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:
- pasta of choice
- olive oil
- onion and garlic
- vegan ground sausage (we recommend Impossible brand)
- Italian seasoning
- all-purpose flour
- vegetable broth (we prefer using Better Than Bouillon + water)
- plain unsweetened rice milk
- vegan mozzarella cheese
- kale or spinach

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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?).
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!
Excited to try this recipe. Would almond milk work instead of rice milk?
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.