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Creamy Sausage, Courgette & Tomato Pasta

Really comforting and delicious, make this for guests and I bet they wouldn't guess it's dairy free!

Dairy / soya / egg / nut free

Serves 2 adults & 2 children (with a bit of leftovers if you're less greedy than us!)

Storage: keeps covered in fridge for 2 days, freeze for up to 3 months


- 400g pasta

- 6 good quality sausages

- 1 onion

- 2 cloves garlic

- 1 courgette

- 1 tsp marmite (optional)

- 500ml tomato passata

- 250ml alternative cream (I used Oatly)

- 1 tbsp dried basil

- 1 tbsp dried oregano

- 1 tbsp olive oil for cooking


  1. Dice the onion, garlic & courgette

  2. Heat the oil in a large non-stick pan to a medium heat then add the onion and cook gently for 3-4 mins. Add the garlic & courgette and cook for another 5 mins stirring regularly.

  3. Meanwhile get your pasta onto cook as per pack instructions, retaining some starchy pasta water

  4. Squeeze the sausage meat out of the skins and chop the meat roughly (discard skins)

  5. Turn the heat up in the pan and add the sausage meat. Cook for around 5 mins until browning, breaking up the sausage pieces with a wooden spoon

  6. Add the marmite and stir until loosened then add the passata & herbs. Bring to the boil then reduce to a simmer. Add the cream, stir well.

  7. Drain the pasta and add to the sauce, mix well, adding a couple of tbsp of pasta water if needed and serve


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