This Instant Pot Vegan Sausage Pasta is a fast, satisfying comfort dish made with savory plant-based sausage, short pasta, and fresh vegetables simmered in a rich tomato sauce—all cooked in one pot. Ready in about 30 minutes, it’s ideal for busy weeknights.
This low-fuss recipe combines flavorful vegan sausage with tender pasta and bright vegetables in a homemade Italian-style tomato sauce. The Instant Pot does most of the work, so you spend minimal time prepping but still get a hearty, comforting meal. It reheats well, so feel free to double the batch for easy weeknight lunches.
Serve with crusty bread and a green salad, or top with chopped fresh herbs and a sprinkle of vegan walnut parmesan for extra depth. This dish appeals to both vegans and omnivores thanks to its savory, satisfying texture.
Ingredients
Vegan sausage: Use your preferred store-bought brand or homemade vegan sausages. Smoky or spicy varieties give extra flavor; plant-based crumbles or marinated tofu also work.
Pasta: Any short, dry pasta—fusilli, penne, or rigatoni—works well. Use gluten-free pasta if needed. Do not pre-cook the pasta before adding to the Instant Pot.
Crushed tomatoes: A good-quality canned crushed tomato creates a rich sauce. Substitute diced tomatoes if you prefer a chunkier texture.
Onion: Yellow or red onion, diced. Shallots can be used for a milder flavor.
Garlic: Fresh garlic cloves, minced, for best flavor. Use pre-minced garlic or garlic powder in a pinch.
Red bell pepper: Adds sweetness and color; yellow or orange peppers are fine substitutes.
Vegetable bouillon paste or broth: Bouillon paste adds concentrated flavor; vegetable broth can replace it 1:1.
Herbs & seasonings: Dried basil, oregano, a pinch of cane sugar to balance acidity, and ground black pepper. Garnish with fresh parsley or basil.
Dry white wine: Adds acidity and depth; substitute with vegetable broth if preferred.
Kale: Stems removed and leaves chopped into bite-sized pieces. Baby spinach or Swiss chard can be substituted.
How to Make Vegan Sausage Pasta
- Sauté vegetables. Set the Instant Pot to Sauté (High). Add oil, then the diced onion, garlic, and red bell pepper once the oil is warm. Sauté until the vegetables begin to brown, about 3 minutes.
- Deglaze. Pour in the white wine (or broth) and scrape the bottom of the pot to release any browned bits.
- Add seasonings. Stir in the sugar, dried basil, and oregano.
- Layer remaining ingredients. Add the kale, then the dry pasta, water, bouillon paste, crushed tomatoes, salt, and pepper in that order. Do not stir after adding the tomatoes—stirring can trigger a burn warning.
- Pressure cook. Close and lock the lid. Pressure Cook on High for 4 minutes. It will take roughly 10 minutes for the pot to come to pressure. (If using an Instant Pot Max, use the High setting rather than Max.)
- Prepare sausage (optional). While the pasta cooks, pan-fry the vegan sausage if you like, following package directions until heated through. Chop before adding to the pasta.
- Quick release. When the cook cycle ends, perform a quick pressure release according to your model. Open the lid carefully and stir the pasta.
- Finish and serve. Let the pasta rest a few minutes to absorb excess liquid. Taste and adjust seasoning, then stir in the chopped sausage. Garnish with fresh parsley or basil and, if desired, vegan walnut parmesan before serving.
Recipe Pro-Tips
- Pan-fry the sausage for extra texture before chopping and folding into the pasta; follow package instructions for store-bought sausages.
- Always deglaze the pot after sautéing. White wine or vegetable broth lifts the browned bits and prevents sticking.
- Layer, don’t stir. To avoid the Instant Pot “Burn” warning, add ingredients in the order listed and avoid stirring after the tomatoes go in.
- Quick release right after cooking to keep pasta al dente and prevent overcooking from residual heat.
Recipe Variations
Customize the dish to your taste with these easy swaps:
- Spicy: Add 1–2 tsp red pepper flakes, a pinch of cayenne, or a splash of hot sauce when sautéing the veggies.
- Creamy: Stir in ½ cup full-fat coconut milk, cashew cream, or shredded vegan cheese after pressure cooking for a richer sauce.
- Mediterranean: Add kalamata olives, artichoke hearts, and sun-dried tomatoes; choose a herb-forward vegan sausage for a different flavor profile.
Serving Suggestions
Serve with crusty bread to soak up the sauce or alongside a simple salad. This pasta pairs well with robust sides like a tangy Caesar-style vegan salad, a grain pilaf, or roasted seasonal vegetables.
Storage Directions
- Refrigerate: Keep leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop or in the microwave, adding a splash of water or vegetable broth if the sauce seems dry.
Frequently Asked Questions
Yes. Cook the pasta separately according to package directions. Sauté the vegetables and deglaze in a large pot, add the sauce ingredients and simmer for 10+ minutes to meld flavors. Pan-fry the vegan sausage and combine with the cooked noodles and sauce.
Most dry pasta is vegan, but always check the label to ensure it contains no eggs or dairy. This recipe uses 100% plant-based ingredients.
More Vegan Sausage Recipe Ideas
- Chipotle Sausage Chili
- Vegan Red Beans and Rice
- Vegan Mushroom Jambalaya
- Sweet Potato Breakfast Burrito
Instant Pot Vegan Sausage Pasta
Equipment
- Instant Pot (or a large pot if making stovetop)
Ingredients
- 2 tbsp extra virgin olive oil (or avocado oil)
- ½ yellow or red onion, diced
- ½ red bell pepper, diced
- 3 garlic cloves, minced
- ½ cup dry white wine (or vegetable broth)
- 2 tsp cane sugar
- 1½ tsp dried basil
- 1 tsp dried oregano
- 3 cups raw kale, stems removed and chopped
- 8 oz (½ lb) short pasta
- 1 cup water
- 2 tsp vegetable bouillon paste (or broth)
- 28 oz can crushed tomatoes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 vegan sausages, chopped
- ¼ cup chopped fresh parsley or basil, for garnish
- Vegan walnut parmesan, for topping (optional)
Instructions
- Set the Instant Pot to Sauté (High). Heat oil, then add onion, garlic, and red bell pepper. Sauté until vegetables begin to brown, about 3 minutes.
- Pour in the wine or broth and scrape the bottom of the pot to release browned bits.
- Stir in the cane sugar, dried basil, and oregano.
- Add ingredients in order: kale, dry pasta, water, bouillon paste, crushed tomatoes, salt, and pepper. Do not stir after adding the tomatoes.
- Lock the lid and Pressure Cook on High for 4 minutes. Allow about 10 minutes for the pot to come to pressure first.
- When the cook cycle finishes, do a quick pressure release per your model’s instructions. Open the lid carefully, press Cancel, and stir the pasta.
- Let the pasta rest a few minutes to absorb excess moisture. Stir in chopped sausage, adjust seasoning, and garnish with walnut parmesan and fresh herbs before serving.
Notes
Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Thaw overnight before reheating. Reheat on the stovetop or microwave, adding a splash of water or broth if needed.
Pro tips: Pan-fry sausage for texture, always deglaze to prevent sticking, layer ingredients to avoid burn warnings, and quick-release to keep pasta al dente.
Nutrition
Calories: 421 kcal | Carbs: 68 g | Protein: 15 g | Fat: 10 g | Fiber: 8 g