Mushroom and Vegan Sausage Pasta Recipe

This recipe for mushroom and vegan sausage pasta (The Simple Veganista) is a hearty warming supper, if ever there was one. The veggies and sausages (try Moving Mountains, found in stores) are cooked up in a savoury tomato sauce, for a dish that is simple to make, and on the table in half an hour.

Avoid sausages for young children and choking hazards. For older children, cut sausages into thin strips). Read more on food safety for people and pets (mushrooms, onion, garlic and vegan sausages are unsafe near animals).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

What Brand of Pasta to Use?

The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.

How to Cook Pasta (like the Italians)

Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.

Serve with Plant-Based Parmesan

Everything tastes better with a little grated cheese on top. But Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.

Instead, just grate your favourite vegan cheese on top. Or learn to make plant-based parmesan! It’s very simple, and once mastered, you’ll never go back!