Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil and cook the vegan sausage slices until browned on both sides. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and cook until translucent. Add the minced garlic and cook for an additional minute.
- Pour in the can of diced tomatoes (undrained) and vegetable broth. Bring to a simmer and let cook for 5-7 minutes.
- Stir in the non-dairy milk, nutritional yeast, dried basil, and dried oregano. Let the sauce cook for an additional 5 minutes until it thickens.
- Add the cooked pasta and vegan sausage back into the skillet and toss to coat with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
This recipe serves 4-6 people, depending on portion size. It’s a great vegan comfort food dish that’s easy to make and packed with flavor. Enjoy!
