Hooked On Plants Creamy Red Sauce Veggie Pasta

  • Serves 5 people
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Vegan Vegan
  • 2 yellow or sweet onions, sliced
  • ¼-1/2 cup Earth's Own Cooking Cream
  • Tomato pasta sauce (I used roasted garlic from Neal Brother's)
  • 400-500g whole grain pasta of choice
  • 2 red peppers, chopped
  • 2 zucchinis, chopped
  • 8-10 mushrooms (cremini/white), chopped
  • 1-2 tbsp tamari or soy sauce
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Pinch of salt
  • 3-4 vegan sausages of choice (we used Field Roast Italian) OR pre-cooked green lentils
  • 1-2 tbsp of balsamic vinegar
  1. Turn BBQ (or oven) to 400F
  2. Caramelize onions. Do this without oil, just heat the pan to medium, add sliced onions and let the pan brown. Add ⅛ cup of water to deglaze the pan. Turn the heat down to simmer, and put the lid on. Let simmer for 20 minutes.
  3. Meanwhile, a bowl, mix together the veggies with balsamic. Add the veggies to a BBQ roasting dish (OR, bake them in the oven). BBQ for 30 minutes, mixing around halfway.
  4. Bring a pot of water to a boil. Add the pasta and cook according to directions.
  5. If cooking sausages: add the sausages to the BBQ and grill according to the directions (about 4 minutes per side).
  6. Add the Earth’s Own Culinary Edition cooking cream and tomato sauce to the caramelized onions, and let simmer for another 5-10 minutes.
  7. Strain pasta, then pour it back into the pasta pot.
  8. Add the pre-cooked lentils or sausages (chopped), plus the BBQ’d veggies and creamy red sauce to the pot. Stir until it’s all slathered and delicious looking.
  9. Serve it up with a sprinkle of vegan parm, fresh basil + a side salad!

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