Vegan Sausage Kale Pasta



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Vegan Sausage and Kale Pasta. 2 cups whole grain pasta shells. 2 tablespoons olive oil. 2 vegan Italian sausages (I used Tofurky), sliced. 1 bunch kale, stems removed and chopped.

1 (14.5 oz.) can fire roasted diced tomatoes. 2 tablespoons chopped fresh basil. 1/4 cup chopped kalamata olives.

It only takes 30 minutes to have this vegan pasta with kale on the table. You start by boiling your favorite type of short pasta in salted water two minutes less than recommended on the package. Slice the sausages and fry them in 1 tbsp of olive oil until brown and slightly crispy.

Add a medium onion, chopped, and three cloves of garlic, minced. With only seven ingredients, this tasty vegan sausage and kale pasta, courtesy of Dietitian Debbie Dishes, comes together in just 30 minutes. Chock-full of fire-roasted tomatoes and kale, this hearty pasta is perfect for busy weeknights! If you’re not vegan, you can add mozzarella for even more flavor and nutrition.

Stir in nutritional yeast and salt and pepper to taste. Remove from heat. Add sausage cream to the pot with shells and kale and stir until everything is fully coated. Transfer everything back to the skillet, cover with foil and bake for 30 minutes.

Let it set for 5 minutes on the counter then serve. To start, when you cook the pasta, be sure to cook it in salty water. My golden rule is simple – over salt the water, under cook the pasta!

Set it aside until we’re ready for it. Meanwhile, warm the sausages through by heating 1 tablespoon of olive oil in a skillet and cooking the sausages in the hot oil on all sides until warmed through. Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about 5-7 minutes.

Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the cheese. Toss to coat. Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until bubbly and golden. Vegan Pasta Bake With Sausage, Squash and Kale A comforting pasta dish with vegan Italian sausage, sautéed onion, garlic and kale, roasted winter squash, and a creamy béchamel, all topped with bread crumbs. *See notes for a list of equipment needed. Prep Time 25 mins.

Bring 4 quarts of water to a boil, add in pasta and cook until al dente. In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes.

A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters-excellent for family dinners and gathering where there will be people with a variety of food preferences. For meat-eaters, use grated Parmesan cheese instead of the nutritional yeast, and andouille sausage instead of the vegan sausage. Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved 1 cup pasta cooking liquid, stirring constantly.

Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.

List of related literature:

Remove from the heat, add the tofu and kale mixture, pasta, and reserved pasta cooking liquid,

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Let the tomatoes simmer with the tofu for about 10 minutes, then add 3 cups frozen peas instead of the broccoli and cook just until they’re warmed through.

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Add the mixture to the tofu, along with the mushrooms, scallions, bread crumbs, thyme, basil, cilantro, garlic, ginger, turmeric, crushed red pepper flakes, and soy sauce, and mix well with your hands.

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Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper.

“Veganomicon: The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz, Terry Hope Romero
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Add the garlic, kale, carrot and zucchini and stir to combine, then cook for 2 minutes or until the vegetables start to soften.

“The Busy Mum's Guide to Weight Loss” by Rhian Allen
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In the meal plans, I suggest eating it with kale or basil and Sunflower Pesto (here), or with scallions and Manchego, but feel free to get creative with your own friendly pasta sauces!

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Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
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Add the crumbled tofu, shallots, green onions, and red pepper and sauté for 3 to 4 minutes or until the vegetables are softened and about half cooked.

“Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face [A Cookbook]” by Lauren Toyota
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Add the blanched kale, artichokes and a pinch of salt and pepper, adding a little more oil if the mixture looks dry.

“Coconut & Sambal: Recipes from my Indonesian Kitchen” by Lara Lee
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Add the arugula and Parmesan, mix well, and enjoy a wonderful vegetarian pasta meal.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I don’t usually comment stuff like this, but thank you so much for the meal inspiration. My decision to cut back on eating meat even as far as I have has been met with so much friction with the people in my life and I have no one irl that really understands why. Your videos have helped me feel less alone on my journey and given me so many amazing meal ideas. I hope that one day I can go full vegan and be my authentic self. Much love from the USA and keep these videos coming!

  • Omg I’m drooling right now i freaken love garlic!! Keeps the dark spirits away! Can we do this with spinach i don’t have kale atm omg im starvin Marvin right now ������

  • Thank you Atulya!! This is going on my weekly meal schedule ��
    And thanks for the heads up on tucking our finger tips to keep our meal vegan ��

  • Just a heads up for any Vegans who like to drink. Most Alcohol is filtered through fish liver, so definitely look for Vegan Alchohol.
    I found this out while I was looking for vegan sculpting clay and paint….because for some reason sculpting clay has animal products???

  • Lovely video!!! Great tips of cutting veggies!!!!
    Oooo the Fresh cherry tomatoes!!!! Thank you for sharing this delicious pasta!!!! It is so appetizing!!!!!

  • Is there another ingredient that can replace the vegan cream cheese? I’m not a big fan of any cheese, but I’d love to try and make this!

  • Hi Rose. You asked on Instagram for good reputable resources so you could investigate the situation in Israel.
    ��❤️ so glad you are asking. Here’s 7 brilliant programs via on what is happening for Palestinians. Please note it is much worse than apartheid was in Sth Africa. Look up the hashtag #BDS and check out Jewish Voice for Peace.

    Here are the amazing independent journalist programs on the plight of Palestinians.
    Please also watch the amazing docu-film by Abby Martin. “Gaza Fights for Freedom”
    Much love

  • I never salt my pasta water, but I make up for this because I like to use pecorino cheese which is saltier than Parmigianino-Reggiano for its saltiness.

  • Scrambled tofu and kale is my go to. Perfect combo. I use turmeric, peanut butter, cumin, cayenne, garlic and onion powder in mine. Also carrots add great color and texture.

  • Love this video, I just bought a bag of kale, and you are right, I should make some scrambled tofu with it! Also just a heads-up up: it’s actually spelled aGlio lol The dish is actually called aglio, olio e peperoncino. Peperoncino means red chili pepper. If you add some cayenne powder or even the smallest amount of any other hot pepper alongside the garlic, it’s gonna taste even better:)

  • This video was well timed for me as I have low iron levels at the moment so I have been eating Kale every day with lemon and I also use orange juice too to enhance the absorption of iron.

  • Looks so good and it’s so easy! I like new recipe ideas that I can add to my collection. I just watched the steak video before this one. I see you’ve upgraded quite a bit since. Yo go girl!

  • I love you so much rose!❤️ you inspired me to create my own vegan cooking channel. If anyone wants to support me I would be so grateful�� keep shining and inspiring✨

  • My favorite food growing up was creamed tuna on toast. I can not figure out how to make a vegan tuna, if you could do a recipe video on it that would be AWESOME!

  • I ALWAYS use that sausage for biscuits and gravy or breakfast sandwiches!! This is a great recipe we will definitely be trying �� thanks as always for sharing Rose!! ����

  • Hi Atulya! I loved loved loved LOVED this video!! Your editing was fantastic! ���� This pasta dish looked absolutely delicious too!! My mouth is drooling!! ������ I love how healthy it was, and it looked SO GOOD! ������ On a side note, if you’re interested, I have a Channel myself, and I make recipes too which I share on there if you’d like to see them ��❤ Otherwise, your video was fantastic! I loved it so much! Thank you so much for sharing this awesome recipe idea with us all xx

  • I was wondering why your version of tofu scramble was such a small portion. Then I realized I’m a fat ass and I usually use a whole block of tofu as one portion. For my self lol ����

  • Love this dish! I’m equally enamored with your beautifully seasoned cast iron pan. �� Really love your outro segments. Keep those coming! ������������

  • I like to simply steam kale (without the stems) and top it with vegan margarine when it’s done. To me it’s much tastier cooked than raw. Great ideas!

  • Hey Rose, you know if you have time, make your own vegan sausage to add to recipes. There are a ton of places to find them. I personally like one that You tube user Tina Turner makes although the recipe is not written down. The secret for her sausage is the fennel and anise seed she adds to give it that sausage flavor. Here is the video link, if you want to watch. She also does a video on making your own field roast version of sausage.

  • Oh my. These look so good! �� I love kale and it’s earthy taste but I always love finding new ways to spruce it up. Thanks for sharing!

  • It there anyway to stop the kale stems from becoming stringy? I want to use them bc I don’t like wasting food but somehow no matter how I cook them they’re so stringy I can’t swallow them

  • Vitamin C is very heat sensitive. If you want vitamin c you should add the lemon once you have plated the pasta. Just so you know.

  • I love trying your recipes! I’m not Vegan but am trying to have more plant based foods on my healthy weight journey! These videos make it so much easier to keep motivated and proves plant based eating does not have to be bland and boring! ❤️

  • I love kale salad alone with just a little salt and lemon juice, but i’ll try the one with edamames (without the sweetener bc ��), and the one with tofu ��

  • Great recipes Rose! ��I have a bunch of kale that I didn’t know what to do with it! ��
    Question: can I cook the kale and freeze them after?

  • I just made a great dish yesterday. I cook quinoa with steamed kale, cabbage, garlic and roasted potatoes and tofu. Girl, it was sooo good!

  • I guess you are persian, no? Anyway the food you make looks delicious, still haven’t made that brownie though, going to make it soon or later. Keep it up.

  • Idk if music is needed while you’re talking…. Maybe just to fill the spaces when you’re not? Makes it hard to follow. Looks yummy and kid friendly! ��

  • Thank you for sharing all of this tasty looking food!! I tried a plant-based meal delivery service and said “if this is what I have to eat to be vegan, I’m alright”!!! The salads were great, but other options were just…beige☹️

  • I just love Greens, but kale has been a favorite since I was a kid. I like the recipes here, since they aren’t complicated and don’t try to hide the kale with other stuff. You go, Rose!

  • Love love love this recipe. It’s become a staple in our household. We left out the pasta and didn’t miss it. Our fav combo is whole foods broccoli rabe sausage with white beans and kale. Insanely good. And good for us! Thanks for reviving beans and greens in our lives! 

  • I am sure it taste ok but as an Italian I am horrified with the method.I don’t even know where to start from. Letting the pasta seating in the sink for that long.:'(

  • Sarah make a video of banana bread. I have some bananas that are ripe and becoming spotty. Please make a video I’ve searched for a good recipe, but can’t trust them. I’ve made your recipes and they come out delicious! Please help

  • Can I just say that your recipes remind me of family dinner comfort foods. Yum! Like we aren’t vegan but like 75% of our meals are vegan or vegetarian. If someone is seriously wanting to become vegan and knows they’ll miss meat based comfort meals they def need to check out your channel! ❤️

  • Hi CLV; Recipe request: vegan Korean black bean noodle. A Korean restaurant in Seattle I used to frequent when I was omny made an utterly delicious one. However, they made it with pork. I’d love to see you tackle this. Recipes for all those little sides they serve in Korean restaurants would be great too. Love those sesame bean sprouts.

  • I know it’s super dumb to ask on a video where the main ingredient is kale, but… what vegetable can one use instead of kale? Not that I don’t like it, it’s just that kale isn’t really a thing in my country… (like you can’t usually find it in a regular food store)

  • Hi! I made this dish yesterday! My family loved it and so did I ❤ I only skipped on the cayenne because of my 3 year old but… She had 3 servings of this flavorful pasta! Keep up the great work!!

  • Hey guys! sorry the music is a bit seems to have had a mind of its own. I edited it lower but for some reason went louder on its own. The next one will be much lower!

  • You are literally my favorite person for recipes. Being vegan is so hard but one thing that helps me maintain a healthy weight is taking these proteins & supplements. @ a lot of great deals going on if any vegan queens want to stock up ��

  • Yay I’m early! I was creeping your page to find meal prep inspiration please keep doing what you’re doing! Also, you should do another video with Daniel soon because I love your energy together!

  • These look so good! Also, kale is so good for you. Thanks for these awesome healthy recipes! Your videos always inspire me to keep posting on my channel.