• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Dinner Recipes

    Published: Feb 25, 2021 · Modified: Jan 10, 2024 by joskitchenlarder · 16 Comments. · This post may contain affiliate links ·

    One-Pot Bean & Sausage Pasta (Vegan)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    One-pot bean and sausage pasta pin.

    This bursting with goodness One-Pot Bean & Sausage Pasta is our family favourite! Packed full of beans and vegetables this vegan pasta is super quick to throw together with minimum washing up too!

    Finished one-pot bean & sausage pasta in a pot.

    There is so much about this one-pot bean and sausage pasta dish I love:

    • My kids are HUGE fans!
    • It's super quick and easy to throw together even on a weeknight.
    • If you are looking for a dish you can easily adapt to the ingredients you've got available, this one is it!
    • This simple vegan pasta is delicious, almost stew-like and despite being healthy it is a proper comfort food!

    Ingredients & ways to adapt your one-pot pasta

    When it comes to what ingredients to use in this recipe, I'm presenting you with basic framework. You can either follow it to the letter or make use of whatever vegetables and beans you've got available.

    Vegan Sausages - I must admit, I don't use them in my cooking a lot but will occasionally buy a pack (much to my kids' delight). We like Richmond Meat-Free Sausages (UK) which taste really nice and work fantastically well in this pasta stew!

    Having said that, you can easily leave the sausages out. This one-pot pasta with all the veggies and beans is actually really filling and will make a substantial meal without them.

    Holy Trinity of Veg (Mirepoix, Sofrito) - This is your basic flavour base that consists of onion, carrots & celery. They are all finely chopped and will add wonderful flavour to your pasta sauce. I would suggest sticking to these three and then adding more veg if you want to.

    I would add garlic here too which will technically turn trinity to 4 but that's only a minor detail, don't you think?

    Extra Vegetables - Use that forgotten broccoli stalk that you didn't want to throw away but were unsure how to use (also check out my Broccoli Stalk Soup). Chunks of red bell pepper or courgette are other options.

    I like adding some fresh spinach at the very end of cooking (together with beans) for the colour and nutrition. You could also use chopped kale or chard (including their stalks). I would add these a bit earlier though, perhaps half way through cooking your pasta. You could also cook them separately and serve the side.

    Beans - You can really go to town here! Butter beans, borlotti beans and chickpeas are only suggestions. Any other beans will work here too (we like aduki, borlotti and black-eyed beans).

    Herbs - I like using good old mixed herbs but again you could use your favourite herb combo here.

    Mustard - I like to add generous teaspoon of wholegrain or dijon mustard to my pasta at the very end of cooking. It adds that lovely umami flavour. You can of course leave it out if you want.

    Passata - This one-pot pasta is supposed to be tomato based hence the use of passata. You could easily substitute it with some chopped tomatoes (you might need a bit more stock here or simply use 2 tins instead of 1).

    Dried Pasta - Wholewheat pasta is what we use but white pasta will work fine too. Make sure you're using dried and not fresh pasta though

    Angle shot of one-pot pasta.

    Helpful Tips

    This delightful one-pan veggie pasta pretty much makes itself but these simple tips will hopefully make it a success every time you cook it!

    1. This one-pot pasta will serve 4-6 people pretty generously but remember you can easily scale it up or down as long as you keep the ratio of pasta to stock. You might also need to adjust the pot size if you decide to go large and cook for crowds!
    1. As pasta cooks it will absorb a lot of the sauce so you might need to adjust consistency by adding extra liquid.

      Depending on your preferences and whether you like drier or more saucy, stew-like pasta simply add extra stock as required!
    1. Make sure you use dried and not fresh pasta!
    1. Experiment with different vegetables and beans too. Make sure that veggies that need a bit more cooking to soften are added at the earlier stage (broccoli stalk, kale, pepper, green beans) and ones that don't need much cooking at all (spinach, frozen peas, sweetcorn) are added at the very end.

      I often add some broccoli florets which I steam separately and pop on top of kids' portions for even more goodness. I find this way to be easier to get the florets exactly the way we like them.

      You could, however, cook them in the pot by adding them in around the same time as pasta or later if you prefer them with a crunch.
    Portion of pasta in a bowl with full pot behind.

    Serving suggestions

    This one-pot bean and veggie pasta is perfect as is but if you don't add any greenery to the dish you could serve it with your favourite steamed greens on the side (kale, spring greens, Cavolo Nero, broccoli etc.)

    Sprinkling of vegan parmesan or even some nutritional yeast on its own will be a nice addition too. If you're not following plant based diet you could of course use regular parmesan instead.

    Personally we love it with some vegan garlic bread or a thick slice of freshly baked homemade bread topped with some homemade vegan pesto.

    Check out my Easy Wholemeal No-Knead Bread, Irish Soda Bread with Yogurt or delicious Vegan Soda Bread if you're after easy bread recipes.

    Finished one-pot pasta in a pan on a board.

    Storing and Freezing One-Pot Bean & Sausage Pasta

    This yummy bean and sausage pasta makes brilliant leftovers. Simply store it in the fridge and eat within 3 days. It will freeze well too for up to 3 months.

    You will notice that it will dry out a bit when in the fridge so if you intend to reheat and/or freeze it I would suggest making it a bit more of a stew consistency by increasing the amount of stock you use.

    Alternatively, you can simply add a bit more stock or passata as you reheat it the following day or after defrosting.

    Reheat in the microwave or in a pan on the stove.

    Portion of pasta in a bowl.

    How to make One-Pot Bean & Sausage Pasta - Step-By-Step Instructions

    Start by preparing your vegetables as per recipe card below. I like to use my trusty food processor to help me here but you can easily do it all by hand.

    Once you've done your veggie prep, take your sausages and cut them into small meatball-like pieces.

    Next, heat up tablespoon of oil in a casserole pan and fry them until browned slightly on all sides, then remove them from the pan and set aside.
    [Note: If you're not using sausages then go straight to the next step]

    Add a little more oil to your pan and follow with all of your chopped vegetables.

    Sautee them until softened (8-10 minutes) stirring from time to time.

    Next add dried herbs, passata and veggie stock. Give it all a good stir and bring the mixture to boil. You might want to give it a little taste at this point and adjust seasoning with salt and pepper as per you liking.

    Sauteeing sausages & veggies, preparing the sauce.

    Lower the heat to medium and add pasta and sausage pieces (if using). Give it all a good stir and simmer for approx. 10 minutes until pasta is cooked as per your liking or tiny bit under (it will cook some more with the beans).

    Add beans and continue simmering for another couple of minutes until they're warmed through.

    Taste and adjust seasoning if required. I like to add a generous teaspoon of mustard here too for that umami flavour but you can leave it out if you want.

    Serve sprinkled with some fresh parsley and some vegan parmesan (recipe coming soon).

    Adding pasta, sausages, beans & simmering until cooked.

    Have you tried my One-Pot Bean & Sausage Pasta?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    Some more one-pot and pasta recipes you might enjoy:

    Carbonara Sauce Recipe

    Sweet Potato and Black Bean Stew

    Roasted Tomato & Basil Pasta (Vegan)

    Vegan Butternut Squash Mac and Cheese

    One Pot Leftover Ham and Pea Pasta

    One Pot Smoked Sausage Jambalaya

    Vegan Sausage Casserole with Lentils & Cavolo Nero

    Easy Lentil Ragu (Vegan)

    📋 Recipe

    Finished one-pot bean & sausage pasta in a pot.
    Print Pin
    5 from 3 votes

    One-Pot Bean & Sausage Pasta (Vegan)

    This bursting with goodness One-Pot Bean & Sausage Pasta is a firm family favourite! Packed full of beans and vegetables this vegan pasta is super quick to throw together minimum washing up too!
    Course Dinner, Midweek Dinner
    Cuisine British, International
    Keyword One-pot bean & sausage pasta, One-pot pasta, vegan pasta

    Equipment

    • Food Processor*
    • Cast Iron Shallow Round Casserole*
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 6 servings
    Calories 512kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 1 pack your favourite vegan sausages we like Richmond Meat-Free Sausages (optional)
    • 1 large onion peeled and finely chopped
    • 2 celery sticks finely chopped
    • 2 carrots peeled and finely chopped
    • leftover broccoli stalk peeled and finely chopped
    • 2 plump garlic cloves minced, grated or finely chopped
    • 500 g carton tomato passata see notes
    • 1.3 ltr veggie stock from cube is fine, I use Kallo
    • 1 tablespoon mixed herbs
    • 400 g whole wheat pasta I used fusilli
    • 400 g tinned butter beans drained and rinsed
    • 400 g tinned chickpeas drained and rinsed
    • 1 teaspoon or to taste wholegrain or dijon mustard chopped
    • 2 tablespoon rapeseed / olive oil
    • salt, pepper to taste
    • chopped fresh parsley to garnish

    Instructions

    • Prepare your vegetables by peeling and chopping them as per above. I like to use my food processor here to make my life easier.
    • Once you've done your veggie prep, take your sausages and cut them into small meatball-like pieces.
    • Next, heat up tablespoon of oil in a casserole pan and fry them until browned slightly on all sides, then remove them from the pan and set aside. 
      [Note: If you're not using sausages then go straight to the next step]
    • Add a little more oil to your pan and follow with all of your chopped vegetables.
    • Sautee them until softened (8-10 minutes) stirring from time to time.
    • Next add dried herbs, passata and veggie stock. Give it all a good stir and bring the mixture to boil. You might want to give it a little taste at this point and adjust seasoning with salt and pepper as per you liking.
    • Lower the heat to medium and add pasta and sausage pieces (if using). Give it all a good stir and simmer for approx. 10 minutes until pasta is cooked as per your liking or tiny bit under (it will cook some more with the beans).
    • Add beans and continue simmering for another couple of minutes until they're warmed through.
    • Taste and adjust seasoning if required. I like to add a generous teaspoon of mustard here too for that umami flavour but you can leave it out if you want.
    • Serve sprinkled with some fresh parsley and some vegan parmesan.

    Notes

    • Nutritional information is approximate, per serving based on 6 servings and should be treated as a rough guideline only. 
    • Feel free to substitute passata for chopped tomatoes (for more alternatives see paragraph on "Ingredients and ways to adapt your one-pot pasta" above.
    • Leftovers can be stored in the fridge for up to 3 days. Alternatively, freeze in a freezer safe container for up to 3 months. (See tips regarding reheating and freezing in the paragraph "Storing and freezing" above.
    TIPS: 
    1. This one-pot pasta will serve 4-6 people pretty generously but remember you can easily scale it up or down as long as you keep ratio of pasta to stock. 
    2. As pasta cooks it will absorb a lot of the sauce so you might need to adjust consistency by adding extra liquid. Depending on your preferences and whether you like drier or more saucy, stew-like pasta simply add extra stock as required!
    3. Make sure you use dried and not fresh pasta!
    4. Experiment with different vegetables and beans too. Make sure that veggies that need a bit more cooking to soften are added at the earlier stage (broccoli stalk, kale, pepper, green beans) and ones that don't need much cooking at all (spinach, frozen peas, sweetcorn) are added at the very end.

    Nutrition

    Nutrition Facts
    One-Pot Bean & Sausage Pasta (Vegan)
    Amount Per Serving (6 g)
    Calories 512 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g5%
    Trans Fat 1g
    Sodium 62mg3%
    Potassium 1156mg33%
    Carbohydrates 94g31%
    Fiber 12g48%
    Sugar 11g12%
    Protein 23g46%
    Vitamin A 3904IU78%
    Vitamin C 14mg17%
    Calcium 102mg10%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published in January 2018 and republished in February 2021 with updated recipe card, process photos, tips and better layout improving user experience. Recipe itself has been updated to include plant based ingredients only.

    Linkies

    Cook Blog Share with Easy Peasy Foodie , Cook Once Eat Twice, Simple and in Season 

    More Vegan Dinner Recipes

    • Butternut squash and red lentil soup in a bowl garnished with parmesan and three pan fried sage leaves.
      Butternut Squash and Red Lentil Soup with Sage
    • Platter with a row of kohlrabi schnitzel slices garnished with dill.
      Kohlrabi Schnitzel
    • Soup in a bowl ready to serve.
      Classic Carrot and Coriander Soup
    • Close up of sweet potato and black bean stew served with quinoa.
      Sweet Potato and Black Bean Stew

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Desicart says

      March 04, 2021 at 6:19 am

      5 stars
      Yum! This looks so delicious and tasty!

      Reply
      • joskitchenlarder says

        March 09, 2021 at 10:39 am

        Thanks! 🙂

        Reply
    2. Claire says

      March 28, 2018 at 2:29 am

      Yummy. It looks so hearty and comforting. I going to try and make it this weekend. By the way, would the recipes work without beans. I'm thinking of making one with and other without beans because my hubby gets quite a bit of gas when he eats beans.

      Reply
      • joskitchenlarder says

        March 28, 2018 at 8:46 am

        Thanks Claire! 🙂 By all means you could leave the beans out if they don't agree with your hubby. I do like them in this dish as they add yet another texture and a bit of bulk too. Perhaps you could stir in couple of handfuls of frozen sweetcorn instead towards the end of cooking. Thanks for stopping by!

        Reply
    3. Balvinder says

      January 14, 2018 at 8:24 pm

      I saw this on IG and had to come over to take a look. What a fantastic and filling recipe with meatballs, beans, pasta, and vegetables.

      Reply
      • joskitchenlarder says

        January 14, 2018 at 8:34 pm

        Hello Balvinder, I'm so happy you like the recipe. It's a firm favourite in our house and I'm always really pleased when there are clean plates and happy faces all round plus me knowing that the meal was not only delicious but also nutritious 🙂

        Reply
    4. Corina Blum says

      January 14, 2018 at 8:20 pm

      This sounds super delicious! I also love one pot meals and think beans and sausages go so well together. I'd happily eat a big plate or bowlful of this. Thanks for sharing with #CookOnceEatTwice x

      Reply
      • joskitchenlarder says

        January 14, 2018 at 8:30 pm

        Thanks so much Corina! 🙂 Meals with beans and meatballs are always a huge hit here. Lots of added veg and not a lot to wash up, my job is done lol 🙂 x

        Reply
    5. Cat says

      January 12, 2018 at 9:00 pm

      This looks so tasty! Love that you can cook it all in one pot and that you can use whatever veggies you have in your fridge x

      Reply
      • joskitchenlarder says

        January 12, 2018 at 9:17 pm

        Thanks Cat! 🙂 I do love versatility of it too and not having to cook pasta in a separate pot which then needs to be washed is a huge incentive indeed lol. x

        Reply
    6. Eb Gargano | Easy Peasy Foodie says

      January 11, 2018 at 9:01 pm

      This is SO up my street, as I think I've already told you. It's just perfect winter comfort food...plus I am always a sucker for one pots! Thanks for linking up to #CookBlogShare. Eb x

      Reply
      • joskitchenlarder says

        January 12, 2018 at 10:05 am

        Thanks Eb! 🙂 I knew you would like the idea of a one pot lol 🙂 We do love this pasta pot and can never get enough especially on a cold winter's evening. 🙂 x

        Reply
    7. Louise Fairweather says

      January 09, 2018 at 8:19 pm

      Oh I do love butterbeans, but wouldn't have put them with meatballs until now #cookblogshare

      Reply
      • joskitchenlarder says

        January 09, 2018 at 8:57 pm

        Thanks Louise 🙂 I know what you mean, but they do go together really well and complement each other nicely. I love using butter beans to bulk up dishes with some extra goodness and texture too. Tasty little rascals 😉

        Reply
    8. Jessica Cantoni says

      January 09, 2018 at 4:52 pm

      Oh my gosh, this looks delish! I love everything about it: meatballs, pasta AND beans! Yum. I think I might be trying this for one of our weekly dinners x

      https://www.jesseatsandtravels.com

      Reply
      • joskitchenlarder says

        January 09, 2018 at 8:49 pm

        Hi Jess, Thanks so much! It is quite a delicious combo indeed 🙂 I hope you like it if you decide to give it a go! x

        Reply

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.