Creamy Vegan Sausage Alfredo Pasta Recipe (Easy 20-Minute Dinner)

Looking for an easy, high-protein plant-based option? This Creamy Vegan Sausage Alfredo Pasta Recipe (Easy 20-Minute Dinner) features wholesome ingredients, incredible flavor, and simple step-by-step instructions!

Welcome to a delicious journey of flavors with our Vegan Sausage Alfredo recipe! This plant-based twist on a classic Italian favorite combines creamy Alfredo sauce, hearty vegan sausages, and fresh spinach for a meal that’s both satisfying and nutritious.

Whether you’re a longtime vegan or simply exploring new culinary horizons, this dish will delight your taste buds and become a staple in your meal rotation. Perfect for a family dinner or a special occasion, this recipe showcases how easy and flavorful vegan cooking can be. Let’s dive into the ingredients, helpful tools, and step-by-step instructions to make this delectable dish at home.

Ingredients & Substitutions

Homemade Vegan Alfredo Sauce

• Chickenless broth or vegetable broth: Both provide a rich base. Avoid beef-flavored broth to maintain the dish’s intended flavor.
• White onion: Adds sweetness and depth. If unavailable, yellow onions are a good substitute.
• Raw unsalted cashews: Key for the creamy texture. Soaked blanched almonds or sunflower seeds can be used as alternatives.
• Lemon juice: Provides brightness. Apple cider vinegar is an acceptable substitute.
• Minced garlic: Freshly minced for the best flavor. Garlic powder can be used if fresh garlic is not available.
• Nutritional yeast: Adds a cheesy flavor. Miso paste can be used to add a different umami flavor if needed.
• Vegan butter: Optional, for added richness. Can be replaced with extra virgin olive oil.
• Salt and black pepper: Adjust to taste. Sea salt and white pepper can also be used.

Toppings

• Chopped parsley: Adds a fresh garnish. Cilantro or basil can be substituted.
• Vegan parmesan cheese: For a cheesy finish. Nutritional yeast can be used as a simpler alternative.

Pasta

• Dry pasta noodles: Any shape works; rigatoni or fettuccine are recommended for best results.
• Vegan Italian sausages: Adds protein and flavor. Any favorite brand or homemade version will work well.
• Spinach: Adds freshness and nutrients. Kale or arugula can be used if preferred.
• Extra virgin olive oil: Used for cooking and adding flavor. Any light vegetable oil can be substituted.

Helpful Tools

• High-powered blender: Essential for achieving a smooth and creamy sauce.
• Medium and large pans: Necessary for cooking the broth, onions, garlic, sausage, and pasta.
• Strainer: Useful for draining cashews and pasta.
• Knife and cutting board: For chopping onions, garlic, and spinach.
• Wooden spoon or spatula: For stirring and mixing ingredients efficiently.

How to Make This Vegan Sausage Alfredo Recipe

Alfredo Sauce

Cover the cashews in boiling water and allow to soak for at least 10 minutes.

In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.

Reduce the broth, cooking for 5-7 minutes until most of the broth has evaporated.

Add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.

Strain the water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high-powered blender. Blend until smooth and creamy.

Sausage & Pasta

1. Start cooking the pasta noodles al dente according to the package instructions.
2. Cook the sausage rounds in a separate non-stick pan on medium heat with a little olive oil, following package instructions.
3. Add the creamy Alfredo sauce and chopped spinach directly into the same pan as the cooked sausage.
4. Cook on low-medium heat for 1-2 minutes until the spinach has wilted.
5. Mix in the cooked pasta noodles. Top with fresh herbs, black pepper, and vegan parmesan cheese if desired. Buon Appetito!

Notes For This Vegan Sausage Alfredo

• Chickenless Broth: Both “chickenless” vegan broth and vegetable broth work well. Avoid beef-flavored broth.
• Cashews: Soak for at least 10 minutes in boiling water for a smooth texture. If not soaked, the sauce may be gritty.
• Pasta Noodles: Any type works, with rigatoni or fettuccine being favorites. Try homemade vegan noodles for a special touch.

Tips & Tricks For This Vegan Sausage Alfredo

• Use fresh garlic and onions for the best flavor.
• Adjust the thickness of the sauce by adding more broth if needed.
• Toast the cashews lightly before soaking for a deeper flavor.
• Experiment with different pasta shapes to find your favorite combination.
• Make the Alfredo sauce ahead of time and store it in the fridge for up to 3 days.

Vegan Sausage Alfredo

Enjoy a creamy Vegan Sausage Alfredo with homemade Alfredo sauce, savory vegan sausage, and fresh spinach. Perfect for a delicious plant-based meal.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main, Main Course

Cuisine Italian

Servings 4 people

Ingredients

  

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Homemade Vegan Alfredo Sauce

• ▢ 2 cups chickenless broth (or vegetable broth)
• ▢ 1 large white onion, loosely chopped
• ▢ ½ cup raw unsalted cashews
• ▢ 1 tbsp lemon juice
• ▢ 5 cloves minced garlic
• ▢ 2-3 tbsp nutritional yeast
• ▢ 1 tbsp melted vegan butter (optional)
• ▢ salt and fresh ground black pepper to taste

Toppings

• ▢ chopped parsley to garnish
• ▢ vegan parmesan cheese

Pasta

• ▢ 400g dry pasta noodles of choice (or however much you like to cook for 4 servings)
• ▢ 4 vegan Italian sausages, sliced into rounds
• ▢ 3 large handful spinach, roughly chopped
• ▢ 1 tbsp extra virgin olive oil

Instructions

 

Alfredo Sauce

• Cover the cashews in boiling water and allow to soak for at least 10 minutes.
• In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
• Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated.
• Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
• Strain water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.

Sausage & Pasta

• Start cooking the pasta noodles al dente according to the package instructions.
• Next, cook your sausage rounds in a separate non-stick pan on medium heat with a little olive oil. Cook according to package instructions.
• Add the creamy alfredo sauce, and chopped spinach directly into the same pan as the cooked sausage.
• Cook on low-medium heat for 1-2 minutes or until the spinach has wilted.
• Mix in your cooked pasta noodles, top with fresh herbs, black pepper and vegan parmesan cheese if desired. Buon Appetito!

Notes

Chickenless Broth:

I have made this recipe both with "chickenless" vegan broth and with vegetable broth. It tastes amazing either way! Just don't use a beef-flavored broth as this will negatively affect the flavor. 

Cashews:

Make sure to soak your cashews for at least 10 minutes in boiling water. This will make them easier to blend and will result in a creamy texture. If they aren't soaked, or if you don't have a high-powered blender, you may end up with a gritty or nutty texture. 

Pasta Noodles: 

Any pasta noodles will work for this recipe however my favourites are rigatoni or fettuccine. If you have the time, check out my homemade vegan noodles recipe. Homemade noodles give your dish a restaurant-style quality at home! 

 

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 350g | Calories: 525kcal | Carbohydrates: 70g | Protein: 25g | Fat: 25g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 650mg | Potassium: 650mg | Fiber: 6g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg

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