Creamy Vegan Pasta Sauce with Vegan Sausage and Peas

This creamy vegan pasta sauce features a rich tomato base, complemented by meaty vegan sausage and the brightness of peas. Garnish with fresh parsley and vegan parmesan for a decadent dish that satisfies every palate, whether vegan or not. The best part? It comes together in under 30 minutes!

Servings

4 Servings

Prep Time

10 Minutes

Cooking Time

20 Minutes

Ingredients

• 6-8 oz. Pasta of choice (e.g., Jovial gluten-free mafalda, rigatoni, or penne)
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 1 Yellow onion
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/2 tsp Ground pepper
• 2 Plant-based sausages (e.g., 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 (half mixed in, half for garnish)

• 1/2 cup Full-fat canned coconut milk (shake well before opening)
• 1/4 cup Almond milk
• 2 tbsp Vegan butter (e.g., Miyoko’s salted European butter)
• 1/4 cup Fine grated vegan parmesan (e.g., Violife) for garnish

Directions

1. Boil salted water and cook the pasta until al dente, following package instructions.
2. Chop the yellow onion and garlic. Sauté in 1 tablespoon of EVOO over medium heat until the onion turns translucent. Add 1/4 teaspoon each of salt and pepper, stirring frequently.
3. Add the two plant-based sausages and mash them into small crumbles. Cook until the sausage is lightly browned.
4. Add the diced tomatoes and tomato paste, stirring to combine. Fold in the oregano and basil, cooking for an additional 2-3 minutes.
5. Pour in the coconut milk (ensure it's shaken well), followed by the almond milk. Cook for 2-3 minutes, then add the vegan butter. Reduce heat to low and fold in half of the chopped parsley (about 1/8 cup). Adjust salt, pepper, oregano, and basil to taste.
6. Garnish the dish with vegan parmesan and remaining chopped parsley before serving. Enjoy!

Earlier, SSP told how to make Miso Soup.