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!
- 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
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.
*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.
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