Creamy Vegan Pasta Recipe

Let’s get started with making this creamy pasta with plamt-based sausage, spinach, mushrooms, and bell pepper.

Ingredients

• 4 plant-based 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

Instructions

1. Saute the sausage for 5 mins on medium heat in a large skillet, stirring occasionally to ensure it doesn’t stick. Set aside for later.

2. Add your chopped onion, garlic, and bell pepper to the skillet and saute for 5 minutes.

3. Add your spices and salt, and stir.

4. Stir in your mushrooms and cook for about 6 minutes, occasionally checking and stirring.

5. Mix in your vegetable broth and coconut milk, bring to a boil

6. Once at a boil, add your box of pasta and additional spices and herbs.

7. Cover, reduce heat, and let set for 20 minutes, stirring occasionally.

8. Mix in three handfuls of spinach and cook it down

9. At this time, if you need more liquid, add in more vegetable broth, 1 tablespoon at a time.

10. 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.

11. Plate and enjoy!