Pasta Primavera with Brussel Sprouts, Mushrooms and Plantbased Sausage

This savory pasta dish is delicious and hearty. The perfect combination of flavors. I chose Angel hair but you could also use fettuccine or linguine which would be equally as tasty!

Pasta Primavera with Brussel Sprouts Mushrooms and Plantbased Sausage

A savory combination of flavors sure to be a favorite
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4



  • 3 cups brussel sprouts quartered
  • 1 cup mushrooms diced
  • 1/2 red onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 2 tsp capers
  • 2 beyond sausage links diced


  • 1 cup vegetable broth
  • 1/2 cup soaked raw cashews
  • 1/2 cup almond milk
  • dash apple cider vinegar
  • dash coco aminos
  • 2 tbsp nutritional yeast flakes
  • garlic powder to taste
  • salt and pepper to taste


  • 8 oz your favorite pasta , I used angel hair


  • Start your water for the pasta, cook al dente while preparing other ingredients. Dice and cook plantbased sausage, I used Beyond sausage brats, set aside. In a large dutch oven add onions and saute till translucent. Add peppers, garlic, mushrooms and brussel sprouts. Cook on medium heat till softened about 10-12 minutes. Add sauce ingredients to blender and puree till smooth. Add veggies back to saute pan on high heat to crisp up and the brussel sprouts begin to carmelize, add sausage, cooked pasta and sauce. Warm for a few minutes and serve.
Keyword Brussel Sprouts, Mushrooms, Pasta, Pasta Primavera, Plantbased, Vegan Sausage

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