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+ servings
5 from 2 votes

Easy Vegan Sausage Mushroom Marinara Pasta

Author - Gena Hamshaw
Yields: 4 servings


  • 8 ounces pasta of choice
  • 2 teaspoons olive oil, or a few tablespoons vegetable broth
  • 10 ounces sliced mushrooms (button, portobello, or cremini)
  • 2 vegan sausages of choice (I like Field Roast Italian style), chopped or sliced, or 1 1/2 cups cooked lentils or vegan "beef" crumbles
  • 1 lb bite-sized broccoli florets, or a 1-lb bag of frozen broccoli florets, defrosted according to instructions
  • 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.