If you’re looking for vegan comfort food, you’ve found the right recipe! This tomato and vegan sausage pasta dish really satisfies my cravings for spaghetti with meatballs or pasta shells with sausage ragu. Perfect for meat-free Monday or a totally vegan meal plan.

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*This is not a sponsored post, we are just fans of Richmond vegan sausages!*

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The best vegan sausages in my opinion

Since we have been cutting back on the amount of meat we eat as a family we have tried lots of different veggie and vegan sausages. I mentioned the Richmond ones in my post 10 Vegan Products that I Love as number one as they are an amazing meat substitute in terms of both texture and flavour.

Vegan protein sources

Although we are still not completely vegan in our house, we try to eat plant based for at least half of our meals. I always have a vegan breakfast and I would say 90% of the time my lunches are vegan too. Using meat substitutes like these sausages helps to ensure we get enough protein in our meals. I also like to use a lots of pulses like lentils, chickpeas and beans.

What kind of pasta to use

This recipe works with any pasta shape even spaghetti. This time I used these gluten free casarecce from Sainbury’s which are amazing for holding the sauce but we also love these fusilli corti col buco from Tesco – we call them squiggly pasta because of their curly shape!

Ingredients (to serve 2 adults & 2 children)

300-400g dried pasta

1 pack 6-8 vegan sausages – I use these ones from Richmond

2 tbsp olive oil

1 large or 2 small red onions diced

2 cloves garlic crushed

2 x 400g tins chopped tomatoes

1 tbsp tomato puree

1 vegetable or tomato stock cube

Dash of balsamic vinegar

1 tsp agave syrup

1 heaped tsp dried oregano

1/2 tsp dried thyme

Handful torn fresh basil leaves

Good pinch of salt & pepper

Method

Add the olive oil to a large frying pan and fry the onion and garlic until soft.

Add the chopped tomatoes, tomato puree, stock cube, balsamic, agave, oregano and thyme.

Simmer on a low heat for about 30 minutes stiring occasionally.

About 15 minutes before the sauce is ready, start to fry your sausages in a little oil. I use a griddle pan but you could use a normal pan or even grill them.

Boil the pasta as per the packet instructions.

A few minutes before everything is ready add the basil to the sauce and season to taste with salt and pepper. You can blitz the sauce a little if you want at this stage to make it smoother.

Chop the sausages into bitesize pieces and mix into the sauce.

Serve and enjoy!

Equipment you might need:

Griddle Pan

Deep Frying Pan with lid

Pasta Bowls

Ingredients:

Richmond Meat Free Sausages

Fusilli Bucati Corti

Chopped Tomatoes

Balsamic Vinegar

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