This vegan sausage fennel pasta is packed with flavor and super simple to make – perfect for a quick, healthy meal you’ll want to make again and again.
Why This Recipe Works
We’ve made this vegan fennel pasta so many times and it has become one of my favorite pasta dishes. The recipe perfectly brings together the unique flavor of fennel and savory vegan sausage, all in a rich and slightly spicy tomato sauce.
It’s the perfect pasta dish for summer days! But of course it’s also great the whole year round.
Fennel, with its subtle anise-like flavor, adds a unique twist and pairs beautifully with the sausage. When sautéed, fennel becomes tender and slightly caramelized, enhancing its natural sweetness.
I like to use vegan chorizo for this recipe as it adds a nice kick to this pasta dish. Use a good quality vegan sausage to make sure you get the right texture and taste. I love the chewy sausage pieces that go perfectly with the soft fennel and the pasta.
But this recipe is not only super delicious, but it’s also quick and easy to prepare, making it a great choice for weeknight dinners. The ingredients are straightforward and likely already in your pantry or easy to find at any grocery store. This means you can whip up a gourmet-tasting meal in no time!
Plus, this dish is also pretty healthy and filling. It’s packed with plant-based protein from the vegan sausage, fiber, and vitamins from the fennel and tomato sauce, making it a wholesome and satisfying meal.
Ingredients & Substitutions
- Fennel
- Vegan Sausages – I like to use vegan chorizo sausages. Use your favorite brand.
- Red Onion
- Garlic
- Canned Tomatoes – you need canned diced tomatoes. Don’t drain them.
- Tomato Paste
- Spices – I used dried oregano, basil, sweet paprika powder, smoked paprika powder, and red pepper flakes.
- Pasta – I like to use penne, but the recipe is also great with spaghetti.
How To Make This Recipe
1. Step: Cook the pasta according to the instructions on the package.
2. Step: Cut the fennel into strips. Thinly slice the fennel stalks.
3. Step: Finely chop the red onion and the garlic.
4. Step: Cut the vegan chorizo sausages into slices.
5. Step: Sauté the red onions and garlic for 2-3 minutes or until translucent.
6. Step: Add the spices and tomato paste and stir well. Cook for 2 minutes. Stir often.
7. Step: Add the fennel and the vegan sausage and cook on medium heat for 5 minutes. Stir often.
8. Step: Then add the diced tomatoes. Cook for 10 minutes.
9. Step: Add the cooked pasta to the sauce.
10. Step: Serve warm and sprinkle it with freshly chopped parsley and vegan Parmesan (optional).
Tips & Tricks
- Use whole wheat penne to make this dish even healthier.
- And you could easily make it gluten-free by using gluten-free pasta.
- If you’re not a fan of meat substitutes, you could also leave out the vegan sausages or replace them with tofu or tempeh.
Storage
Stored in an airtight container in the fridge, the fennel pasta will last 3-4 days.
Variations
More Protein
Add canned kidney beans or chickpeas. Or sprinkle the fennel pasta with roasted chickpeas before serving it.
Kid-Friendly
Leave out the red pepper flakes and choose a milder chorizo sausage.
More Vegetables
This pasta dish is also great with baby spinach, sliced green olives, or arugula.
Related Recipes
I Love To Hear From You!
I hope you like this sausage fennel pasta as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Sausage Fennel Pasta
Equipment
- 1 chopping board
- 1 kitchen knife
- 2 pots
- 1 colander
Ingredients
- 12 oz penne
- 1 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon smoked paprika powder
- red pepper flakes, to taste
- 1 tablespoon tomato paste
- 3 vegan chorizo sausages, cut into slices
- 1 fennel, cut into strips
- 2 cans diced tomatoes
- salt, to taste
- black pepper, to taste
- 1/4 cup parsley, freshly chopped, to sprinkle
- 2 tablespoons vegan Parmesan (optional)
Instructions
- Cook the pasta according to the instructions on the package.
- Cut the fennel into strips. Thinly slice the fennel stalks.
- Finely chop the red onion and the garlic.
- Cut the vegan chorizo sausages into slices.
- Sauté the red onions and garlic for 2-3 minutes or until translucent.
- Add the spices and tomato paste and stir well. Cook for 2 minutes. Stir often.
- Then add the fennel and the vegan sausage and cook on medium heat for 5 minutes. Stir often.
- Next add the diced tomatoes. Cook for 10 minutes.
- Add the cooked pasta to the sauce.
- Serve warm and sprinkle it with freshly chopped parsley and vegan Parmesan (optional).
Notes
- Use whole wheat penne to make this dish even healthier.
- And you could easily make it gluten-free by using gluten-free pasta.
- If you’re not a fan of meat substitutes, you could also leave out the vegan sausages or replace them with tofu or tempeh.
- Stored in an airtight container in the fridge, the fennel pasta will last 3-4 days.
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