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Creamy Sausage Pasta

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This pasta is a delicious combination of sautéed onion and garlic, browned vegan ground sausage, and a thick, creamy sauce, all paired with your favorite pasta. And don’t forget a leafy green (for health, ya know?).

Ingredients

This pasta is made with 11 main ingredients:

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Creamy Sausage Pasta

This pasta is a delicious combination of sautéed onion and garlic, browned vegan ground sausage, and a thick, creamy sauce, all paired with your favorite pasta. And don't forget a leafy green (for health, ya know?).
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 (16 oz) package pasta of your choice
  • 2 tbsp (30 ml) olive oil, divided
  • 1 white onion chopped
  • 1 (14-16 oz) package vegan ground sausage, defrosted
  • 1 tsp Italian seasoning
  • 3 cloves minced garlic (or 1 tbsp jarred)
  • 1/4 cup (31 g) all-purpose flour
  • 2/3 cup (160 ml) vegetable broth, divided
  • 2 cups (480 ml) plain unsweetened rice milk
  • 1 cup (113 g) vegan mozzarella cheese
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp pepper, plus more to taste
  • 3 cups loosely packed kale or spinach
  • Crushed red pepper if desired

Instructions
 

  • Cook the pasta to al dente according to package instructions. Once done, rinse, drain, and toss in 1 tbsp (15 ml) oil to keep from sticking.
  • Heat remaining 1 tbsp (15 ml) oil over medium heat in a large skillet. Add the onion and cook, stirring often, for 5-7 minutes or until translucent.
  • Add the sausage and Italian seasoning. Cook until brown (fully cooked), then stir in garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Lower the heat to medium-low and sprinkle flour over the sausage. Stir and cook 1 minute, stirring often, to remove flour taste. Add 1/3 cup (80 ml) broth and cook until liquid is almost absorbed.
  • Add in the remaining 1/3 cup (80 ml) broth and rice milk. Bring to gentle boil and mix well. Cook for 5-7 minutes, until thickened.
  • Slowly add in the cheese and mix until fully melted.
  • Add the kale (or spinach) and cover with a lid to steam for about 1 to 2 minutes, until wilted. Remove from heat.
  • Add pasta and mix thoroughly.
  • Stir in salt and pepper (and add more to taste), top with crushed red pepper (if desired) and enjoy immediately!
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    • Carolyn Stoney
    • October 17, 2021
    Reply

    5 stars
    Excited to try this recipe. Would almond milk work instead of rice milk?

      • Six Vegan Sisters
      • October 19, 2021
      Reply

      Yay, we’re excited for you to try it! We highly recommend using rice milk, as the flavor will change quite a bit if you use another type of milk. The recipe will still work with almond milk but we don’t think the flavor will be as good.

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