This completely vegan jambalaya pasta is simple and extremely delicious. It makes the perfect weeknight meal. Protein rich pasta and beyond sausages combine with tomato sauce and creole seasoning to create this spicy and flavorful take on traditional red sauce.

The Ingredients

  • Pasta-Use any kind you like, but I love to use the Barilla Protein Plus pasta. It amps up the nutrition.
  • Tomato sauce-I use two cans.
  • The holy trinity- This is a classic in cajun and creole cuisine. It consists of celery, bell pepper, and onion.
  • Garlic-I use four cloves, but it’s up to your personal preference.
  • Spinach- Use one cup frozen slightly thawed, but you can also use two cups fresh, or any leafy green you love!
  • Beyond sausage-This is my favorite for dishes like this, but of course, use what you like.
  • Seasonings

How to Make Jambalaya Pasta

  • Finely mince or chop your veggies (minus spinach). I like to mince everything in my small food processor. This cuts the chopping time significantly. However, if you prefer your peppers, celery, and onion diced you can absolutely do that.
  • After cooking the garlic, onions, celery, and peppers until slightly softened and fragrant, add sausage, and the spinach. Cook for a couple of minutes.
  • Add your two cans of tomato sauce and all of your spices. Let that cook on low for at least 15 minutes to really get the flavors in there.
  • Add the pasta and mix well before serving.

Substitutions and Modifications

  • Tomato sauce-I use two 15 oz cans, but you can use jarred, make your own, or use crushed or diced tomato if you want a little more texture.
  • Peppers-I use mini sweet peppers, but traditionally, green pepper is used. If you are using large pepper instead of mini, I would add two.
  • Garlic- Of course you can used minced garlic or garlic powder instead of fresh, but I do think the fresh garlic adds a lot to this dish.
  • Beyond sausage-Traditionally in jambalaya dishes, sausage is used. I love to get the beyond sausage when it is on sale and save it for dishes like this. However, any type of vegan sausage will work fine, either in the link or ground variety. To save money, you can remove the sausage completely and simply add more veggies. You can also add seasoned tofu instead of sausage, or any vegan protein source that you prefer.

I hope you enjoy this super easy and flavorful vegan jambalaya pasta!

The Best Vegan Jambalaya Pasta

5 from 1 vote


  • 14.5 oz barilla protein plus pasta you can use any pasta that you like
  • 1/2 sweet yellow onion
  • 4 cloves fresh garlic
  • 2 sticks celery
  • 1 cup frozen spinach, slightly thawed or softened
  • 2 vegan sausages(I use beyond)
  • 2 15 oz cans tomato sauce
  • 1.5-2 tbsp Tony's creole seasoning use any creole/cajun seasoning blend that you like
  • 1 tbsp nutritional yeast
  • 1/2 tsp cayenne pepper increase or decrease depending on your taste
  • 2 tsp brown sugar (optional)


  • Cook the pasta according to package directions. Drain and set aside.
  • Dice or mince your garlic, onion, celery, and bell peppers.
  • Cut up your sausage however you like.
  • Heat some cooking spray on a deep saucepan or wok over medium high heat.
  • To the pan, add your garlic, onion, celery, and peppers. Cook until nice and fragrant.
  • Add the sausage and spinach and let cook for a few minutes.
  • Add the tomato sauce. Mix everything together well.
  • Add the seasonings. Mix.
  • Simmer the sauce for about 15 minutes to allow the flavors to combine.
  • Add the pasta and mix until it is nicely coated. Now it's ready to serve!