Vegetarian Spaghetti with Sausage
Elevate your pasta night with this hearty and flavorful Vegetarian Spaghetti with Sausage, a delicious twist on a classic Italian favorite. Made with tender spaghetti, savory plant-based sausage, and a vibrant homemade tomato sauce bursting with garlic, cherry tomatoes, and aromatic herbs like oregano and basil, this recipe delivers on taste while being entirely meat-free. Perfect for vegetarians or anyone seeking a satisfying dinner, this dish combines wholesome ingredients with bold flavors in just 40 minutes from prep to plate. Customize with optional vegetarian-friendly Parmesan for a touch of indulgence and serve warm for a crowd-pleasing meal that’s ideal for weeknight dinners or casual gatherings. Keywords: vegetarian spaghetti recipe, plant-based sausage pasta, easy tomato basil pasta, meatless dinner ideas.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 links plant-based sausage
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 2 tablespoons tomato paste
- 0.5 cups vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes
- 0.25 cups fresh basil leaves, chopped
- 0.25 cups Parmesan cheese (optional, use vegetarian-friendly)
- to taste salt
- to taste black pepper
Instructions
Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the spaghetti cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the plant-based sausage into rounds and saute them for 4-5 minutes, flipping occasionally, until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Saute the minced garlic for 1 minute until fragrant, taking care not to burn.
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the tomato paste, vegetable broth, dried oregano, and red pepper flakes. Simmer the sauce for 5 minutes until slightly thickened.
Return the browned plant-based sausage to the skillet and stir to combine. Season the sauce with salt and black pepper to taste.
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Sprinkle the chopped fresh basil over the pasta and gently toss to incorporate.
Divide the spaghetti among serving plates and garnish with freshly grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 18.9 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1240 mg | 95% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2681 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
