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!
Servings 6 servings
- 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
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.
- 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.
- 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.
- 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!
- Make sure you use dried and not fresh pasta!
- 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.
Serving: 6g | Calories: 512kcal | Carbohydrates: 94g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 62mg | Potassium: 1156mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3904IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 8mg