Vegan Skillet Pasta

  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Easy Vegan Skillet Pasta with “sausage”, mushrooms and white beans. A simple & flavorful meal the whole family will love! Vegan, nut-free and gluten-free



  • salt
  • 1 lb penne, rigatoni or favorite gluten-free pasta 
  • 2 tablespoons olive oil
  • 12 oz italian sausage (Tofurkey or Hilary’s for GF option )
  • 1 small yellow onion, chopped
  • 8 oz mushrooms, sliced
  • 1 1/2 cups vegetable broth
  • 1 can cannellini beans, drained and rinsed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon crushed red pepper flakes
  • fresh ground pepper
  • fresh lemon juice
  • shredded parmesan (Follow Your Heart-V,GF)


  1. In a large pot of boiling,  generously salted water, cook pasta according to package instructions until al dente; drain well but reserve 1 cup.
  2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add crumbled sausage and cook, stirring until browned.  Transfer to a plate and set aside. 
  3. Return pan to stove and heat 1 tablespoon oil again over medium heat.  Add onion and mushrooms, and cook until onion and softened and mushrooms are golden, about 6 minutes. Add broth, scraping off bits from bottom of pan. 
  4. Add beans, thyme, red pepper flakes and reserved sausage with any liquid from it. Season with salt and pepper and let simmer until mixture has thickened slightly.  
  5.  When sauce veggie mixture is ready, pour noodles over mix and add a splash of lemon juice.  Toss to combine. If pasta looks too dry, add a little of the reserved pasta water. 
  6. Season more to taste and serve with shredded parmesan cheese. 

  • Category: Dinner
  • Cuisine: Italian, vegan, gluten-free
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