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An overhead image of a white bowl, which is filled with a vegan pasta dish made with plant-based sausage, broccoli, and marinara sauce.
5 from 4 votes

Easy Vegan Mushroom Marinara Sausage Pasta

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients

  • 8 ounces pasta of choice (225g; a medium pasta shape, such as penne or fusilli, works best)
  • 2 teaspoons olive oil
  • 10 ounces sliced mushrooms (button, portobello, or cremini are my favorites to use in this recipe)
  • 2 vegan sausage links of choice, chopped or sliced*
  • 1 lb bite-sized broccoli florets, or a 1-lb bag of frozen broccoli florets, defrosted according to instructions (455g)
  • 2 1/2 cups 20-minute marinara sauce (substitute a store-bought marinara sauce of choice)
  • cashew parmesan cheese (for topping)

Instructions

  • 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.

Notes

* See post text for substitution options