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Vegan Italian "Sausage" Pasta

Prep Time10 minutes
Cook Time30 minutes
Servings: 4 people
Calories: 563kcal
Author: cantstomachanymore

Equipment

  • 1 large pot
  • 1 large sauce pan
  • Spatula
  • Knife and cutting board
  • mortar and pestle

Ingredients

  • 2 Green bell peppers, sliced lengthwise
  • 1 large Shallot or one small red onion diced
  • 3 clove Garlic, minced
  • 1 tbsp Whole fennel seeds, lightly ground in mortar
  • 1/2 tsp Chile flakes
  • 1/2 tsp Cane sugar
  • 1 tsp No Beef soup bullion or sub 3/4 cup veggie stock
  • 3/4 cup Water
  • 12-14 oz Eggless Pasta (Penne, Trumpet, Fussilli, Gemilli)
  • 26 oz Can of crushed tomatoes
  • 1 package Gardien Italian Sausage Or any vegan sausage of your choice
  • 1 tbsp Olive Oil
  • 2 tbsp Vegan butter I prefer Earth Balance
  • 1/2 bunch Fresh Italian/Flat parsley chopped
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to boil with a dash of salt
  • While the water comes to a boil, heat olive oil and butter in a large sauce pan.
  • Once butter is melted, add garlic and onion and sauté until onions are clear. Stir frequently to ensure onions don't brown.
  • Add Italian sausage to butter mixture and cook until lightly browned on both sides, approximately 3 minutes each side. You want to be careful not to overcook the sausage.
  • Carefully remove sausage and set aside, leaving onion and garlic in the pan.
  • Add bell pepper and fennel seeds to the pan. Sauté 2-3 minutes, stirring frequently.
  • Once water has come to a boil, add pasta and cook for half of the recommended time. Drain pasta when it's done, but don't rinse it. Add partially cooked pasta to the pan.
  • Add crushed tomatoes.
  • Mix No Beef Bullion to the water and add to the pan, mixing throughly.
  • Add chile flakes, sugar and pepper. Give it a taste and add additional salt if needed.
  • Stir mixture together and let it cook for about 5 minutes. It will look really watery. Stir occasionally to ensure it's all incorporated.
  • Add 2/3 of the chopped parley and cooked sausage back to the pan. Stir to incorporate.
  • Cook an additional 2-5 minutes, until pasta is done and most of the liquid has been absorbed. If pasta not quite done, you can always add a little more broth.
  • Serve warm and garnish with remaining parsley.

Notes

Here is an estimate of the calorie breakdown. This will vary if you use different products. 
563 Calories
16.7 gm Fat
82.4 gm Carbohydrates
24.4 gm Protein
6.6 gm Sugar
8 gm Fiber