vegan sausage pasta with a rich Slow-cooked tomato sauce

A mouthwatering meal that will have you reaching for seconds…

Prep | 5 mins

Cook | 30-60 mins (limited hands-on time)

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free



1tbsp extra virgin olive oil

2x 200g punnets, on-the-vine cherry tomatoes

4x large salad tomatoes, rough chopped

2tbsp red wine vinegar

2tbsp balsamic vinegar

Large fistful of basil, leaves finely chopped and stalks bashed (half of the leaves reserved for the topping)

Salt and freshly ground black pepper

100ml retained pasta water

1 pack of 6 vegetarian sausages


250g penne

1tbsp olive oil

2 large tbsp vegan cream cheese

Salt and lots of freshly ground black pepper


50g vegan mature cheddar, grated

The reserved basil leaves


Heat the oil in a large skillet or frying pan then add the tomatoes and fry for 5 minutes. Add the basil stalks and half the basil leaves, the balsamic vinegar and the red wine vinegar. Turn down the heat to a simmer and put the lid on. Cook for 30-60 minutes (a longer cooking time results in a thicker more flavourful sauce) and gradually add the reserved pasta water. The starchy water results in a thicker sauce that will stick to the pasta. Remove the basil stalks before serving

Grill the sausages according to packet instructions then set aside to cool. When cool cut into bite sized pieces and add to the tomato sauce

Cook the pasta according to packet instructions, around 10 mins. Once cooked and drained (reserve around 100ml of the pasta water), add back to the pan with the oil and cheese and stir to combine

When ready to serve, heat the pasta through and portion into serving bowls. Top with the slow cooked tomatoes and sausages, grate over with cheese and sprinkle with the reserved basil. Absolutely delicious! Enjoy x

Copyright (c)

Published by misterrands


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