Vegan Sausage Pasta Bake
A hearty oven baked vegan sausage pasta bake. Great for dinner, great for leftovers. This vegan cheesy sausage pasta is so tasty and the ultimate comfort food. Plus, it’s a great one to make a big batch of as it makes great leftovers (lunch or dinner!).
It has some of my favourite ingredients in it; mushrooms, tomato, spinach and lots of vegan cheese.
When it comes to the vegan cheese I used Violife’s Epic Mature but you can use any. Some of my favourites are:
- Violife Original Koko Vegusto Sheese Applewood
Same goes for the vegan sausages. My favourites are the Sainsbury’s Shroomdogs and Richmond Meat Free. But of course you can use any.
One of my favourite meals to make are those that are finished off in the oven for a nice crispy topping. It makes the flavours that bit more rich and creates the golden crispy layer that is always the best part!
Honestly, the combination of the tomato-y pasta with the nutritional yeast and vegan cheese on top are just so moorish.
Did you make this vegan sausage pasta bake recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Vegan Sausage Pasta Bake
Ingredients
- 300 g dried pasta (gluten free pasta for GFO)
- 2 tbsp olive oil
- 2 onion (diced)
- 2 garlic cloves (minced)
- 200 g button mushrooms (sliced)
- 6 vegan sausages (sliced in approx 2cm rounds)
- 2 tbsp tomato puree
- 400 g tin of haricot beans (rinsed and drained)
- 1 tsp Italian mixed herbs (or mixed herbs if you don’t have Italian)
- 400 g tin of chopped tomatoes
- 150 g baby spinach (approx)
- 1 small bunch of basil
- 50 g vegan cheese
- nutritional yeast (a sprinkling of )
- 150 g breadcrumbs (roughly two slices of bread made into breadcrumbs)
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- salt and pepper
Instructions
- Preheat the oven to 180/200°C.
- Cook the pasta in boiling salted water for 2 mins less than the packet’s instructions, and drain.
- Whist the pasta is cooking, fry the onion and garlic until soft.
- Add the sausage and fry until golden. Next add the red pepper, and mushrooms, fry for 5 minutes more. Then add the beans, tinned tomatoes, purée and dried herbs.
- If you like the pasta sauce to be quick sauce-y, then refill the tin of tomatoes halfway with some water and add this in, or add another tin of tomatoes for extra flavour and sauce.
- Season and stir, bring to a gentle boil and simmer for a further 5 mins.
- In the meantime, mix together the breadcrumbs, cayenne paper, paprika and cheese in a bowl ready for the topping.
- Add the fresh herbs, dried chilli flakes (if using), baby spinach and cooked pasta to the pan and stir through, cooking for a few minutes until wilted.
- Pour into a baking/gratin dish and sprinkle the top with the cheese/bread mix.
- Bake in the oven for about 25 mins until golden and heated through.
Video
Notes
- You could substitute the spinach for chard or kale, or even peas.
Nutrition
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One comment
Katy Molyneux
Can’t wait to make this today. Just your ingredients list is missing the red pepper.