I just love it when you can throw something really good together, really quickly. And this Vegan Sausage & Broccoli Orzo Pasta is one of those dishes. Made in one pan and in under 20 minutes!
It’s colourful, tasty, and healthy with its balance of carbs, protein, and vegetables.
To be honest, I love all of the pasta that is vegan friendly but, being a massive fan of rice too, orzo pasta has become a strong favourite.
Its rice like look lends itself to many dishes that you may normally have rice with, giving old favourites a new twist – if the fancy takes you, of course!
Have you tried orzo pasta? What do you like to serve with orzo pasta? Do you have a favorite rice dish you would like me to veganise using orzo pasta? Leave a comment in the comments box below and let me know 👍
Most of the time I am quite happy to have this dish on its own but it is also great with a salad and my homemade vegan garlic bread goes down a treat with it!
Which sausages are best?
I used Richmonds meat-free sausages today but they are not everyone’s choice. When I first bought them, I found them to be extremely like meat sausages in texture and it did put me off a little. I checked the packet a couple of times to make sure they were meat-free and vegan!
But I actually quite liked them so, although I would usually use Linda McCartney’s sausages when I want to slice them, I decided to give these a go. And I have to thaw LM sausages first so it saved time by using the Richmond ones.
However, sausages can be quite a personal thing and it’s fine to use your favourite brand. Just remember though, if they are frozen, thaw until soft enough to slice, they may need a little longer to cook if still a little frozen, and it will alter the calories per portion.
How to make this fabulous Vegan Sausage & Broccoli Orzo Pasta dish
Well, it couldn’t be easier or quicker to put a tasty meal on the table.
Start by bringing a pan of salted water to a boil and add the pasta. Bring the pasta back to the boil, reduce the heat and then simmer for 10 minutes.
(Don’t forget to save some of the water when you strain the pasta.)
You will now have enough time to cook the rest of the dish but you will need some of the pasta water to add to the cooked dish to form the sauce with the cheese.
So try and time it so you start cooking the sausages when you have about 7 minutes left of the pasta simmering time. That way your dish will not go cold. Of course, you can keep it over the heat but it will continue to cook it and spoil the texture of the vegetables. Not a problem if you like your veg well done though.
I love paprika and it adds colour and flavour to the sausages and the next step is to add the oil and paprika to a large frying-pan and mix well before heating the oil.
Add the sausages and gently stir well to coat them in the lovely paprika and oil mixture as this will add even colour to them as they are cooking. Cook for 2 minutes, add the broccoli and onion and cook for a further 2 minutes before adding the diced pepper and chilli to the pan, for, yes, another 2 minutes! 😊 I am a fan of easy timings!
Add the cheese, season well, and add the 60 ml / 4 tablespoons of the saved pasta water which, when stirred in, will create a light sauce.
Please note – I used Asda Free From Garlic and Herb Soft Cheese Alternative. It’s a good quality soft cheese and very good value. Any vegan soft cheese will be fine but it is best to use a garlic and herb one for the flavour. If you can’t find a flavoured one, you could add some fresh garlic and herbs to the dish.
I did not want to drown this dish in a sauce but pasta can dry out quite quickly and by making this light sauce, it gives enough moisture to stop the pasta from drying out. And, it adds a subtle flavour throughout the dish.
Finally, add the drained orzo pasta and stir in.
Wow, there you have it – a colourful, healthy meal, in less than 20 minutes!
When you have made this dish, drop me a comment in the box below and let me know what you think!
Happy Orzo making and ENJOY! 👍
Vegan Sausage & Broccoli Orzo-Pasta
- 20 min
- 362 Cals/Serving
- 100 g / 3½ oz orzo pasta
- 10 ml / 2 teaspoons oil
- 5 ml / 1 teaspoon smoked paprika
- 4 vegan sausages, sliced
- 8 broccoli florets, quartered
- 4 spring onions, sliced
- ½ yellow bell pepper, diced small
- 1 red jalapeño chilli, de-seeded and finely chopped
- 55 g / 2 oz vegan garlic and herb soft cheese
- Freshly ground salt and black pepper
- 60 ml / 4 tablespoons of pasta water (not shown)
- Step 1
- Bring a pan of salted water to the boil and add the orzo pasta. Bring back to the boil and then reduce heat and simmer for 10 minutes. Strain and save 60 ml / 4 tablespoons of the water.
- Step 2
- Meanwhile, add the oil and smoked paprika to a large frying pan, mix well and heat.
- Step 3
- Add the sausages to the pan and stir to coat in the oil mixture. Gently fry over a medium-low heat for 2 minutes, turning occasionally to ensure even cooking.
- Step 4
- Next add the broccoli and onions and continue to cook, stirring, for a further 2 minutes.
- Step 5
- Then add the chilli and yellow pepper and, again, cook for another 2 minutes.
- Step 6
- Remove from the heat, add the cheese and season with freshly ground salt and black pepper. Add the saved water from the pasta and mix in to form a light sauce.
- Step 7
- Finally, add the strained orzo pasta and stir in.
- Step 8
- Serve immediately either on its own, with a salad or with my homemade vegan garlic bread and enjoy!