One Pot Vegan Sausage Pasta with mushrooms and savory tomato sauce is a hearty and delicious family favorite. It’s easy to make and ready in 30 minutes, and it includes an oil-free option!
Happy day, foodie friends! Today, I’m sharing a super easy one-pot pasta recipe featuring earthy mushrooms and vegan sweet Italian sausage. It’s absolutely delicious and I know you’ll love it too!
When life is busy, having a few quick recipes on hand is priceless! This one-pot meal can be easily assembled and on the table in about 30 minutes. And because it’s made in one pot, that means less cleanup!
This recipe makes enough pasta to feed a crowd—or if you are only making it for a few, you will have plenty of leftovers for brown bag lunches or quick re-heat dinners. And it tastes even better the next day!
One-pot pasta meals are a true blessing and will always have a spot in the meal rotation!
Ingredients You’ll Need
Here is everything you’ll need, including substitutions and variations:
Onion and garlic: This classic aromatic duo adds tons of flavor. I used a Vidalia onion and jarred minced garlic for ease – so delicious!
Vegan sausage: I used Tofurky sausage that I had on hand. Another vegan sausage I recommend is Field Roast. Both taste great and come in several different flavors.
Mushrooms: For this recipe, I used baby Bellas. You can purchase them whole or pre-sliced for ease. I recommend using brown mushrooms because they are the most nutritious, but white will work in a pinch. Not a fan of mushrooms? Use 2 – 3 bell peppers (any color, cored and diced).
Tomatoes: You will use a large can (28 oz) of crushed tomatoes, but diced tomatoes would work just as well, especially if you prefer chunks of tomatoes. Or use a 14-oz can EACH of crushed and diced tomatoes. You can also use this quick and easy Homemade Marinara Sauce.
Herbs: Dried basil, oregano, and marjoram, with the option of adding fennel seeds are a flavorful mix. If you don’t have the individual herbs on hand, try using an Italian seasoning blend or herbes de Provence. Fresh parsley will be added at the end for a pop of color and herbaceousness.
Pasta: I opted for whole-wheat penne, but you can use any small-style pasta such as rotini, elbow, bowties, macaroni, etc.
How To Make Mushroom & Vegan Sausage Pasta
This is a step by step overview, the ingredient measurements and full printable recipe instructions are below.
Start with sauteeing the onions for 4 minutes. Add the garlic, sausage, herbs, and spices, and continue to cook for 1 – 2 minutes.
Add the mushrooms, tomatoes, pasta, and broth.
Give a good stir. Bring the mixture to a boil, and simmer for 15 – 20 minutes, until pasta is tender.
And that’s it! You can now enjoy this delicious pasta and give yourself a pat on the back for a job well done!
Recipe Tips
- Make it spicy. Add red pepper flakes with the herbs to spice it up!
- Cook it faster. Instead of cooking the onion, sausage, and garlic first, simply place all the ingredients in the pot, minus the parsley, bring to a boil, and continue with the recipe. It will cut at least 5 to 6 minutes off the cooking time.
- If you don’t care for mushrooms, replace them with diced bell peppers (any color).
- This recipe serves 6 – 8 and can easily be scaled down (or up for a larger crowd). Any leftovers are great for meal prep!
Serving Suggestions
How To Store, Freeze & Reheat
Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.
Freezer: This pasta dish is freezer-friendly, and can be kept for up to 2 – 3 months in freezer-safe containers. Let thaw before reheating.
Reheat: Warm on the stovetop over low heat, adding a splash of water or pasta sauce so it doesn’t stick to the pan until warmed through. Alternatively, reheat in the microwave oven using 30 – 60 second intervals, stirring between each interval, until warmed through.
Meal prep: This recipe is great for meal prep using these multi-use freezer-safe storage containers (affiliate link).
More Easy Pasta Recipes!
If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
ONE-POT VEGAN SAUSAGE PASTA
One-pot vegan sausage pasta with is a hearty and delicious lunch or dinner that’s easy to make and ready in 30 minutes!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 6 – 8 1x
- Category: Entree, Pasta
- Method: simmer
- Cuisine: Vegan
Saute: In a large pot or Dutch oven, heat oil over medium-high heat. Add onion and saute for 4 – 5 minutes. Add garlic, sausage, and herbs (and optional spices), and cook another 1 – 2 minutes, stirring occasionally.
Simmer: Add the mushrooms, tomatoes, broth/water, pasta, a good pinch of salt, and a twist of fresh cracked pepper. Bring the mixture to a boil, give it a good stir, cover, reduce heat to low, and let simmer at a constant gentle rolling boil for 15 minutes, stirring occasionally. Remove from heat, stir in the parsley, and give it a good stir.
Serve with a little extra parsley over top and a light dusting of Almond Parmesan. Pair it with a slice of your favorite crusty bread. We love this homemade Artisan Bread.
Serves 6 – 8
Store: Leftovers can be stored in the refrigerator in a covered container for 5 – 6 days.
Notes
Herbs: If you have Italian seasoning on hand, feel free to use 2 teaspoons in place of the spices listed above.
Tomatoes: If you prefer chunks, use diced tomatoes. Alternatively, use one can (14 oz) of each crushed and diced tomato for in between.
Pasta: Feel free to use any type of short pasta, such as elbow, shells, macaroni, rotini, bowtie, etc.
If you don’t care for mushrooms, replace them with diced bell peppers (any color).
This makes a large portion, cut the recipe in half if you prefer.
To make this recipe even faster, instead of cooking the onion, sausage, and garlic first, simply place all the ingredients in the pot, minus the parsley, bring it all to a boil, and continue on with the recipe as stated. This will cut at least 7 minutes off the cooking time.
Nutrition information is calculated using 1 tbsp oil, 4 tofurky Italian sausages, and whole wheat pasta.
Updated: This recipe was originally published in September 2016. It was retested and updated with new photos and helpful tips in May 2024.
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