If you’re looking for a pasta dish that feels indulgent but is completely plant-based, this is it. Vegan sausage and shiitake mushroom spaghetti has become one of my go-to weeknight dinners because it comes together fast, uses simple ingredients, and tastes like something you’d order at a restaurant.
The secret is the combination of Field Roast Italian Garlic & Fennel Plant-Based Sausage with shiitake mushrooms. Together they create a deeply savory sauce that coats every strand of spaghetti. Add sun dried tomatoes for richness, cherry tomatoes for brightness, broccoli for texture, and fresh basil and vegan parmesan on top, and you have a bowl that looks as good as it tastes.
Why This Spaghetti Works
Most vegan pasta dishes rely on the sauce alone for flavor. This one builds it in layers. The sausage caramelizes in the pan, the mushrooms soak up all that seasoning, and the tomatoes break down into a loose, glossy sauce that clings to the noodles. Every bite has something going on.
Field Roast is my go-to for this recipe because the garlic and fennel seasoning is already built in, which means less work for you and more flavor in the final dish.
Ingredients
- 8 ounces spaghetti
- 2 Field Roast Italian Garlic & Fennel Plant-Based Sausages
- 1 cup shiitake mushrooms, sliced
- 1/4 cup sun dried tomatoes
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 3 cloves garlic, minced
- Fresh basil, for topping
- Follow Your Heart dairy-free parmesan, for topping
- Red pepper flakes, to taste
- 2 tablespoons olive oil or vegan butter
- Salt and pepper, to taste
How to Make Vegan Sausage and Shiitake Mushroom Spaghetti
Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Before draining, reserve about a cup of pasta water to loosen the sauce later.
Sauté the Sausage and Mushrooms
While the pasta cooks, heat the olive oil or vegan butter in a large skillet over medium-high heat. Slice the Field Roast sausages into rounds or crumble them into the pan. Cook until browned and slightly crispy on the edges, about 4–5 minutes. Add the shiitake mushrooms and garlic and cook for another 3–4 minutes, until the mushrooms are tender and golden.
Build the Sauce
Add the sun dried tomatoes and cherry tomatoes to the pan. Let the cherry tomatoes blister and begin to burst, about 5 minutes. Add the broccoli and red pepper flakes, then stir everything together. Add a splash of pasta water to create a loose sauce.
Bring It All Together
Add the drained pasta directly to the skillet and toss to coat. Add more pasta water as needed until the sauce clings to every strand. Taste and adjust the salt and pepper. Finish with fresh basil, vegan parmesan, and an extra pinch of red pepper flakes if you like heat.
Vegan Sausage and Shiitake Mushroom Spaghetti
Ingredients
- 8 oz spaghetti
- 2 Field Roast Italian Garlic and Fennel Sausages
- 1 cup shiitake mushrooms sliced
- 1/4 cup sun dried tomatoes
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 3 cloves garlic minced
- Fresh basil for topping
- Follow Your Heart vegan parmesan for topping
- Red pepper flakes to taste
- 2 tbsp olive oil or vegan butter
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
- Heat olive oil or vegan butter in a large skillet over medium-high heat. Slice or crumble the Field Roast sausage into the pan. Cook until browned and slightly crispy, about 4 to 5 minutes.
- Add shiitake mushrooms and garlic to the skillet. Cook 3 to 4 minutes until mushrooms are tender and golden.
- Add sun dried tomatoes, cherry tomatoes, and broccoli. Let the cherry tomatoes blister and burst, about 5 minutes. Add red pepper flakes and a splash of pasta water. Stir to combine.
- Add drained pasta to the skillet and toss to coat. Add more pasta water as needed until the sauce clings to every strand. Season with salt and pepper.
- Plate and top with fresh basil, vegan parmesan, and extra red pepper flakes. Serve immediately.
Tips and Substitutions
- Pasta shape: Spaghetti is great here, but linguine, bucatini, and rigatoni all work. Use whatever you love, except maybe elbows.
- Mushroom swap: Cremini, portobello, or oyster mushrooms all work if you can’t find shiitake. Shiitake brings the most depth, but any hearty mushroom can work.
- Make it spicier: Double the red pepper flakes or add a spoonful of Calabrian chili paste.
- Make it gluten-free: Use gluten-free pasta and replace the Field Roast sausage with a gluten-free plant-based sausage. Field Roast Italian Garlic & Fennel Sausage contains wheat, so changing only the pasta is not enough.
Frequently Asked Questions
What vegan sausage works best for pasta?
Field Roast Italian Garlic & Fennel Plant-Based Sausage is my top pick here because the built-in seasoning does a lot of the work for you. Beyond Meat and Impossible sausage are other options if you can’t find Field Roast.
Can I use a different mushroom?
Yes. Cremini, portobello, or oyster mushrooms all work well. Shiitake brings the most depth of flavor, but any hearty mushroom will hold up in this sauce.
What pasta shape is best for this recipe?
Spaghetti works well because it tangles into the sauce and catches all the chunky pieces. Linguine, bucatini, and rigatoni are all good alternatives. Reagan won’t touch elbows or penne, but they’d technically work too.
Is this recipe gluten-free?
Not as written. Field Roast Italian Garlic & Fennel Sausage contains wheat. For a gluten-free version, use gluten-free pasta and a plant-based sausage specifically labeled gluten-free, and check the labels on the remaining packaged ingredients.
Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of water or olive oil to loosen the sauce.
Where can I find Field Roast sausage?
Availability varies by location. Use the retailer finder on the official Field Roast product page, or check the refrigerated plant-based section at your local grocery store.
More Easy Vegan Dinners
For another easy pasta dinner, try my Easy Vegan Pesto Pasta with Tomatoes and Feta or this Spicy Vegan Sausage Rigatoni with Creamy Arrabbiata Sauce.
If you’re in the mood for a grain bowl, make this Curried Tofu Buddha Bowl with Cilantro-Lime Yogurt Sauce.
