• 8 oz vegan sausage, sliced (such as Beyond Meat or Field Roast)
  • 8 oz pasta (such as penne or fusilli)
  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup vegetable broth
  • 1/2 cup unsweetened non-dairy milk (such as almond milk or oat milk)
  • 2 tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)


  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, heat the olive oil and cook the vegan sausage slices until browned on both sides. Remove from the skillet and set aside.
  3. In the same skillet, add the diced onion and cook until translucent. Add the minced garlic and cook for an additional minute.
  4. Pour in the can of diced tomatoes (undrained) and vegetable broth. Bring to a simmer and let cook for 5-7 minutes.
  5. Stir in the non-dairy milk, nutritional yeast, dried basil, and dried oregano. Let the sauce cook for an additional 5 minutes until it thickens.
  6. Add the cooked pasta and vegan sausage back into the skillet and toss to coat with the sauce.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley if desired.

This recipe serves 4-6 people, depending on portion size. It’s a great vegan comfort food dish that’s easy to make and packed with flavor. Enjoy!