Ingredients

The following ingredients have 4 Servings
  • 8 oz medium-sized pasta (dry)
  • 2 tbsp olive oil (separated)
  • 8 oz vegan sausage*
  • 1/2 yellow onion (diced)
  • 2 cloves garlic (diced)
  • 1 tbsp Italian seasoning
  • 2 tbsp flour
  • 2 cups vegan beef broth**
  • 1 15-ounce can diced fire roasted tomatoes
  • 8 oz vegan cream cheese
  • salt, pepper, red pepper flakes (to taste)
  • basil or parsley (for topping, optional)

Instruction

  • Bring a large pot of water to a boil. Cook pasta according to package instructions.
  • While pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sausage to the pan and use the end of a spatula to break apart the sausage. Lower heat to medium and cook until sausage is browned. Transfer sausage to a bowl and set aside.
  • Add the remaining tablespoon of olive oil to the skillet followed by the onion. Sauté for a couple of minutes, or until translucent. Add the garlic, Italian seasoning and a pinch of pepper to the skillet and sauté for an additional minute.
  • Add the flour to the skillet and whisk into the onion mixture. Allow it to cook off for one minute to remove the raw flour taste.
  • Slowly add the beef-less broth and tomatoes to the skillet. Bring mixture to a boil then lower heat and simmer for 5 minutes - or until it is slightly thickened. Whisk in cream cheese until smooth. 
  • Add drained pasta and sausage to the skillet and stir to combine. Taste and add salt, pepper and red pepper flakes to taste. Top with fresh herbs and serve.