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Vegan Revamp of Molly Yeh’s Giant Sausage Pasta


On the weekend I enjoy indulging in cooking shows. Unfortunately, many of the recipes featured on Food Network are not vegan-friendly. However, I do enjoy the challenge of veganizing a recipe to make it accessible to people who enjoy a plant-based lifestyle. This is my first time posting a vegan revamp recipe on the blog so let me know what you think.

The original recipe is from Molly Yeh of Girl Meets Farm. Molly’s giant sausage pasta recipe is one of the classic heavy casserole dishes that she likes to make for working farmers during harvest time. I have lightened up this recipe by using a white bean sauce in place of the heavy cream and whole milk. I have also swapped out the Italian sausage for a tempeh fennel sausage. And of course, I am using my almond ricotta recipe and store-bought plant-based cheeses in place of the Pecorino Romano.

Vegan Revamp of Molly Yeh’s Giant Sausage Pasta

This pasta dish is a lighter vegan revamp of Molly Yeh's giant sausage pasta recipe.
Servings 6 people
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes


  • stock pot
  • Skillet
  • cutting board
  • Chef's Knife


  • 1 recipe recipe tempeh fennel sausage or store-bought vegan Italian sausage
  • 2 cups cherry tomatoes halved
  • 6 oz baby spinach leaves
  • 1 lb large rigatoni or other pasta
  • 1 cup almond ricotta
  • ½ cup vegan parmesan shreds
  • salt and pepper to taste
  • crushed red pepper flakes for serving

White Bean Sauce Ingredients

  • 15 oz cannellini beans
  • 1 cup unsweetened original plant-based milk
  • ½ cup nutritional yeast
  • 2 cloves garlic peeled
  • juice from ½ lemon
  • ½ Tbsp kosher salt
  • ¼ tsp smoked paprika
  • tsp onion powder
  • 1 Tbsp corn starch
  • ½ cup vegan parmesan shreds


  • Preheat oven to 400 °F.
  • Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook 3 minutes short of package instructions.
  • To make the white bean sauce add all of the ingredients to a high powdered blender for 5 minutes until ingredients are incorporated and creamy.
  • Drain pasta and place back into the pot and mix with white bean sauce until thouroughly coated.
  • Add the tempeh sausage, tomatoes, and spinach and mix together. Taste for salt and pepper.
  • Pour noodle mixture into a 9” x 13” baking dish and sprinkle with ½ cup of vegan parmesan and top with dollops of almond ricotta.
  • Bake for 25 minutes until bubbly. Remove from oven, top with red pepper flakes, and allow to cool 5 minutes before serving.
Course: Pasta
Cuisine: American-Italian Inspired
Keyword: healthy, pasta, vegan

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Did you make this recipe?

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