, along with Jovial’s broader GF pasta selection.
Creamy Vegan Pasta Sauce (With Vegan Sausage + Peas)
4
servings10
minutes20
minutesIngredients
6-8 oz. Pasta of choice (I used Jovial gluten-free mafalda here, but rigatoni or penne would also be great options)
2 tbsp EVOO
1 Yellow onion
2 cloves Garlic
1/2 tsp Salt
1/2 tsp Ground pepper
2 Plant-based sausages (I used beyond Italian sausage)
1 14 oz. can Diced tomatoes
2 tbsp. Tomato paste
1 tsp Dried oregano
1 tsp Dried basil
1/4 cup Chopped fresh parsley (1/2 mixed in, 1/2 for garnish)
1/2 cup Full-fat coconut milk (canned; shake well before opening)
1/4 cup Almond milk
2 tbsp Vegan butter (I use Miyoko’s salted European butter)
1/4 cup Fine grated vegan parmesan for garnish (I use Violife)
Directions
- Boil salted water for pasta and cook until al dente or according to instructions.
- Chop yellow onion and garlic and sauté in 1 tbsp EVOO on medium heat until onion becomes translucent; add half of the salt and pepper (1/4 tsp of each) and stir frequently.
- Add in 2 sausages and mash into small crumbles; cook until sausage is lightly browned.
- Add in diced tomatoes, tomato paste, and stir. Fold in oregano and basil. Cook for 2-3 minutes.
- Add coconut milk (shake well before opening), almond milk, and stir. Allow to cook for 2 -3 minutes before adding in vegan butter, then turn to low heat and fold in 1/2 of the parsley (about 1/8 cup). Add additional salt, pepper, oregano and basil to taste.
- Garnish with parmesan and chopped parsley. Enjoy!
Notes
- If you’re not into plant-based sausage, you can easily make this with cooked red lentils or walnuts!
