• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner

    Creamy Spicy Vegan Sausage Pasta with Spinach

    May 11, 2018 · by Kate Kasbee · Modified: Aug 6, 2024

    This post may contain affiliate links.

    Jump to Recipe·5 from 11 reviews

    After a couple of years back in Chicago, I’m in the middle of another cross-country move to California. Am I crazy? Maybe. I have to admit, May is kind of a ridiculous time to leave the midwest. It’s finally sunny and warm here! While moving is exciting, it’s also really stressful. When I’m stressed and seeking comfort food, I always gravitate towards hearty pasta dishes. In this time of transition, our Creamy Spicy Vegan Sausage Pasta with Spinach is exactly what I want and need. Fill up my bowl!

    spicy creamy vegan sausage pasta this recipe

    I lovingly blame my obsession with carbs on my parents (thanks, mom and dad). Growing up we had no shortage of bread, noodles, and pizza on our dinner table. To this day, these are the foods that bring me comfort and joy. To lighten up what could be a really heavy meal, I used whole-wheat noodles and covered them in cashew cream sauce. This stuff is so delicious and versatile. It reminds me of vegan alfredo sauce, which is never, ever a bad thing.

    creamy spicy vegan sausage pasta

    For protein you can use your favorite vegan sausage (mine is Field Roast) or swap it out for roasted broccoli or fresh peas. Both of these veggies are great sources of plant-based protein. For the greens, I went with spinach but feel free to use kale, chard, or arugula – chose your own adventure. A sprinkle of hemp seeds to finish it off adds an extra punch of protein, while red chili pepper flakes bumps up the heat factor.

    creamy spicy vegan sausage pasta

    Our Creamy Spicy Vegan Sausage Pasta with Spinach is the ultimate vegan comfort food. It’s easily made gluten-free by using Banza Chickpea Pasta (our favorite) and a vegan and gluten-free protein source. We hope this dish becomes a weeknight favorite at your dinner table!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    creamy spicy vegan sausage pasta

    Creamy Spicy Vegan Sausage Pasta with Spinach

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
    • Author: Kate Kasbee
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Vegan
    Print Recipe
    Pin Recipe

    Description

    Our Creamy Spicy Vegan Sausage Pasta with Spinach is the ultimate vegan comfort food. It’s easily made gluten-free by using Banza Chickpea Pasta (our favorite) and broccoli or peas as your protein source.


    Ingredients

    Scale
    • 8 oz. Banza Chickpea Pasta (or another gluten-free or whole-wheat pasta)
    • 1 cup raw cashews, soaked overnight or boiled for 10 minutes
    • 1 cup water
    • ½ tsp. salt
    • 1 tsp. paprika
    • ¼ tsp. cayenne pepper
    • 1 ½ tsp. lemon juice
    • 2 Tbsp. olive oil
    • 2 vegan sausages, sliced into ½-inch rounds
    • 2 cups baby spinach
    • Hemp seeds and red chili pepper flakes, for garnish

    Instructions

    1. Bring a pot of water to a boil and drop the pasta in. Return to a boil and cook for 8 to 10 minutes, or as indicated on the packaging. Drain and rinse the pasta and return it to the pot.
    2. Meanwhile, add the soaked or boiled cashews, water, salt, paprika, cayenne pepper, and lemon juice to a high-speed blender, like a Vitamix. Blend on medium-high for 2 minutes. If you have a regular blender, blend for 4 to 5 minutes and add a touch more water as needed to keep things moving. Adjust seasonings to taste (more cayenne pepper if you like heat!)
    3. Warm the olive oil in a large skillet over medium-low heat. Arrange the vegan sausage pieces in a single layer and cook until golden brown, about 3 minutes. Flip the pieces over and cook on the other side for 2 to 3 minutes, then turn off the heat.
    4. Pour the sauce from your blender over the pasta and return to low heat. Add the vegan sausage pieces along with the oil from the pan. Stir in the baby spinach and warm briefly until wilted, another minute more.
    5. Divide the pasta between four bowls and garnish with hemp seeds and red chili pepper flakes.

    Nutrition

    • Serving Size:
    • Calories: 568
    • Sugar: 5.4 g
    • Sodium: 728.4 mg
    • Fat: 28.2 g
    • Carbohydrates: 51 g
    • Protein: 33.4 g
    • Cholesterol: 0 mg

    Looking for more creamy vegan pasta recipes? Grab a fork and get ready to dive into some creamy, comforting pasta dishes that just happen to be 100% vegan.

    Our Favorite Creamy Vegan Pasta Recipes 🍝

    More creamy pasta recipes you'll love

    vegan vodka penne

    Vegan Vodka Sauce with Penne

    creamy mushroom tofu pasta.

    Creamy Tofu Mushroom Garlic Pasta

    vegan mac and cheese

    Creamy Vegan Mac and Cheese

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jen

      February 20, 2023 at 8:51 am

      Loved, loved, loved this recipe! So simply and quick to make, and delicious. The whole family loved it, including my picky 15-year-old son!

      Reply
      • Katie Koteen

        February 21, 2023 at 12:27 pm

        So good to hear! Glad the whole family enjoyed it!

        Reply
    2. Laura

      November 16, 2022 at 5:06 pm

      Made this tonight & it was a hit. I boiled broccoli in the water with the pasta for 6 minutes, left out the spinach because I didn’t have it on hand, and used Beyond sausages.

      Reply
    3. Ava

      December 06, 2021 at 8:38 pm

      This was SO GOOD!! I added two garlic cloves to the sauce and some broccoli florets to the pasta and it was the perfect meal! So creamy and the perfect amount of spice! Thank you for sharing!

      Reply
    4. Silvia Hernandez

      August 14, 2021 at 6:20 am

      Hello, I just want to say Thank You for this simple yet delicious recipe, my family really enjoyed it and had seconds. I will definitely try more of your recipes ❤

      Reply
    5. Hope

      January 06, 2021 at 11:08 am

      This recipe is very delicious it is nice and creamy from the Cashews and I like the spinach in it. I also put cherry tomatoes in mine and would recommend doing it 🙂

      Reply
    6. Amilia

      December 15, 2020 at 5:40 pm

      I'm 17 and I'm totally about to make this for dinner lol...I dont cook often so we'll see how this goes !

      Reply
    7. Tiffany

      December 10, 2020 at 1:33 pm

      This is so easy to make and extremely tasty. I like to add a little nutritional yeast to the sauce, but other than that we follow the recipe perfectly and it always turns out great.

      Reply
    8. Jackie

      August 07, 2020 at 6:27 pm

      Excellent recipe!! will definitely make again, I used the Beyond spicy sausage. I am doubling the sauce next time!

      Reply
    9. Dawn Wall

      July 16, 2020 at 1:40 pm

      This is freakin' delicious! I've made it at least once a week since discovering it. Sometimes I add in vegan shrimp or mushrooms too. So GOOD!!!!!

      Reply
    10. Alexandra

      June 07, 2020 at 2:26 pm

      I rarely comment on recipes but this was too good not to leave one. I have been eating plant based for 6 months now and have tried countless ‘creamy pasta’ recipes but this one was by far the best! It has the perfect level of spice, so flavorful, and is actually creamy!

      Reply
      • Katie Koteen

        June 07, 2020 at 7:23 pm

        Thank you Alexandra! You've made our weekend. 🙂

        Reply
    11. Hannah

      May 19, 2020 at 12:01 am

      This recipe was excellent. I'm new to the veg world and sceptical about cashew cream; but I was trying to replicate an old family favourite. I added a couple teaspoons of tomato paste to the blender, and softened onion and chilli flakes in the frypan. I didn't have spinach on hand, so had to skip that. The recipe was so easy and fast and was a perfect replacement for my old creamy pasta. I'll definitely make this again, and I'll consider using cashews more in my cooking. Two thumbs up!

      Reply
    12. Ari

      April 19, 2020 at 6:49 am

      I have now made this twice and each time it was fantastic!

      Reply
    13. Rebekah

      February 01, 2020 at 5:46 pm

      this recipe is honestly amazing, so quick, simple and delicious!!! best way to use veg sausages

      Reply
    14. Daedree

      November 20, 2019 at 9:42 pm

      If I undercooked the pasta would this freeze well? I've never frozen a cashew sauce.

      Reply
      • Katie Koteen

        November 21, 2019 at 7:52 am

        When I have defrosted frozen cashew sauces in the past, they can sometimes separate a bit and be not as smooth as they originally were. That being said, I think it would be a fun thing to try! Worst case your sauce is a little lumpy 🙂 Let us know how it goes!

        Reply
    15. Olivia

      May 20, 2019 at 9:41 am

      Had bought some vegan sausages and had no idea what to really use them for. Normally I would just make hotdogs, but I had grown tired of just using them for hotdogs alone. So I tried this recipe and it was absolutely wonderful! Extremely easy and tasty! I would definitely make it again! Family also found it really great.

      Reply
    16. Jessica

      January 31, 2019 at 3:36 pm

      I was skeptical... I was. I made this while my husband made the real alfredo for him and kids. I followed the directions exactly...its really, really good. I'm shocked. I have never, ever left a comment for anyone...and there have some good ones. You deserve a medal!!! Please...go get your raw cashews and make this. Its awsome...I'm gonna put it on everything!!!! And go broke buying raw cashews as I do it...lol

      Reply
    17. Sarah De la Cruz

      May 17, 2018 at 10:35 pm

      I love everything about this! Carbs? Yes! Field Roast Sausage? Double Yes! This looks delicious—carbs are my ultimate comfort food too!

      Reply

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    creamy pumpkin pasta

    Creamy Vegan Pumpkin Pasta with Apple & Sage

    Charred Brussels Sprout Salad with Miso Mustard Dressing

    Charred Brussels Sprout Salad with Miso Mustard Dressing

    Sweet Potato, Fig, and Rosemary Stuffing.

    Sweet Potato, Fig, and Rosemary Stuffing

    stuffed acorn squash

    Vegan Sausage & Apple Stuffed Acorn Squash

    Bavarian Pretzels

    Vegan Bavarian Pretzels

    Fall Panzanella

    Fall Panzanella Salad

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal