Creamy vegan sausage and spinach pasta

Creamy vegan sausage and spinach pasta
  • Serves icon SERVES 4
  • Time icon HANDS-ON TIME 20 MIN

Comforting and creamy, this plant-based pasta dish marries vegan sausages with fennel seeds, red onion and garlic for a satisfying savoury flavour. It’s ready in just 20 minutes, too.

Looking for a more sophisticated vegan pasta recipe? Our homemade squash ravioli will impress.

Nutrition: Per serving

Calories
649kcals
Fat
24.5g (6.1g saturated)
Protein
45.4g
Carbohydrates
69.6g (7.6g sugars)
Fibre
8g
Salt
5g
Calories
649kcals
Fat
24.5g (6.1g saturated)
Protein
45.4g
Carbohydrates
69.6g (7.6g sugars)
Fibre
8g
Salt
5g

Ingredients

  • 1 tbsp sunflower oil or olive oil
  • 2 red onions, thinly sliced
  • 8 vegan sausages, thawed if frozen (we like Tesco Plant Chef or Birds Eye Green Cuisine)
  • 2 garlic cloves, crushed
  • 2 tsp fennel seeds, crushed in a pestle and mortar
  • 300g dried pasta shapes such as rigatoni or fusilli
  • 200g baby leaf spinach (see tip)
  • 300ml single soya cream (we used Alpro)
  • Handful freshly chopped flatleaf parsley (optional)

Method

  1. Heat the oil in a large non-stick frying pan. Add the onions and fry over a medium heat for 3-4 minutes. Cut the sausages into small chunks, then add to the onions along with the garlic and crushed fennel seeds. Cook for 6-8 minutes, stirring, until golden. Add a splash of water if the sausages start to stick to the pan.
  2. Meanwhile, boil the pasta according to the pack instructions. Drain the pasta, reserving about a cupful of the cooking water.
  3. Add the spinach and soya cream to the frying pan. Season with a little salt and ground black pepper, then cook, stirring, for 2-3 minutes until the spinach has wilted. Mix in the cooked pasta and enough reserved cooking water to make
    a creamy sauce. Serve straightaway, garnished with parsley if you like.

delicious. tips

  1. No fresh spinach? Swap for 250g frozen leaf spinach, thawed with any excess liquid squeezed out. It’s convenient to keep a bag in the freezer and it’s cheaper than fresh spinach.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan comfort food

Ultimate vegan lasagne

Lasagne is usually a celebration of all things meaty and...

Save recipe icon Save recipe icon Save recipe

Easy vegan recipes

Vegan butternut squash risotto with millet

Butternut squash, sage and hazelnuts are an iconic flavour combination...

Save recipe icon Save recipe icon Save recipe

Summer pasta recipes

Fried courgette, cheese and spinach pasta

Bountiful supplies of courgette mark the start of summer, so...

Save recipe icon Save recipe icon Save recipe

Nut recipes

Creamy vegan cashew and artichoke pasta

Whizzed cashews provide the perfect base for creamy vegan sauces,...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.