Creamy Spaghetti Vegan Sausages Cheese (Printable Version)
Spaghetti nests baked in creamy plant-based sauce with vegan sausages and gooey cheese. Comfort food in every bite.
# What You'll Need:
→ Main Ingredients
01 -
300 g dried spaghetti
02 -
1 tablespoon olive oil
03 -
4 to 5 vegan sausages, sliced into 2 cm rounds
→ Sauce
04 -
480 ml plant-based cream (soy or oat)
05 -
1 cup shredded vegan cheese (mozzarella-style or cheddar-style)
06 -
1 tablespoon nutritional yeast (optional)
07 -
1 teaspoon garlic powder
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
A pinch of turmeric (optional)
→ Topping
11 -
0.5 cup shredded vegan cheese (mozzarella-style or cheddar-style)
12 -
Chopped fresh parsley or chives, for garnish
# Steps To Follow:
01 -
Boil spaghetti in salted water until just al dente. Drain, drizzle with a little olive oil, and let cool for 2–3 minutes.
02 -
Using a fork and spoon, twirl portions of spaghetti into small nests and arrange in a lightly greased ovenproof dish. Form 6 to 8 nests in total.
03 -
In a saucepan over low heat, combine plant-based cream, garlic powder, nutritional yeast (if using), turmeric (if using), salt, and black pepper. Stir in 1 cup shredded vegan cheese and cook until melted and smooth.
04 -
Pour the warm creamy sauce evenly over the spaghetti nests, allowing it to pool slightly around them. Place vegan sausage slices in the center or along the sides of each nest. Sprinkle the remaining 0.5 cup vegan cheese over the top.
05 -
Preheat oven to 180°C. Cover the dish with foil and bake for 15–20 minutes, until the sauce bubbles and the cheese melts. Avoid browning the top to maintain a soft and moist texture.
06 -
Remove from the oven, garnish with chopped fresh parsley or chives, and serve warm.
# Notes and Tips:
01 -
Let the spaghetti cool slightly before forming nests to prevent sticking and maintain structure.
02 -
For extra flavor, select smoked vegan sausages or add a pinch of smoked paprika to the sauce.