Summer Veggie Sausage Pasta

Summertime means only one thing to me... fresh basil and tomatoes!! This recipe combines these summer favorites with pasta (duh!) and veggie sausage to create a whole, balanced, plant-based meal that comes together in less than 30 minutes. 

I recommend using the Trader Joe's brand of veggie sausage. It is my favorite on the market. Buyer Beware (!!) - this option does contain egg whites! If that's not your thing, I would recommend one of the many flavors of Tofurkey sausage. 

I pride myself on creating foolproof recipes that require very minimal cooking skills, that lead to very simple meals that taste good! But this recipe has one, not difficult, but slightly annoying task: crisping up both sides of the veggie sausage. Don't worry! If you whip out your tongs, you can flip each veggie sausage coin in no time... and it will be well worth it! I love the crispy texture in this dish!

Summer Veggie Sausage Pasta (vegan)
Summer Veggie Sausage Pasta (vegan)


1/2 bag of pasta (I used 1/2 whole wheat and 1/2 regular fusilli)

3 handfuls of grape tomatoes, halved

2 veggie sausages, cut into coins

1/2 cup of basil, julienned

the juice of one lemon

1 tsp avocado oil

olive oil

sea salt

lemon pepper



1) Boil pasta according to package instructions. Drain.

2) Saute veggie sausage coins in avocado oil in a fry pan over medium heat. Be sure that each coin lays flat, and they do not overlap. Allow the first side of the coins to crisp up. After 2-3 minutes, flip each coin over (this is tedious, but worth it!) Allow the second side of the coins to crisp up. 

3) Toss pasta, veggie sausage coins, tomatoes and basil in a large bowl. 

4) Add a glug of olive oil, lemon juice, salt and lemon pepper. Toss and enjoy!