• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • GRILLING
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • GRILLING
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Vegan Entrees

    Creamy Spicy Vegan Sausage Pasta

    Published: Oct 29, 2019 · Modified: Jun 10, 2022 by Kathy Carmichael · This post may contain affiliate links.

    179 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    When the weather gets chilly, I love to make  my husbands favorite comfort food, Creamy Spicy Vegan Sausage Pasta.

    Although we all love comfort food, it usually comes with a price. In fact, most of us avoid comfort foods, because they are generally high in calories and full of fat. On the contrary, eating creamy spicy vegan sausage pasta is anything but delicious and low fat.

    Despite my husband's love of vegan sausage, I can take it or leave it. But, from time to time, I indulge him and make a dish that he loves despite the addition of vegan sausage.

    First, creamy spicy vegan sausage pasta can be made with or without the vegan sausage, and it tastes exactly the same. So, what I did was add the vegan sausage for those who wanted it, and I left the rest without.

    Also, I found another fabulous gluten-free penne pasta I have to share. Again, this pasta cooked perfectly according to the directions, and it didn't have the thick fluid typical of gluten-free pastas.

    For Creamy Spicy Vegan Sausage Pasta, I used Andrean Dream Organic Penne Pasta with Turmeric; made with brown rice, quinoa and amaranth.Not only is it gluten-free, is is vegan, kosher, corn free and tastes GREAT!

    Similarly, my Creamy Vegan Mushroom Stroganoff is also made with cashew cream, and another gluten-free pasta I adore Al Dente Turmeric Pasta.

    If you are looking for a quick mid-week meal, creamy spicy vegan sausage pasta takes 20 minutes from start to finish, with very few ingredients. And, if you don't like vegan sausage, just skip it.

    Creamy Spicy Vegan Sausage Pasta

    Kathy Carmichael
    Gluten-free, guilt-free, and 20 minutes from start to finish. Don't skip comfort food; embrace it.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Entrees
    Cuisine Italian
    Servings 4 servings
    Calories 448 kcal

    Ingredients
      

    PASTA

    • 8 ounces Penne Pasta of choice I used [Andean Dream Penne Pasta]
    • 8 ounces sliced mushrooms I used baby portobello
    • ½ cup yellow onion
    • 2 cloves garlic minced
    • 8 ounces Field Roast Plant Based Mexican Chipotle Sausage 3 links, cut in half lengthwise and cut into bite sized pieces
    • 2 Tablespoons brown rice flour or flour of choice
    • 2 cups organic vegetable broth + additional to sauté vegetables
    • 15 ounces organic diced fire roasted tomatoes
    • ½ cup raw cashews soaked overnight if possible (not necessary, but will need to blend more if not soaked)
    • ¾ cup water
    • 1 adobo chili pepper

    OPTIONAL

    • Garnish with parsley or thyme I used thyme

    Instructions
     

    • Bring a large pot of water to a boil and add a teaspoon of salt to the water.
    • Cook pasta according to package instructions.
    • In a high speed blender combine drained cashews, 1 adobe pepper, and ¾ cup water.
    • Blend until smooth.
    • While pasta is cooking, add onions and garlic until translucent..
    • Add sausage and cook for several minutes until browned.
    • Add the mushrooms. Sauté for a couple of minutes, and add vegetable broth if the vegetables are sticking.
    • Add the flour to the skillet and whisk into the sausage/vegetable  mixture.
    • Allow it to cook off for one minute and add a small amount of vegetable broth.
    • Whisk again.
    • Slowly add the organic vegetable broth and tomatoes to the skillet.
    • Whisk in cashew/adobe cream
    • Bring mixture to a boil then lower heat and simmer for 5 minutes – or until it is slightly thickened.
    • Add drained pasta and sausage to the skillet and stir to combine.
    • Taste and add salt, pepper and red pepper flakes to your liking. (I didn't have to add any salt, or any additional seasoning)
    • Top with fresh herbs and serve.

    Notes

    For Creamy Spicy Vegan Sausage Pasta, I used Andrean Dream Organic Penne Pasta with Turmeric; made with brown rice, quinoa and amaranth.Not only is it gluten-free, is is vegan, kosher, corn free and tastes GREAT!

    Nutrition

    Calories: 448kcalCarbohydrates: 66gProtein: 24gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 935mgPotassium: 558mgFiber: 7gSugar: 9gVitamin A: 864IUVitamin C: 5mgCalcium: 60mgIron: 6mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Entrees

    • Dragon Bowl
    • Pesto Gnocchi
    • Thai Green Curry
    • Cauliflower Nachos

    Reader Interactions

    Comments

    1. Alocasia

      November 02, 2019 at 4:54 pm

      5 stars
      Made this last night. Just delicious. We tried it with lentil penne. However, the instructions are a little confusing.

      Reply
    2. Alocasia

      November 02, 2019 at 4:54 pm

      5 stars
      Made this last night. Just delicious. We tried it with lentil penne. However, the instructions are a little confusing.

      Reply
      • Kathy Carmichael

        November 02, 2019 at 10:24 pm

        Alocasia, Thank you so much for letting me know. You are right. I fixed it. Something must have happened when I edited it. I appreciate you letting me know, and I'm glad you liked it,

        Reply
    3. rcf90

      November 30, 2021 at 7:34 am

      I made this last night. It was good. I didn't have any mushrooms so I subbed frozen spinach. Also, we don't have that version of sausage so I used the Beyond Beef version. I also used your ranch dressing for dip at Thanksgiving. It was good too.

      Reply
      • Kathy Carmichael

        November 30, 2021 at 7:56 am

        I'm so glad you are enjoying the recipes. Great substitution ideas. Thank you for sharing! I appreciate the feedback.

        Reply

    Leave a Reply Cancel reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Summer Grilling

    • Vegan Meatloaf
    • Vegan BLT
    • Vegan Potato Salad
    • Vegan 4th of July Recipes
    • BBQ Cauliflower
    • Vegan BBQ Sauce

    Top 50 Recipes Cookbook

    Popular

    • Vegan Stir Fry
    • Mango Salad
    • Vegan Meatloaf
    • Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    179 shares