This 15-minute vegan sausage & kale pasta is so easy to make and addictively delicious. The key to making great pasta at home is to cook every simple ingredient to perfection. I seared the beyond sausages until nicely browned, pasta is cooked al dente, the herbs and kale are added towards the end to maintain their color, and everything is combined together with some pasta cooking liquid (aka liquid gold), creating the perfect, savoury pasta sauce. It’s so good that I can eat this everyday.
15-Minute Vegan Sausage & Kale Pasta
Total Time15 mins
Servings: 2
Ingredients
- 8 oz fettuccine or pasta of choice (8oz = half of a 1 lb box of pasta)
- 3 tablespoons olive oil
- 2 beyond sausages
- 1 ½ cups cherry tomatoes, halved
- 2 tablespoons nutritional yeast
- 1 teaspoon black pepper, to taste
- 1 teaspoon red pepper flakes, to taste
- salt, to taste
- 2 cups chopped kale, de-stemmed
- ½ cup basil leaves, chopped
- ½ cup parsley leaves, chopped
- juice of 1 medium lemon, to taste
- about 1 cup of pasta cooking liquid, as needed
- vegan parmesan (I recommend Violife Parmesan) (optional)
Instructions
- Bring a large pot of salted water to boil. While your water is coming to a boil, you can prepare the rest of the ingredients according to the ingredient list above. Once the water is boiling, add pasta and cook pasta until slightly undercooked (about 2-3 minutes less than package instructions). It’s okay to undercook the pasta because you can always finish cooking the pasta with the sauce later. Meanwhile, you can prepare the sauce while the pasta is cooking.
- For the pasta sauce, heat olive oil in a large pan over high heat. Add beyond sausages, and break them up into small bite size pieces using a wooden spoon. Cook until browned and crispy around the edges.
- Lower the heat to medium. Add cherry tomatoes, nutritional yeast, black pepper, red pepper flakes, and a pinch of salt. Cook for 2-3 minutes, then add 1 cup of pasta cooking liquid, kale, basil, parsley, lemon juice, and stir. Then add the slightly undercooked pasta straight into the pan and stir until well combined and the pasta is cooked al dente. If the pasta is looking too dry, you can add a little more pasta cooking liquid to loosen it up (be careful not to put too much, then you’ll end up with a pasta soup instead of a nice sauce). Season with salt if needed. Top with vegan parmesan cheese if you’d like (note: vegan parmesan can be salty so keep that in mind when seasoning). Serve immediately.
I loved this recipe! I’m a beginner at anything that has to do with cooking and this recipe was easy, quick and delicious! I decided to add the lemon juice at the end after I had added the pasta to the sauce and it was so good. Thanks Atulya for your awesome videos and yummy meals 🙂
You’re welcome! Thank you for your feedback. I’m glad to hear that this recipe was beginner friendly, easy, and delicious. It’s the most encouraging when beginner cooks try the recipes and it works out really well for them. I appreciate your feedback. Thank you!
I made this recipe creamy by adding 1/2 cup of vegan sour cream (to counteract the spice) and 1/2 cup of unsweetened almond milk. 🙂 Yum!
Yum!!! What a great idea to add the vegan sour cream and almond milk. 🙂