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+ servings

Vegan Sausage and Pepper Pasta

Hearty and quick weeknight dinner with a classic combo of sausage and peppers in a tangy marinara with pasta.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine fusion, Italian, Mediterranean, vegan
Servings 5 people
Calories 434 kcal


  • stovetop


  • 1 pound pasta of choice
  • 4 ea Vegan Italian Sausages cut in large rounds
  • 5 ea baby bell peppers cut in rings
  • 4 ea cloves garlic chopped
  • 1 cup collard greens chopped
  • 1 cup arugula
  • 1 can Crushed tomatoes 28 oz size
  • ½ cup asparagus ends chopped
  • 1 cup water
  • 1 tbsp extra virgin olive oil for sauteeing
  • 1 tsp italian seasoning
  • 1 tsp turbinado sugar you may sub sweetener of choice
  • 1 ea salt and pepper to taste
  • 1 ea crushed red pepper to taste to top


  • For proper timing always start by putting large pot of water on to boil for the pasta
  • chop all vegetables and ingredients
  • heat a large pan with oil on medium for saute then add the garlic and onions and cook for 5 minutes until browning and fragrant
  • next add sausage and cook for another 5 minutes stirring or tossing pan depending on skill level occasionally not constantly
  • add italian seasoning, bell peppers and collard greens, salt lightly and cook for 3 minutes
  • add canned tomatoes, water, and sugar and bring to a boil and cook for 5 minutes
    then taste for salt and adjust to taste
  • Toss cooked pasta with some of the sauce to prevent sticking then toss in the arugula to wilt only. Portion into bowls, ladle sauce and veggie/sausage mix over the top. Garnish with copious fresh groung black pepper and crushed red pepper flakes


This recipe works well with any kind of sausage. You could sub in other forms of protein as well like meatballs, tofu, tempeh or seitan. The sauce is tasty and versatile
Also to reach the goal of 20 minutes, pasta water should always be step one and the prep should be done while water is heating. When cooked in tandem this way, pasta dinners are one of the easiest and quickest dinners around.
The asparagus is cut from the ends which are usually discarded. I reserve them for soups and sauces. I do not use the part that is really woody but use the part that is still tender. I do this by keeping them in the elastic and using just the part above the elastic that is toward the tips. There is about 1 ½ inches of the stalk that isn't tender enough to eat grilled but is tender enough to eat in a presentation where they are braised in liquid. You may skip and it will not make a huge difference in the dish.


Calories: 434kcalCarbohydrates: 83gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 209mgPotassium: 602mgFiber: 6gSugar: 7gVitamin A: 834IUVitamin C: 20mgCalcium: 123mgIron: 3mg
Keyword comfortfood, Easy, garlic, hearty, pasta, simple
Tried this recipe?Let us know how it was!