Creamy spinach sausage pasta with sautéed sun dried tomatoes [vegan]

Not to toot my own horn or anything but I’ve been on a roll with some killer recipes lately! If you’re into creamy pasta and flavorful taste then you may want to give this recipe a try ASAP. Even if you aren’t vegan, I promise you’ll love this 🙂

What you’ll need:


  • 1 box of organic fusilli pasta
  • pink himalayan salt
  • 1 pack of vegan Tofurky brand sausage (sun-dried tomato flavor)
  • 1/2 organic onion
  • 1/2 pack of California sun-dried tomatoes
  • Trader Joes Island Soyaki sauce
  • 2-3 handfuls of organic spinach
  • olive oil
  • 1 tbsp corn starch
  • 1/2 cup coconut cream
  • 1/2 cup almond milk
  • 1 tbsp minced garlic
  • 1/2 cup non-dairy mozzarella shreds (I used the Daiya brand)


Pasta & Sausage 

  1. In a large pot bring water to a boil and add in about 3-4 tbsp of pink himalayan salt. You want the water to be really salty so that the pasta absorbs some of the flavor – don’t worry the pasta itself won’t come out overly salty tasting!
  2. While the water begins to boil, begin by prepping your onion and sausage. Cut the sausage into medium thick slices and then into halves. Set aside. Cut your onion into small pieces and also set aside.
  3. When the water is ready, add in your pasta and allow to cook until al dente (semi firm).
  4. As the pasta cooks, heat a pan on medium/high with olive oil and toss in your sausage and onion. Cook until soft and tender.
  5. Add sun-dried tomatoes and stir until tomatoes are soft.
  6. Pour in 3 tbsp of Island Soyaki sauce over everything (you can add in more after tasting if you’d like) and stir well. Lower the heat to low and begin working on your spinach cream sauce.

Spinach Cream Sauce

1. In a high-speed blender (I used a Vitamix) add in spinach, coconut cream, almond milk, minced garlic, corn starch and a pinch of salt. Blend until all ingredients are combined well into a sauce. As this point it should not be very thick in consistency.

2. Transfer the liquid into a small saucepan and turn the stove to medium heat. Once the sauce begins to heat up, add in your non dairy cheese and begin stirring continuously until completely melted. The sauce should now be much thicker and resemble a creamy sauce like consistency. Add salt if needed.

Combine and Serve

In a bowl serve your desired amount of pasta and pour over cream sauce. Mix with a spoon until pasta is completely covered and green. Serve sausage over top and enjoy!


Though it seems lengthy the entire process is done in about 30 minutes or so and totally worth it! It also tasted delicious the next day for left overs too 😉

Please tag or comment below if you decide to give this a try and I hope you enjoyed this recipe!

Til next time,

~ Chantel


One Comment Add yours

  1. Jan says:

    I like to eat about 80% raw (fresh ripe raw fruits, veggies, nuts and seeds) but can’t wait to try this for a hearty meal now that weather is getting cooler. It sounds delicious and looks so appetizing! Thanks for sharing!

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