One-Pot Bean & Sausage Pasta (Vegan)

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!

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!

Jump to:

• Ingredients & ways to adapt your one-pot pasta
• Helpful Tips
• Serving suggestions
• Storing and Freezing One-Pot Bean & Sausage Pasta
• How to make One-Pot Bean & Sausage Pasta - Step-By-Step Instructions
• Some more one-pot and pasta recipes you might enjoy:
• 📖 Recipe
• 💬 Comments

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. 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 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

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!
   
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.
   
   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.

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 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.

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.

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.

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).

Have you tried my One-Pot Bean & Sausage Pasta?

Please leave a comment to let me know what you thought, share your tips, tricks etc. If you have any questions, feel free to ask away too and I'll try and respond as soon as I can.

If you’ve made this recipe please rate it too! Thank you in advance!

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

Carbonara Sauce Recipe

Roasted Tomato & Basil Pasta (Vegan)

Vegan Butternut Squash Mac and Cheese

One Pot Leftover Ham and Pea Pasta

One Pot Smoked Sausage Jambalaya

Sausage & Lentil Casserole with Cavolo Nero

📖 Recipe

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.

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