Wednesday, February 1, 2012

White Cheese and Sausage Pasta

With leftover Tofurky Italian sausage in my fridge, I thought I'd make this indulgent baked pasta.  Use a combination of cheeses for the best result.  I highly recommend that one of your cheeses be a melt-y mozzarella (such as Daiya or Vegan Gourmet), but the second really depends on preference.  I chose Galaxy Foods' mozzarella block, but any brand of vegan Parmesan sprinkles or shredded Sheese would be nice too.

  • 2 (4-ounce) Tofurky Italian sausages
  • Cooking spray
  • 2 tablespoons vegan butter
  • 3 tablespoons all-purpose flour
  • 2 cups plain non-dairy milk
  • 4 cups uncooked ziti
  • 3/4 cup grated vegan cheese
  • 1/4 teaspoon salt
  • 1/2 cup shredded Daiya mozzarella
1. Break the sausage links into crumbles, and cook in a large skillet coated with cooking spray over medium heat for about 5 minutes, until browned.  Remove the sausage from the pan and place on paper towels.

2. Wipe the pan with a paper towel.  Add the butter, and melt over medium heat.  Add the flour, stirring with a whisk.  Gradually add the milk, whisking until smooth.  Continue to cook for about 8 minutes, until thick; remove from heat.

3. Meanwhile, cook the ziti according to package directions; you should have about 6 cups hot cooked pasta.  Drain.

3. In a large bowl, combine the milk mixture, sausage, cooked ziti, 3/4 cup vegan cheese, and the salt.  Spoon the mixture into an 11x7-inch baking dish coated with cooking spray.  Sprinkle with the mozzarella.

4. Bake at 400 degrees for 20 minutes - the top should be lightly browned.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 577 

Tasting Notes:
A wonderfully indulgent dish full of creaminess from the two cheeses and the milk-and-flour roux.  In fact, this was probably the best roux I've ever produced in my kitchen, texture-wise, so I was quite proud.  I loved the bits of sausage, but the dish could use a little more layering.  Consider adding wilted spinach or another veggie, minced or bottled garlic, crushed red pepper, or other herbs and spices. 



  1. i just put mine in the oven! it looks so delicious. i added a bit of breadcrumbs with italian seasoning to the top, and i only used one type of mozzarella--i bought two bags of daiya shreds and they were both infested with green mold, it was disgusting! i'm sticking with follow your heart from now on.

    awesome recipe, i'm really excited to try it.

  2. Ugh sorry to hear about the Daiya! I've never had a problem before, but will certainly be checking for mold in the future. Italian breadcrumbs are an awesome idea, as is the Italian seasoning. Those will definitely go into this pasta the next time I make it :)