Vegan Sausage and Mushroom Pasta Bake ~
A hearty and comforting casserole made with sweet Italian sausage and mushrooms in a creamy, dairy-free white sauce.
Ready to serve in about 30 minutes!
Ingredients for Vegan Sausage and Mushroom Pasta Bake
You will need:
- 16 ounces rigatoni pasta
- 1 tablespoon olive oil
- 14 ounces vegan Sweet Italian sausage
- 8 ounces whole cremini mushrooms, de-stemmed and thinly sliced
- 1/4 cup yellow onion, chopped
- 2 tablespoons Marsala wine
- 1 tablespoon garlic, minced
- 12 ounces vegan evaporated milk (See note below)
- 1 cup vegan mozzarella cheese, shredded and divided
- 1/2 cup vegan Parmesan cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Where to Find Vegan Evaporated Milk
Look for vegan evaporated milk on the plant-based baking aisle of your supermarket.
If it’s not available in your area, this Homemade Vegan Evaporated Milk is easy to make and yields the equivalent of a 12-ounce can.
How to Make Sausage and Mushroom Pasta Bake
STEP ONE: Preheat the oven’s broiler to high and set the oven rack about 6 inches from the heat source.
STEP TWO: Prepare the pasta according to package directions, reserving 1/2 cup of the cooking water. Drain and return to the pot. Set aside.
STEP THREE: Into a large, deep skillet over medium-high heat, add the olive oil. When the oil is hot, crumble the sausage into the pan. Using a spatula to break up any large clumps, cook the sausage, stirring frequently for 6 minutes, until cooked through. Remove the cooked sausage from the skillet, leaving the sausage drippings in the pan.
STEP FOUR: With the heat still on medium-high, add the mushrooms and onion. Cook and stir for 1 minute, until mushrooms begin to release their liquid.
STEP FIVE: Pour in the Marsala wine and continue cooking for an additional 2 minutes, until reduced by half.
STEP SIX: Add garlic and continue cooking for an additional 30 seconds. Be careful here to not let the garlic burn.
STEP SEVEN: Return the sausage to the skillet with the mushrooms.
STEP EIGHT: Pour in the evaporated milk and reserved pasta cooking water.
STEP NINE: Stir in 1/2 cup of the mozzarella and all of the Parmesan cheeses.
STEP TEN: Season with salt and pepper then stir to combine.
STEP ELEVEN: Reduce the heat to low and simmer for 3 minutes until the sauce begins to thicken.
STEP TWELVE: Pour into a 9×13-inch baking dish.
STEP THIRTEEN: Broil for 5 minutes, until the cheese is bubbly and light golden brown, then serve.
Storage
Store any leftovers in an airtight container in the refrigerator for 3-5 days.
More Baked Pasta Recipes You’ll Love!
- Classic Lasagna
- Creamy Vegan Butternut Squash Pasta
- Vegan Chili Mac Casserole
- Easy Cheesy Tetrazzini
- Vegan Spinach Noodle Kugel
Follow This Wife Cooks on Instagram | Facebook | Pinterest for more plant-based recipes!
Vegan Sausage and Mushroom Pasta Bake
Ingredients
- 16 ounces rigatoni pasta
- 1 tablespoon olive oil
- 14 ounces vegan Sweet Italian sausage
- 8 ounces whole cremini mushrooms de-stemmed and thinly sliced
- 1/4 cup yellow onion chopped
- 2 tablespoons Marsala wine
- 1 tablespoon garlic minced
- 12 ounces vegan evaporated milk
- 1 cup vegan mozzarella cheese shredded and divided
- 1/2 cup vegan Parmesan cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven’s broiler to high and set the oven rack about 6 inches from the heat source.
- Prepare the pasta according to package directions, reserving 1/2 cup of the cooking water. Drain and return to the pot. Set aside.
- Into a large, deep skillet over medium-high heat, add the olive oil. When the oil is hot, crumble the sausage into the pan. Using a spatula to break up any large clumps, cook the sausage, stirring frequently for 6 minutes, until cooked through. Remove the cooked sausage from the skillet, leaving the sausage drippings in the pan.
- With the heat still on medium-high, add the mushrooms and onion. Cook and stir for 1 minute, until mushrooms begin to release their liquid.
- Pour in the Marsala wine and continue cooking for an additional 2 minutes, until reduced by half.
- Add garlic and continue cooking for an additional 30 seconds. Be careful here to not let the garlic burn.
- Return the sausage to the skillet with the mushrooms.
- Pour in the evaporated milk and reserved pasta cooking water.
- Stir in 1/2 cup of the mozzarella and all of the Parmesan cheeses.
- Season with salt and pepper then stir to combine.
- Reduce the heat to low and simmer for 3 minutes until the sauce begins to thicken.
- Pour into a 9×13-inch baking dish.
- Broil for 5 minutes, until the cheese is bubbly and light golden brown, then serve.
Kayla DiMaggio
Yum! 30 minute meals are my favorite for busy weeknight dinners! I loved every bite of this and it is now in our rotation! 🙂
Tavo
Oh! This looks like pure comfort food! what’s your go-to mozzarella cheese? Thanks for sharing!
thiswifecooks
Thanks! Violife shredded mozzarella is my current favorite. I love the way it melts!
Julia
I love the sound of this pasta bake. Mushrooms are quite a favourite too. A lovely quick meal for weekdays, this is definitely one to add to the weekly rota. Thank you.
Marinela
Mouth-watering! I just had my lunch but now I saw your pasta bake recipe and I’m hungry again 🙂 Definitely, must-try this week! Thanks for sharing it!
thiswifecooks
Haha! Thanks, Marinela!
Aya
This turned out great! I skipped on the wine, and it was still wonderful and creamy.
thiswifecooks
Wonderful! Thank you so much!
Anaiah
Oh my goodness, this plant based sausage and mushroom pasta bake was AMAZING and perfect for family night dinner! I never had that much experience using vegan cheese before but this recipe was so good, I’ll have to add it into my dishes more often.
thiswifecooks
The key is using a good quality cheese that melts well. For this recipe, I used Violife brand.
Joshua
Pasta bakes always make the best dinners and your vegan sausage and mushroom recipe was a hit at the table. This makes sticking to plant based that much easier!
thiswifecooks
Yes! Thank you!