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 and Fennel Sausage with shiitake mushrooms. Together they create a deeply savory, almost meaty 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 rendered fat and 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
- Your favorite pasta
- Field Roast Italian Garlic and Fennel Sausage
- Shiitake mushrooms
- Sun dried tomatoes
- Cherry tomatoes
- Broccoli
- Garlic
- Fresh basil
- Follow Your Heart vegan parmesan
- Red pepper flakes
- Olive oil or vegan butter
How to Make Vegan Sausage and Shiitake Mushroom Spaghetti
Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Before draining, reserve about a cup of pasta water — you’ll use it to loosen the sauce later.
Sauté the Sausage and Vegetables
While the pasta cooks, heat olive oil or vegan butter in a large skillet over medium-high heat. Slice the Field Roast
https://fieldroast.com/products/#sausages
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.
sausage into rounds or crumble it into the pan — either way works. Cook until browned and slightly crispy on the edges, about 4 to 5 minutes. Add the shiitake mushrooms and garlic and cook another 3 to 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 burst, about 5 minutes. Add the broccoli and a pinch of red pepper flakes. Stir everything together and let it cook down into a loose, chunky sauce. Add a splash of pasta water to bring it all together.
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 seasoning. Plate it up and finish with fresh basil, vegan parmesan, and an extra pinch of red pepper flakes if you like heat.
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 meaty mushroom does the job.
- Make it spicier: Double the red pepper flakes or add a spoonful of calabrian chili paste to the sauce.
- Gluten free: Swap in your favorite gluten free pasta — everything else in this recipe is naturally gluten free.
Frequently Asked Questions
What vegan sausage works best for pasta?
Field Roast Italian Garlic and Fennel Sausage is the top pick here — the built-in seasoning does a lot of the work for you. Beyond Meat and Impossible sausage are both solid substitutes 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 meaty mushroom will hold up in this sauce.
What pasta shape is best for this recipe?
Spaghetti works great 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?
It can be. Just swap in your favorite gluten free pasta. The rest of the ingredients are naturally gluten free.
Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of pasta water or olive oil to loosen the sauce back up.
Where can I find Field Roast sausage?
Field Roast Italian sausage is available at most Whole Foods, Sprouts, and major grocery chains. You can also find it online through their website or on Amazon.
