This Instant Pot Vegan Sausage Pasta is a quick and mouthwatering comfort meal made with savory vegan sausage, hearty pasta, and fresh veggies in a rich tomato sauce–all made in one pot! Ready in just 30 minutes, it’s the perfect dish for busy weeknights.
Transform your weeknight dinners with this minimal-prep vegan sausage pasta recipe–a filling, flavorful dish that’s as easy to make as delicious. The savory vegan sausage pairs perfectly with the tender pasta and vibrant veggies simmered in a homemade Italian tomato sauce. Thanks to the magic of the Instant Pot, this simple recipe is packed with flavor and requires only a few minutes of hands-on preparation.
Serve this comforting vegan pasta for family dinner paired with crusty bread and a simple green salad. Or make a double batch for effortless reheatable meals throughout the week. Meat-eaters and vegans alike will love the savory flavors and satiating texture, making it a crowd-pleaser everyone can enjoy!
For more easy vegan pasta recipes, check out my Mushroom Alfredo Pasta, Vegan Pasta Puttanesca, or Vegan Butternut Squash Mac and Cheese.
Ingredients
Vegan Sausage: Choose your favorite brand of plant-based sausage or easily make your own at home. Consider choosing a smoky or spicy variety for an extra kick. You can also use plant-based meat crumbles or marinated tofu as an alternative.
Pasta: Any short pasta, such as fusilli, penne, or rigatoni, works well in this recipe. Ensure the pasta is dry and uncooked when adding it to the Instant Pot. Alternatively, swap with gluten-free pasta to suit dietary needs.
Crushed Tomatoes: For a rich, flavorful sauce, use a high-quality can of crushed tomatoes without added salt or sugar. If you prefer a chunkier sauce, you can use diced tomatoes instead.
Onion: Use a yellow onion for a subtle, sweet, savory flavor or a red onion for a sharp sweetness in the veggie sausage pasta. For a milder taste, use shallots.
Garlic: Fresh garlic cloves are best for a robust flavor. Mince them finely or use a garlic press to save time. For convenience, you can use pre-minced storebought garlic or swap in ½ teaspoons of garlic powder in a pinch.
Red Bell Pepper: Adds a subtle sweetness and vibrant color. If you prefer, you can substitute with yellow or orange bell pepper, or a combination of colors.
Vegetable Bouillon Paste: To add depth and richness to the sauce, I recommend using a quality brand of vegan bouillon paste, such as Better Than Bouillon. Alternatively, you can use vegetable broth.
Herbs & Spices: Dried basil, oregano, and a pinch of cane sugar balance the acidity of the tomatoes and enhance the overall flavor of the sauce. Ground black pepper adds a mild heat and fresh chopped parsley or basil makes a delicious garnish.
Dry White Wine: A dry white wine like pinot grigio or chardonnay adds acidity and depth to the sauce. If preferred, you can substitute 1:1 with vegetable broth.
Kale: Adds a nutritious, earthy flavor that balances the richness of the sausage and paste. Remove the stems and chop the leaves into bite-sized pieces. You can also use baby spinach or Swiss chard.
How to Make Vegan Sausage Pasta
- Sauté Veggies. Turn the Instant Pot setting to “Sauté High.” Add the oil to the pan. Add the diced onion, garlic, and red bell pepper when the oil is warm. Stir well, and sauté until the veggies start to brown, for about three minutes.
- Deglaze the Pot. Pour the white wine into the pot. Use a wooden spoon to scrape off any stuck bits of the veggies, deglazing the pan as it simmers.
- Add Seasonings. Add the sugar and dried herbs and stir well to combine.
- Add Remaining Ingredients. Layer the kale, pasta, water, bouillon paste, crushed tomatoes, salt, and pepper into the Instant Pot–in that order. To avoid the “Burn Food” warning, do not stir!
- Pressure Cook. Secure the lid on the Instant Pot and set it to Pressure Cook on High for 4 minutes. It will take about 10 minutes to come to pressure. Note: If you are using an Instant Pot Max, do not use the “Max” setting for the pressure cook level; use “High.”
- Prepare Sausage (Optional). While the pasta cooks, you can pan-fry the sausage if desired. If using store-bought sausage, follow package instructions to ensure it is thoroughly cooked before adding it to the cooked pasta.
- Quick Release. Once the cooking time is complete, perform a quick release (according to your model). Press “Cancel” on the Instant Pot, open the lid carefully, and stir the pasta.
- Serve. Let the pasta cool for a few minutes to allow the pasta to absorb any excess moisture, then adjust the seasoning with more salt and pepper if needed. Add the prepared chopped sausage and garnish with fresh parsley or basil before serving. For extra yumminess, serve the pasta with this super easy Walnut Parmesan (seen in the photos)!
Recipe Pro-Tips
- Pan-frying the sausage. The vegan sausage can be pan-fried before chopping and adding to the pasta. If you are using Beyond Meat sausage, follow the package instructions and cook the sausage thoroughly before adding it to the pasta. If you are making your vegan sausage from scratch, there is no need to pan-fry it before adding it to the pasta. Follow package directions for other store-bought vegan sausages.
- Don’t skip the deglazing. Deglazing the pot with white wine (or vegetable broth) not only adds flavor to plant-based pasta recipes but also prevents the ingredients from sticking to the bottom, ensuring everything cooks evenly.
- Layer ingredients properly. To avoid the dreaded “Burn Food” warning, layer the ingredients in the Instant Pot in the order listed and refrain from stirring after adding the tomatoes; let the Instant Pot take care of the rest!
- Quick release for perfect pasta. Using the quick-release method after the pasta and sauce cook ensures that the pasta stays al dente and doesn’t overcook in the residual heat.
Recipe Variations
Below are optional variations to customize your vegan pasta dishes are you please:
- Spicy: Add 1-2 teaspoons of red pepper flakes, a pinch of cayenne, or a dash of hot sauce when sautéing the vegetables for a spicy vegan pasta.
- Creamy: Stir in ½ cup of full-fat coconut milk, cashew cream, or shredded vegan cheese after pressure cooking for a creamy, indulgent sauce.
- Mediterranean: For Mediterranean-inspired pasta, incorporate kalamata olives, artichoke hearts, and sun-dried tomatoes, and use a vegan sausage with herbs like rosemary and fennel.
Serving Suggestions
Enjoy this dairy-free sausage pasta with a side of crusty bread to soak up the rich tomato sauce, or pair it with some of our favorite recipes below for a complete meal:
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a pot on the stovetop or the microwave until heated through. Add a splash of water or vegetable broth to restore the moisture if needed.
Frequently Asked Questions
Yes! You can make pasta recipes with vegan sausage on the stovetop instead of in the Instant Pot. Cook the noodles separately according to package directions. Meanwhile, follow the same sauté and deglazing directions for the sauce ingredients in a large pot over medium heat. Add the remaining sauce ingredients, bring the mixture to a boil, then reduce to a simmer and cover partially with a lid to simmer for at least 10 minutes so the flavors meld. In a skillet, pan-fry the vegan sausage. Then combine the cooked noodles, sauce, and sausage, and enjoy!
Most dry pasta is vegan, but I recommend checking the ingredients to be sure it does not include eggs or dairy products. Everything in this Instant Pot vegan pasta recipe is 100% plant-based!
More Vegan Sausage Recipe Ideas
Recipe Card
- 2 tbsp extra virgin olive oil, or avocado oil
- ½ yellow or red onion, diced
- ½ red bell pepper, diced
- 3 minced garlic cloves
- ½ cup dry white wine, such as pinot grigio or chardonnay
- 2 tsp cane sugar
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- 3 cups raw kale, stems removed and chopped
- ½ lb 8 ounces short pasta, I used the fusilli corti bucati from Trader Joe’s
- 1 cup water
- 2 tsp vegetable bouillon paste, such as vegetable Better Than Bouillon paste
- 28 oz can crushed tomatoes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 vegan sausages, chopped
- ¼ cup chopped fresh parsley or basil, for garnish
- vegan walnut parmesan , recipe here
Prevent your screen from going dark
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Turn the Instant Pot setting to Sauté High. Add the oil to the pan. Add the diced onion, garlic, and red bell pepper when the oil is warm. Stir well, and sauté until the veggies start to brown, about three minutes.
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Pour the white wine into the pot. Use a wooden spoon to deglaze or scrape off any stuck bits of the veggies from the pan as it simmers.
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Add the sugar and herbs and stir.
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Add the kale, pasta, water, bouillon paste, crushed tomatoes, salt, and pepper to the Instant Pot. Note: Be sure to add the ingredients in that order, and DO NOT STIR. Stirring the tomatoes may cause them to char and trigger a “Burn Food” warning from the Instant Pot.
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Place the lid on the Instant Pot and lock in place. Set the machine to Pressure Cook on High pressure for 4 minutes. It will take the machine about 10 minutes to come to pressure before cooking begins. Note: If you are using an Instant Pot Max, do not use the Max setting for the pressure cook level; use High. *
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When the 4-minute pressure cook is complete, immediately do a quick pressure release to release the pressure from the Instant Pot. Depending on your IP model, this may be done by pressing a touchscreen panel button or twisting the pressure valve. When the pressure pin on the lid is down, you can safely open the lid. Press cancel on the Instant Pot, and stir the pasta. Note: Please check the instructions for your Instant Pot if you are unsure how to release the pressure or safely open the lid.
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Let the pasta cool for a few minutes to allow the pasta to absorb any excess moisture.
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Stir in the chopped vegan sausages. Season with more salt and pepper to taste, and garnish with walnut parmesan, and fresh parsley or basil when serving.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a pot on the stovetop or the microwave until heated through. Add a splash of water or vegetable broth to restore the moisture if needed.
Recipe Pro-Tips
- Pan-frying the sausage. The vegan sausage can be pan-fried before chopping and adding to the pasta. If you are using Beyond Meat sausage, follow the package instructions and cook the sausage thoroughly before adding it to the pasta. If you are making your vegan sausage from scratch, there is no need to pan-fry it before adding it to the pasta. Follow package directions for other store-bought vegan.
- Don’t skip the deglazing. Deglazing the pot with white wine (or vegetable broth) not only adds flavor but also prevents the ingredients from sticking to the bottom, ensuring everything cooks evenly.
- Layer ingredients properly. To avoid the dreaded “Burn Food” warning, layer the ingredients in the Instant Pot in the order listed and refrain from stirring after adding the tomatoes; let the Instant Pot take care of the rest!
- Quick release for perfect pasta. Using the quick-release method after the pasta and sauce cook ensures that the pasta stays al dente and doesn’t overcook in the residual heat. sausages.
