One-Pot Vegan Sausage & Pesto Spaghetti
This One-Pot Vegan Sausage & Pesto Spaghetti is the perfect family dinner! Quick, easy and you only have one pan to wash!
Equipment
- large skillet or dutch oven
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
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.
Video
Nutrition
Calories: 531kcal | Carbohydrates: 57g | Protein: 19g | Fat: 26g