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30 Vegan Pasta Recipes: Easy Sausage and Greens Pasta

Cook Time15 minutes
Total Time15 minutes
Servings: 2
Calories: 619kcal
Author: Nisha Vora


  • 6 ounces (170g) rigatoni (or other ridged pasta)
  • 2 links of your favorite vegan sausage (6-8 oz, 170-230g) (I like Beyond Meat or Field Roast Italian)
  • Olive oil, as needed
  • 2 cups (475-500g) of your favorite marinara sauce
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes, plus more to finish
  • 1 1/2 tablespoons nutritional yeast
  • 4 large handfuls of baby spinach or baby kale
  • 1 large handful of basil (slivered) or flat-leaf parsley (chopped)


  • Bring a large pot of water to a boil and salt the water generously. Add the pasta and cook according to the package directions just until al dente - don’t cook until soft, it will continue cooking in the sauce!
  • Meanwhile, slice or crumble the vegan sausage, depending on your variety (Beyond Meat crumbles; Field Roast slices).
  • Heat a large nonstick saute pan over medium-high heat. Once hot, add a touch of olive oil (if needed) and add the vegan sausage (if you have a good nonstick pan, you likely won't need oil). Cook, stirring occasionally, until the sausage is nicely browned.
  • While the sausage is cooking, mix the marinara sauce with the tomato paste, oregano, red pepper flakes, and nutritional yeast and stir to combine.
  • Once the sausage is mostly browned, add the spinach or kale and cook for 30-60 seconds until almost wilted but still bright green. Pour in the marinara sauce mixture and toss to combine.
  • Use a slotted spoon to transfer the hot cooked pasta from the pot into the saute pan. Toss the pasta with the sauce and sausage and stir to combine for about 1 minute.
  • Sprinkle with extra red pepper flakes or black pepper before serving, and top with basil or parsley.