Creamy vegan sausage and spinach pasta


  • 1 tbsp sunflower oil or olive oil

  • 2 red onions, thinly sliced

  • 8 sausages, thawed if frozen

  • 2 garlic cloves, crushed

  • 2 tsp fennel seeds, crushed in a pestle and mortar

  • 300g dried pasta shapes such as rigatoni or fusilli

  • 200g baby leaf spinach

  • 300ml single soya cream

  • Handful freshly chopped flatleaf parsley


  1. Heat the oil in a large non-stick frying pan. Add the onions and fry over a medium heat for 3-4 minutes. Cut the sausages into small chunks, then add to the onions along with the garlic and crushed fennel seeds. Cook for 6-8 minutes, stirring, until golden. Add a splash of water if the sausages start to stick to the pan.

  2. Meanwhile, boil the pasta according to the pack instructions. Drain the pasta, reserving about a cupful of the cooking water.

  3. Add the spinach and soya cream to the frying pan. Season with a little salt and ground black pepper fumage, then cook, stirring, for 2-3 minutes until the spinach

has wilted. Mix in the cooked pasta and enough reserved cooking water to make a creamy sauce. Serve straightaway, garnished with parsley if you like.

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