I know through my years of being in the vegan community that not having easy, family-friendly vegan recipes can turn people off to this lifestyle and cause overwhelm for new vegans. That’s exactly why I centered my live demo around this meal–an easy, one-pot, delicious, creamy pasta that the entire family will love.
If you’d like to see this recipe in visual form, watch it step by step in this video:
Let’s get started with making this creamy pasta with vegan sausage, spinach, mushrooms, and bell pepper.
Ingredients
4 vegan sausage links of choice (I used field roast sausage)*
1 tbsp oil (avocado oil is great)
1 medium onion, chopped
5 garlic cloves, minced
1 large red bell pepper, chopped
2 tsp Dash garlic & herb
2 tsp Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 teaspoon salt
8 oz bella mushrooms, chopped
3 cups vegetable broth
2 cans full fat coconut milk
1 lb farfalle/ bowtie pasta
2 tsp garlic powder
Salt to taste
*Note: If you’ve tried a vegan sausage that you didn’t like, don’t let it stop you from trying others! These days there are so many vegan products with different qualities and flavors. For sausage, I like Field Roast, Beyond Sausage, Impossible, and Jack & Annies.
Instructions
Sautee the sausage for 5 mins on medium heat in a large skillet, stirring occasionally to make sure it doesn’t stick. Set aside for later.
Add your chopped onion, garlic, and bell pepper to the skillet and saute for about 5 minutes.
Add your spices and salt, stir.
Stir in your mushrooms and cook down for about 6 minutes, checking and stirring occasionally.
Mix in your vegetable broth and coconut milk, bring to a boil
Once at a boil, add your box of pasta and additional spices and herbs.
Cover, reduce heat and let set for 20 minutes, stirring occasionally.
Mix in three handfuls of spinach and cook it down
At this time, if you need more liquid, add in more vegetable broth 1 tablespoon at a time
Optional: make a quick vegan parmesan
In a food processor, combine nutritional yeast with roasted cashews and salt, pulse till you achieve your desired texture.
Plate and enjoy!
If you tried this recipe, please let me know what you thought and if your whole family enjoyed this. Will you be adding this to the weeknight meal rotation?
And if you are looking for more accessible vegan recipes, tips for going and staying vegan, and overall health and wellness content, don’t forget to sign up for my weekly newsletter.
