Vegan Sausage Pasta

A quick and simple vegan dish, courtesy of Waitrose. You can find thousands more recipes on their website

Cherry tomatoes are roasted with garlic just until they pop and blister, for a lovely intensified tomato flavour that’s lighter and fresher-tasting than a classic tomato sauce.



  • 400g cherry tomatoes
  • 4 garlic cloves, sliced
  • 3 tbsp olive oil
  • 300g pack Linda McCartney’s 6 Vegetarian Sausages
  • 2 courgettes, trimmed and sliced
  • Pinch salt
  • 300g elicoidali pasta tubes
  • Handful basil leaves
  1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.
  2. Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.
  3. Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsp pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.
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