Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
whole wheat pasta dish with red sauce, vegan sausages and vegetables

Weeknight Pasta


  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Simple pasta dish loaded with vegetables.


Ingredients

Scale
  • 16 ounces uncooked whole-wheat pasta
  • 12 ounces vegan Italian sausage links (sliced into coins)
  • 2 (24 ounces) jars of marinara sauce or 5-6 cups of homemade marinara sauce.
  • 16 ounces frozen broccoli/cauliflower/carrot mix
  • 1 cup frozen corn
  • 3 handfuls fresh baby spinach
  • Vegan parmesan

Instructions

  1. *Allie’s tip: since we’re not using oil, if ingredients stick in the pan, try adding a couple of tablespoons of water or vegetable broth to the pan.
  2. Add the sliced sausage it to a dry sauté pan and stir so it browns on all sides.
  3. Start your uncooked pasta and cook according to the directions on the package.
  4. When the sausage is lightly browned add the frozen broccoli/cauliflower blend. Cook until the vegetables are heated through and start to brown.
  5. When the vegetable mix is done cooking add the frozen corn and spinach to the pan. Place the lid on the pan for the spinach to steam and wilt.
  6. Occasionally stir everything to make sure it cooks evenly.
  7. When the pasta is done drain it and add it back to the pot.
  8. Add the vegetable mixture and the two jars of marinara sauce to the pot with the pasta. Heat on low to warm up the pasta sauce. Occasionally stir to help the sauce warm up.
  9. When done, dish up and serve with a sprinkle of vegan parmesan on top.
  • Category: Main Course
  • Method: stovetop
  • Cuisine: American

Keywords: kid friendly vegan pasta recipes