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5 from 1 vote

Easy Vegan Sausage Mushroom Marinara Pasta

Course: main dish
Cuisine: gluten free option, no oil option, soy free, tree nut free option, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 8 ounces pasta of choice
  • 2 teaspoons olive oil or a few tablespoons vegetable broth
  • 10 ounces sliced mushrooms you can use button, portobello, or cremini
  • 2 vegan sausages of choice I used Field Roast Italian style, sliced, or 1 1/2 cups vegan beef-style crumbles, tempeh crumbles, or cooked lentils
  • 1 lb bite-sized broccoli florets or a 1 lb bag of frozen broccoli florets, defrosted according to instructions, which is what I used
  • 1 25- ounce jar marinara of choice
  • Vegan parmesan for topping


  • Bring a large pot of water to a rolling boil. Cook pasta according to package instructions.
  • While the pasta boils, heat the oil or broth in a large, roomy, deep skillet. Add the mushrooms and sausage slices. Cook, stirring often, for 7-10 minutes, or until the mushrooms have released their juices and are completely tender. Add the broccoli (if fresh) to the skillet, cover, and allow it to steam cook for 3-4 minutes, or until crisp-tender. If using defrosted, add the broccoli to the skillet and heat through.
  • Add the marinara sauce and pasta to the skillet. Mix everything and heat through. Divide into 4-5 portions and top with vegan parmesan of choice.