Vegan sausage pasta

Kid’s one-pot vegan meal.

Make this recipe with whatever you have on hand. Your picky eaters will like it too!

Ready in just 20 minutes. Don’t forget to make extra for school lunches.

Makes 4 toddler-sized portions


2 vegan sausages, cut into cubes

Handful of cremini mushrooms, cut into quarters

1-2 small shallots, minced

1/2 medium carrot, shredded

1 minced garlic

1/3 cup shredded zucchini

1/3 can plum tomatoes

1 cup fusilli

1 tbsp nutritional yeast

2 tbsp tomato concentrate

1-2 tsp Worcestershire sauce

2 tsp sweet paprika

Pinch of dried oregano

Salt and pepper to taste

Olive oil for cooking

Recipe Preparation

Heat a large cast iron saucepan on medium-high heat and add a tablespoon of olive oil. Sauté mushrooms, garlic, and onion for about 2 minutes, then add carrot and zucchini. Reduce heat to medium and cook vegetables until soft, about 5 minutes. Add plum tomatoes and mash them with the back of the spatula. Add paprika, dried oregano, Worcestershire sauce, and nutritional yeast. Mix well to combine and season to taste. Add sausage cubes and simmer sauce while you cook pasta. For picky eaters, process sauce in a food processor before adding sausage. Blend the vegetables into a purée so that your picky eaters only see tomato sauce and sausage. 😉

Cook pasta per instructions on package.

Reserve 1/2-3/4 cup of pasta water and add cooked pasta together to sauce. Mix with a wooden spatula until well combined, adding water if needed. Serve warm or freeze in portions for later.

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