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    Creamy Vegan Sausage & Pasta Skillet

    May 6, 2019 By Rene 74 Comments

    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!

    Jump to Recipe
    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients! | ThisSavoryVegan.com #thissavoryvegan #veganpasta #skilletmeal

    Remember when you were a kid and Hamburger Helper was a dinner you regularly looked forward to? No...just me? Well, this is my much more delicious (and healthy) take on that classic weeknight dinner.

    Lately I have been all about the skillet meal - Skillet Lasagna, Potato Hash & Chipotle Lentil Taco Meat (to name a few). There is just something amazing about whipping something up in one skillet and calling it a day. You can literally put the skillet in the center of your dinner table and let everyone have at it.

    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients! | ThisSavoryVegan.com #thissavoryvegan #veganpasta #skilletmeal

    How to make Creamy Vegan Sausage & Pasta Skillet

    This recipe in particular is a super crowd pleaser. Creamy pasta mixed together with vegan sausage...what's not to like?

    I used my fave vegan sausage - Beyond Sausage - but you could also use vegan ground beef or another sausage brand. I wouldn't use soyrizo since it doesn't fit the Italian flavor palate we are going for today. But just about anything else would work.

    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients! | ThisSavoryVegan.com #thissavoryvegan #veganpasta #skilletmeal

    And another way we will get that "beef" flavor into this recipe is to use my favorite beef-less bouillon - Better Than Bouillon. You've heard me talk about this stuff a MILLION times. It is my go-to for so many meals - gravy, soup, pastas. I can't recommend it enough. You can get it at Whole Foods or online here.

    Other than that you just need a couple more ingredients to bring this dish together. Serve this with a big green salad (you know, balance) and call it a night. Ready in 30 minutes from start to finish!

    Need more recipe inspo? Check these out:

    • Black Bean Brown Rice Vegan Taco Skillet
    • Potato Soyrizo Skillet Nachos with Chipotle Cilantro Sauce
    • Vegan Sausage & Spinach Skillet Lasagna
    • Vegan Sausage Kale Skillet Dressing
    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients! | ThisSavoryVegan.com #thissavoryvegan #veganpasta #skilletmeal
    Print Pin
    4.86 from 27 votes

    Creamy Vegan Sausage & Pasta Skillet

    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients!
    Course Main Course
    Cuisine American
    Keyword pasta, quick dinner, skillet, vegan sausage
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 665kcal

    Ingredients

    • 8 oz medium-sized pasta dry
    • 2 tablespoon olive oil separated
    • 8 oz vegan sausage*
    • ½ yellow onion diced
    • 2 cloves garlic diced
    • 1 tablespoon Italian seasoning
    • 2 tablespoon flour
    • 2 cups vegan beef broth**
    • 1 15-ounce can diced fire roasted tomatoes
    • 8 oz vegan cream cheese
    • salt, pepper, red pepper flakes to taste
    • basil or parsley for topping, optional

    Instructions

    • Bring a large pot of water to a boil. Cook pasta according to package instructions.
    • While pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sausage to the pan and use the end of a spatula to break apart the sausage. Lower heat to medium and cook until sausage is browned. Transfer sausage to a bowl and set aside.
    • Add the remaining tablespoon of olive oil to the skillet followed by the onion. Sauté for a couple of minutes, or until translucent. Add the garlic, Italian seasoning and a pinch of pepper to the skillet and sauté for an additional minute.
    • Add the flour to the skillet and whisk into the onion mixture. Allow it to cook off for one minute to remove the raw flour taste.
    • Slowly add the beef-less broth and tomatoes to the skillet. Bring mixture to a boil then lower heat and simmer for 5 minutes - or until it is slightly thickened. Whisk in cream cheese until smooth. 
    • Add drained pasta and sausage to the skillet and stir to combine. Taste and add salt, pepper and red pepper flakes to taste. Top with fresh herbs and serve. 

    Video

    Notes

    *I used Beyond Sausage, but you could use vegan ground beef or another vegan sausage.
    **You can get beef-less bouillon at Whole Foods or online, here.
    ***This recipe is inspired by Damn Delicious.

    Nutrition

    Calories: 665kcal | Carbohydrates: 58g | Protein: 23g | Fat: 39g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 963mg | Potassium: 553mg | Fiber: 7g | Sugar: 6g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    The perfect weeknight dinner, this Creamy Vegan Sausage & Pasta Skillet is ready in less than 30 minutes and requires just a few ingredients! | ThisSavoryVegan.com #thissavoryvegan #veganpasta #skilletmeal
    « Vegan Sun-Dried Tomato Pesto Pasta with Spring Peas
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    Reader Interactions

    Comments

    1. Tracy L

      April 17, 2022 at 5:21 pm

      5 stars
      Made this for a special Easter Dinner and it was a hit. And very easy to make. It will be a regular in our house now. Thank you!!

      Reply
      • Rene

        April 22, 2022 at 12:42 pm

        Yay! So glad it was a hit Tracy!

        Reply
    2. TM

      July 09, 2021 at 10:08 am

      5 stars
      Ok. I think this is my first recipe review ever but I had to post something about this dish. Hands down the best thing that's ever come out of my kitchen, literal restaurant quality. I used beyond sausage, PC brand beefless broth, regular cream cheese (we're vegetarian) and a bit more flour to thicken up the sauce. Besides that this is perfection as written and nothing needs to be tweaked, thank you so much for sharing this! Not exactly diet friendly but sometimes you gotta live a little. Thank you!

      Reply
    3. Becca

      May 04, 2021 at 9:11 am

      I’ve made this once before and the flavors are AMAZING. One of my favorite recipes. I’m making it again tonight and was wondering if you drain off some of the liquid in the canned tomatoes or add the entire thing? Mine came out a little soupy last time, but I attributed it to using only 7oz of cream cheese instead of 8oz (I use the original Violife). Any tips on keeping it creamy and not soupy?

      Reply
    4. Leslie

      December 29, 2020 at 5:44 pm

      5 stars
      This is one of my favorite meals! I use the Trader Joe's vegan Chorizo and it's so so yummy. Thank you for the recipe!

      Reply
    5. Kristen

      December 27, 2020 at 2:07 pm

      5 stars
      Love this recipe! First time making it tonight. It will definitely be going in my recipe box to be made again!

      Reply
      • Rene

        December 30, 2020 at 10:07 am

        Yay! So glad you liked it!

        Reply
    6. August

      December 09, 2020 at 7:54 pm

      4 stars
      This was good, but not great...and I wish IU had a better understanding of why. It may have been the bullion. I will make it again with vege broth, and add more tomatoes and some mushrooms and spinach. We all enjoyed it, but after seeing all the rave reviews, I know it can be even better - thank you!!

      Reply
    7. Sophia

      December 03, 2020 at 1:38 pm

      This looks great! I have everything but the cream cheese, would this work if I subbed it for hummus?

      Reply
      • Rene

        December 04, 2020 at 11:24 am

        I don't know if the flavor would be on point. You would probably be better off using a non-dairy creamer or a cashew cream in place of the cream cheese.

        Reply
    8. Collin

      November 25, 2020 at 2:50 pm

      Do you think Daiya cream cheese will taste good in this kind of sauce? It's all my grocery store has.

      Reply
      • Rene

        December 02, 2020 at 8:49 am

        I'm personally not Daiya's biggest fan. I haven't tried their cream cheese in years, so the formula may have changed. You might be better off making it from scratch or making a cashew cream in its place.

        Reply
    9. Michelle

      November 02, 2020 at 4:30 pm

      NO joke how amazing this is!!!! So incredibly delish! Whether you are plant based or not, this is yummy!

      Reply
      • Rene

        November 03, 2020 at 1:35 pm

        So glad you liked it!!!

        Reply
    10. KG

      October 29, 2020 at 6:22 pm

      5 stars
      This turned out amazing! I didn't have any vegan cream cheese so I ended up making some for the first time and it turned out sooo dreamy. Definitely adding this to the monthly rotation. Thank you!

      Reply
      • Rene

        November 03, 2020 at 1:23 pm

        Nice! So glad you found a new recipe for your regular rotation!

        Reply
    11. Sue

      October 19, 2020 at 2:36 pm

      5 stars
      I never get compliments from my teenager on my vegan cooking but today she said she’s been craving this dish ever since I first made it back in August: “can you make it this week but this time add mushrooms”. This is huge. Definitely worth 5 stars. Thanks for the awesome recipe.

      Reply
      • Rene

        October 20, 2020 at 10:23 am

        Woo!!! Love this. So glad it was a hit with your family!

        Reply
    12. Elizabeth Lynn

      September 03, 2020 at 8:05 am

      5 stars
      I've made this recipe three times because my family loves it so much! I modified it to just be vegetarian instead of vegan, and even with the modifications it's a fantastic, easy recipe. Can't recommend it enough, and will probably make it again... and again.

      Reply
      • Rene

        September 08, 2020 at 8:08 am

        So glad you and your family loved this!!!

        Reply
    13. Leigh

      July 21, 2020 at 11:40 am

      5 stars
      This recipe is amazing! As someone else also mentioned, this is the best vegan recipe I’ve had. It definitely will be a regular dish at our house. Can’t wait to try some of your other recipes!

      Reply
      • Rene

        July 21, 2020 at 7:28 pm

        So glad you liked it Leigh - and can't wait to hear what you think about my other recipes 🙂

        Reply
    14. Amber

      July 09, 2020 at 5:21 pm

      5 stars
      Since going vegan last November this is hands down my most favorite recipe! My family loves it and it's quick and easy to make.

      Reply
      • Rene

        July 12, 2020 at 8:03 am

        Yay! So glad it is a hit with you and your fam!

        Reply
    15. Marian

      June 05, 2020 at 7:49 pm

      5 stars
      This recipe is by far the best recipe I’ve followed in 2 months of becoming Vegan! Unbelievably wonderful! My sister and niece has joined me on this new vegan lifestyle & they were floored how great it was! I told my self I wouldn’t eat all of my serving and would save some for lunch tomorrow, however I wasn’t successful. I cleaned my plate! The most satisfying thing was that I didn’t have to add any salt. I wish I could send you a picture of how gorgeous this dish came out. Simply amazing! I tagged you on Facebook. #ThisSavoryVegan

      Reply
      • Rene

        June 06, 2020 at 2:40 pm

        Yay! So glad it turned out well for you and your family. Good luck on this new lifestyle journey - I know you can do it 🙂

        Reply
    16. SoMotivatedNow

      May 19, 2020 at 4:00 am

      I tried this recipe and it was very very good and tasty. So tasty that I ate 2 servings in one sitting. ? I wish it listed how many calories I consumed. ?

      Reply
      • Rene

        May 19, 2020 at 12:55 pm

        So glad you liked it! Who needs calorie counting right now lol

        Reply
    17. Sara

      April 18, 2020 at 10:12 pm

      2 stars
      I followed the recipe to a T, and none of us liked it. The sauce was overpowered with vegan cream cheese, and we couldn’t stomach it. Unfortunately, I ended up tossing the entire dish. Would definitely suggest cutting down the amount of vegan cream cheese.

      Reply
    18. Marie-Rose

      March 28, 2020 at 7:27 am

      5 stars
      The most amazing dish
      My family and I love it !!! So good! I just added portobello mushroom because it need to be eating soon!!?

      Reply
      • Rene

        March 28, 2020 at 8:42 am

        So glad your family loved it Marie-Rose! And the more veggies the better 🙂

        Reply
    19. Elizabeth

      March 12, 2020 at 1:24 pm

      Can you use veggie broth? Thx!

      Reply
      • Rene

        March 12, 2020 at 5:14 pm

        Totally! You will just want to taste it at the end and adjust the salt 🙂

        Reply
    20. Rachel

      March 06, 2020 at 11:01 am

      5 stars
      This pasta is sooo delicious my husband and I absolutely loved it. Thankyou !

      Reply
      • Rene

        March 06, 2020 at 6:38 pm

        So glad it was a hit with you and your husband!

        Reply
    21. Bekah

      February 04, 2020 at 8:04 am

      5 stars
      I am not vegan... i'm just learning to make plant-based meals our primary focus. I ended up having to make a couple of 'tweeks.' 1) I had to use 'meat' crumbles because i couldn't find the sausage; 2) i used water because i couldn't find the broth; 3) recently i started using herbs de provence in place of italian seasoning (SO GOOD). In spite of my errors/fumbles, this recipe blew my (and my husbands) mind... it is SO GOOD! i was looking forward to leftovers for lunch before i was done having it for dinner! Definitely going to try it again when i find that sausage! Though i might add spinach or ribbons of kale to pack in more veggies.

      Reply
      • Bekah

        February 04, 2020 at 10:26 am

        5 stars
        ...and mushrooms!

        Reply
      • Rene

        February 04, 2020 at 11:01 am

        More veggies are always welcome 🙂 And I am glad you were able to make it work with what you had on hand!

        Reply
    22. Amy

      December 02, 2019 at 5:54 pm

      Wow... this was so delicious. Rave reviews from picky non vegan husband:) I used the hot Beyond Sausage, added some red and yellow chopped peppers and used veggie broth + Worcestershire as another reviewer suggested. Thank you, this will definitely be a regular for us. Tomorrow I’m making your spicy sofrita black bean bowls!

      Reply
      • Rene

        December 03, 2019 at 8:58 am

        Yaya - so glad it was a hit with the hubby 🙂 And those sound like awesome additions!

        Reply
    23. Jill G

      December 02, 2019 at 10:19 am

      5 stars
      Omg so good!!! I made this with Morning Star Farms vegan Italian sausage crumbles and it turned out great! It had just the right amount of heat with the red pepper flakes and I also added mushrooms (would recommend)... next time I might add spinach as well.
      I like to meal prep and this recipe saves really well in the fridge... so well that my non-vegan roommates were begging me for some ! 10/10 this recipe SLAPS.

      Reply
      • Rene

        December 03, 2019 at 9:00 am

        Woowho - so glad it was hit. And your additions sounds great. This really is an easy recipe to adapt with whatever you have on hand in the fridge 🙂

        Reply
    24. Kaile

      November 14, 2019 at 4:14 pm

      So I was so excited to make this, but mine was so incredibly salty and I added ZERO salt... it was so salty that we couldn’t even eat it 🙁

      Reply
      • Kaile

        November 25, 2019 at 4:59 am

        5 stars
        I figured out why... as I’m sure everyone guessed. Too much bouillon. So I gave this another go and it was a HIT!!! The first thing my 6 year old said this morning was “your dinner you made was really really good!” He had no idea it was all vegan!

        Reply
        • Rene

          November 25, 2019 at 12:59 pm

          Yay! So glad you gave it another go and that it worked out better this time 🙂

          Reply
    25. Maggie

      November 11, 2019 at 6:12 pm

      5 stars
      This is terrific as a base to customize for any style of vegan eating. It's easy to tweak for those who do WFPB or McDougall-style eating (i.e., with less processed food, lower fat, and more fresh veg). For example, I added mushrooms and bell peppers with the onion, and a pile of chopped kale and a lot of fresh basil at the end, with the pasta. Next time I'll add broccoli but I didn't have any tonight. I don't use processed vegan cream cheese, but I subbed in Mary McDougall's home-made blender-tofu/cashew cream cheez recipe from Dr. McDougall's site (which also cuts the cost of this). Chickpeas or white beans work OK in this for me too, in place of the fake sausage. These subs cut the fat in this WAY down too, for those watching heart health. The flavor profile and creaminess was terrific!!! .

      Reply
      • Rene

        November 14, 2019 at 9:14 am

        So glad you were able to customize this to your liking! All of your subs sound tasty!

        Reply
    26. Jason

      October 08, 2019 at 3:28 pm

      5 stars
      Made this last night and did not disappoint. Used vegetable broth and didn't have a specific Italian seasoning, still turned out great. 10/10 keeping this on my personal menu.

      Reply
      • Rene

        October 09, 2019 at 5:04 pm

        Great! Glad you liked it!

        Reply
    27. Hannah

      July 08, 2019 at 2:50 pm

      Can you use macaroni noodles?

      Reply
      • Rene

        July 09, 2019 at 8:02 am

        Of course. Use whatever noodles you prefer 🙂

        Reply
    28. Debbie Argentine

      June 03, 2019 at 3:34 pm

      This was yummy! I added a bit of Sundried Tomato Peato to help thicken it up a bit. Added a nice pop of flavor

      Reply
      • Debbie Argentine

        June 03, 2019 at 3:40 pm

        This was yummy! I added a bit of Sundried Tomato Pesto to help thicken it up a bit. Added a nice pop of flavor

        Reply
        • Rene

          June 04, 2019 at 9:28 am

          Yum - that sounds like an awesome addition!

          Reply
    29. Lindsey

      May 20, 2019 at 1:23 pm

      5 stars
      This turned out excellent, and even my meat-eating, picky husband liked it. I'm wondering if it would freeze well?

      Reply
      • Rene

        May 24, 2019 at 7:25 am

        Hmmmmm...I haven't tried freezing it. But I don't see why not. I would just let it cool completely, then transfer to a freezer safe dish. When you're ready to eat, just add it straight to a pan and let it thaw as it heats. At least that's how I'd try doing it. Let us know how it turns out!

        Reply
    30. Arlene

      May 11, 2019 at 9:40 am

      5 stars
      Made this for dinner for my carnivore and I. It was out of this world. He woke up in the middle of the night and scarfed down the left overs. 10/10 will make again!

      Reply
    31. sheenam | thetwincookingproject

      May 08, 2019 at 12:23 am

      Looks so so delicious!!!!

      Reply
      • Rene

        May 09, 2019 at 8:19 am

        Thanks - let me know if you try it out 🙂

        Reply
        • Lisa Castelan

          May 09, 2019 at 9:27 am

          5 stars
          Hey Rene I made this last night and OMG Me my daughter and my husband couldn't get enough of it. It was excellent. So I have to make it again this weekend. I did use the beyond sausage but I bought the beyond meat crumbles for the next one. Also I used veggie broth and put a little bit of Worcester sauce which makes it into a vegan beef broth. So it was perfect. I used a vegan brand cream cheese called wayfare that was excellent too. Perfect meal. Thanks again!!!

          Reply
          • Rene

            May 10, 2019 at 7:55 am

            Woowho! That all sounds amazing! And I'm glad it was hit with the whole family!

            Reply
          • Teena L.

            September 22, 2019 at 7:12 pm

            How much Worcestershire sauce did you put in the veggie broth? I can't find vegan beef broth where I live. Thanks!!!

            Reply
            • lillian

              August 11, 2020 at 10:52 pm

              I just made some Avant Garde Vegan's chorizo sausage recipe and am looking for a recipe to use it with and came across yours. I am loving how so many people are blown away by your recipe and can't wait to add myself to the list when I make it for dinner tomorrow 😁

            • Rene

              August 15, 2020 at 5:28 am

              Woo! I hope you give it a try - let me know 🙂

    32. Lisa Castelan

      May 07, 2019 at 5:05 am

      Yes, where do you add in the cream cheese or was that not suppose to be on the list?

      Reply
      • Rene

        May 07, 2019 at 8:05 pm

        It is listed in step 5 - sorry for the confusion.

        Reply
        • Lisa

          May 07, 2019 at 9:08 pm

          Thanks so much for responding Hoping to make this tomorrow.....

          Reply
    33. Melissa

      May 07, 2019 at 4:40 am

      Where do you add n the cream cheese?

      Reply
      • Rene

        May 07, 2019 at 8:05 pm

        Step 5 - it wasn't listed, but you guys have a good eye 🙂

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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