This Creamy Vegan Sausage Pasta with Spinach is easy to make and ready in 20 minutes or less! It’s the perfect weeknight meal that everyone will enjoy.

close up of vegan sausage pasta in black pan

I don’t know about you, but I am always on the lookout for 30-minute-or-less dinners that my kids will actually be excited about eating.

Sometimes vegan recipes can get a little complicated with long ingredient lists and trying to make everything from scratch. So for this one, we are using some store bought Italian vegan sausage (Field Roast is my favorite), pasta, spinach and a few other ingredients.

You will be amazing at how flavorful and creamy this vegan sausage pasta is! It’s not too spicy, but feel free to up the chili flakes if you want.

a cast iron pan full of pasta and sausage

Want more easy weeknight vegan recipes?

looking down on a pan with pasta, spinach and cheese
square image of pasta with spinach
5 stars (12 ratings)

Creamy Vegan Sausage Pasta with Spinach

This Creamy Vegan Sausage Pasta with Spinach is easy to make and ready in 20 minutes or less! It's the perfect weeknight meal that everyone will enjoy.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 5 servings

Ingredients 
 

  • 16 ounces uncooked short cut pasta
  • 1 package (13 ounces) Italian vegan sausage, sliced or chopped I used Field Roast brand
  • 1 tablespoon olive oil
  • 1/2 medium sweet onion, chopped small
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper chili flakes
  • 13.5 ounce can coconut milk, light or full fat
  • 1/2 cup water
  • 1 teaspoon salt, or to taste
  • 5 ounces baby spinach
  • 3/4 cup vegan parmesan cheese I used Violife brand

Instructions 

  • Cook the pasta according to package instructions. Drain and set aside.
  • While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Cook the sliced or chopped vegan sausage, onion, garlic and red pepper chili flakes for about 5 minutes, until the onion is translucent and the sausage is browned.
  • Turn the heat to low and pour in the coconut milk and water. Stir in the spinach and cook for a few minutes until the spinach has wilted. Add salt, to taste.
  • Add the cooked and drained pasta to the pan with the sausage mixture and stir to incorporate it all together. Stir in the vegan parmesan cheese. Serve immediately and enjoy!

Notes

  1. May substitute baby kale for the spinach, if desired.
  2. You could also use my tempeh sausage from this pizza recipe, for a homemade sausage option.
  3. For a lighter pasta, use light coconut milk. For a richer version, use full fat. For a coconut free option, substitute soy/cashew or even oat milk creamer that is unsweetened/unflavored.

Nutrition

Serving: 1of 5 servings | Calories: 558kcal | Carbohydrates: 67g | Protein: 18g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 1mg | Sodium: 510mg | Potassium: 609mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2659IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg
Course: Main
Cuisine: Italian-inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , ,

you may also like:

Comments

  1. Nora never disappoints!!! Was running short on time and wondered what to make in a pinch? Checked out Nora’s 30 minute meals, made this with no substitutions and it was a hit with the family.  Thank you Nora for saving the day!

    1. Hi Shar. You are welcome! I’m so glad the recipe was a hit – as well as quick and easy! I appreciate you using my recipes, and am glad you are loving them! Thanks for taking time to share your great feedback and review!

  2. Made this last night and it was a hit!  Definitely in the rotation of dinners. Made it just as the recipe stated… nothing needed to be added or changed. I love your recipes!  Have not found one I don’t like. Thank you!!!!!

    1. Thank you for your wonderful and encouraging feedback, Cindy! I’m glad the pasta was a hit! It’s great to know that you are loving my recipes! Happy cooking!

  3. Delicious!
    I used what I had on hand: impossible spicy sausage tube, kale, rigatoni, and I roasted some cherry tomatoes and threw them in. I used regular oat milk instead of canned coconut cream. Next time I will keep the sausage separate until right before serving and possibly use cashew cream instead of the milk in the recipe. So so good. Thank you Nora!

    1. Hi Lydia. Thank you for sharing your wonderful ideas, and feedback! I’m so glad you loved the pasta recipe!

  4. Super yummy!! I was surprised I couldn’t taste the coconut in the coco milk & it made it very creamy. I used real parmesan instead of vegan & also used 1/4 cup of pasta water instead of 1/2 cup of regular water (imo 1/2 was too much & would have made it watery). I added juice of half a lemon after taking it off the heat which added a nice acidic pop. Also incorporated plenty of cracked black pepper & salt!!

  5. Loved this recipe. I used a Barilla GF rotini pasta, and one pack of Beyond Hot Italian sausages. Whole family loved it. 

  6. Very good! Made this tonight, it is delicious. Thank you for all of your amazing recipes, your chocolate cheesecake and chocolate cake are favourites in my house ( and beyond). Oh almost forgot, also made your peanut butter bars today as well. Thank you again!

    1. Thank you so much for using my recipes! I am glad that you are enjoying them! Thank you for sharing your review and comments!

  7. Super easy to make and love that it took 20ish minutes from start to finish! I used nut pod unsweetened/unflavored creamer to replace the coconut milk and it came out delicious!! 

  8. Dang! Another winner! I was suspect that the coconut would break through…and it does…but it a totally yummy and savory way. Wow. So good. And very easy…perfect for a weeknight meal.

  9. My granddaughter just said this was her new favorite! That is after General Tso and Sour Cream Enchiladas…then there is Jambalayla…..We love your site! so many dishes to try! You make our Thursday night dinners together a real treat! Thanks so much!!

    1. Hi Jody! I love reading that you and your granddaughter do Thursday night dinners! I am so thrilled that the two of you love my recipes! Thank you for sharing your wonderful and fun review! Happy cooking!

    2. Just made this and it was a hit! My omnivore family members love Beyond sausages so I used them in this and subbed kale because they don’t like spinach. It was delicious! Also, I added the sausages & onions at the same time and the sausages provided enough oil that I didn’t need to add any extra.

      1. I’m so glad the recipe was a hit! You version sounds so delicious! Thanks so much for sharing your wonderful review and comments!

  10. I made this for dinner last night and it truly is delicious and so simple. I thought it wasn’t going to be creamy because my off-brand coconut milk was quite thin but as I cooked everything it came together to form a creamy, savory sauce. I will definitely be using this base again and switching up the protein/veggies. Thanks, Nora!

    1. You are welcome! Thank you for sharing your fabulous comments! I’m glad that you loved the recipe!

    1. I’m afraid this one won’t freeze so well, but I haven’t tried it. Pasta often becomes mushy once frozen, unless it’s in a saucy mac and cheese, or lasagna.

  11. This was absolutely delicious. It makes a serving for 8 people. I added a few sundried tomatoes. The vegan parmesan was bomb good!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.