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Creamy fusilli with plant based “Sausages” and Chunky Vegetables

Creamy Fusilli with Plant-Based Sausages and Chunky Vegetables

The wonderful Camilla from @mmillyjane has shared this quick and easy pasta dish with us. This fusilli recipe uses the Mr Organic Lasagne sauce which is super creamy and completely dairy-free! Perfect for throwing together for a quick dinner, while still making sure that you get your daily protein and veg.

30 mins

3-4 people



3-4 servings of Mr Organic Fusilli
2 Tbsp. Mr Organic Olive Oil
1 pack of plant-based sausages, sliced
3 garlic cloves
1/2 lemon, zested
3 small carrots, chopped
1 pack of mushrooms
8-10 pieces of Mr Organic Sundried Tomato Antipasti 75ml white wine vinegar
1 jar Mr Organic Dairy-Free Lasagne Sauce
1/2 tsp. paprika
Salt and pepper, as needed
Vegan cheese, to serve


1. Bring a large pot of water to a boil and prepare the fusilli according to package directions. Reserve some of your pasta water for the end.

2. Add a tablespoon of olive oil over medium heat in a pan. Once hot, add your sausages (previously sliced into thick slices). Fry for a couple of minutes until browned on each side. Remove from the pan and set aside.

3. Next add your second tablespoon of olive oil and garlic and sauta for 30 seconds until fragrant. Then add lemon zest, carrots, mushrooms, cooked sausages, sun dried tomatoes and stir to combine. Add your white wine vinegar and cook until the liquid cooks out.

4. Pour in the lasagne sauce and stir to combine. Fill the empty jar of lasagne sauce with some water, shake well and add to the mix.

5. Add in the reserved pasta water and season with paprika, salt and pepper, if needed. Bring to a gentle simmer for around 20 minutes until vegetables are cooked through and sauce has thickened.

6. Coat the fusilli in the sauce, or place the sauce on top of the fusilli and serve immediately. Top with some vegan cheese, and enjoy!

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