One-Pot Vegan Sausage & Pesto Spaghetti
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This One-Pot Vegan Sausage & Pesto Spaghetti is the perfect family dinner! Quick, easy and you only have one pan to wash!
Dinner on the table in 30 minutes, made in one pot AND has 19 grams of plant protein per serving?! This One-Pot Vegan Sausage & Pesto Spaghetti is a must make weeknight dinner! The pasta is cooked in the sauce (rather than boiling it separately) which makes this recipe super simple. So much flavor and so easy!
here’s what you need
ingredients
- oil
- vegan sausage
- cherry tomatoes
- garlic
- broth
- spaghetti
- sun-dried tomatoes
- dairy-free Boursin
- vegan pesto
- salt & pepper
- fresh parsley
- grated vegan parmesan
equipment
You want to use a deep skillet or dutch oven!
steps
step 1: prep
The first thing we need to do is crisp up the vegan sausage. Heat some oil and add the sausage. Crumble with a wooden spoon and cook until crispy.
Once it is done, remove it from the skillet (we’ll add it back later) and heat a little more oil. Add the cherry tomatoes and garlic. Cook down for 1 minute.
Pour in the broth and bring to a boil. Add the dry spaghetti and lower the heat to a simmer. Cover and cook for 10 minutes, stirring after 5 minutes.
step 2: finish the pasta
Add the sun-dried tomatoes, Boursin and pesto. Toss until the sauce comes together and the spaghetti is fully cooked – this may take a few minutes.
Taste and add salt & pepper as needed. Add the sausage & parsley to the skillet and give it one more toss.
If the sauce seems too thick you can always add a little more broth.
step 3: serve
Now it is time to eat! Add pasta to each plate and then top with vegan parmesan and more fresh parsley.
This pasta is so comforting, and the fact that it only requires one pot to make, makes it even yummier.
This is a vegan pasta dish that your whole family will love!
need more recipe inspo? check these out:
One-Pot Vegan Sausage & Pesto Spaghetti
Ingredients
- 2 tablespoons oil separated, I used avocado oil
- 8 ounces vegan sausage I used Beyond Meat
- 12 ounces cherry tomatoes
- 3 cloves garlic minced
- 2 cups broth I used vegan chicken broth
- 8 ounces spaghetti dry
- 1/4 cup sun-dried tomatoes roughly chopped
- 3 ounces dairy-free Boursin
- 1/4 cup vegan pesto I used Trader Joe's
- salt & pepper to taste
- 2 tablespoons fresh parsley chopped, plus more for serving
- grated vegan parmesan optional, for serving
Equipment
- large skillet or dutch oven
Instructions
- Heat 1 tablespoon of oil in a deep skillet over medium heat. Add the vegan sausage and crumble with a wooden spoon. Cook until browned – approximately 3-5 minutes. Remove the sausage from the skillet and place on a plate.
- Heat the remaining tablespoon of oil in the skillet then add the cherry tomatoes and garlic. Cook down for 1 minute.
- Pour in the broth and bring to a boil. Add the dry spaghetti and lower the heat to a simmer. Cover and cook for 10 minutes, stirring after 5 minutes.
- Gently squeeze the tomatoes so the juices come out. Add the sun-dried tomatoes, Boursin and pesto. Toss until the sauce comes together and the spaghetti is fully cooked (this could take a few minutes). Taste and add salt & pepper as needed. Add the sausage & parsley to the skillet and give it one more toss.
- Add to plates and top with vegan parmesan & more fresh parsley.
