This vegan French onion sausage pasta is creamy and hearty, with sweet caramelized onions and plant-based sausage. It transforms the richness and comforting flavors of a bowl of French onion soup into a pasta dish! This delicious dinner is made in one pot for minimal cleanup and is sure to impress.

You may have heard of the viral one-pot French onion pasta — this is my plant-based spin on it! This recipe brings together the flavors you know and love from classic French onion soup, like caramelized onions, garlic, and fresh herbs, all simmered into the creamiest, most delectable sauce you’ll want to drink with a spoon.

And instead of cooking the pasta in a separate pot, everything comes together right in the same pot, infusing even more flavor into every bite — and saving you from a sink full of dishes.

We’re tossing in some hearty plant-based sausage to round out the meal. Then it’s finished with lots of dairy-free parmesan, toasted breadcrumbs, and fresh herbs — an ode to the classic bread-and-cheese topping on French onion soup.

The result is a drool-worthy dish that delivers all the classic French onion soup vibes — just in pasta form, and completely vegan. Rich, savory, and comforting, without any meat or dairy needed.

If you’re building out your weekly dinner rotation, my vegan taco pasta salad is another creamy, satisfying pasta dish to add to the mix.

Ingredients

This pasta recipe uses mostly pantry staples, plus a few simple plant-based ingredients.

• Vegan butter: The tastiest way to caramelize those onions while keeping it dairy-free. I usually use Country Crock. You can substitute with more olive oil if preferred.
• Olive oil: Using olive oil alongside the butter adds a more balanced, complex flavor and helps caramelize the onions. Make sure to choose a high quality olive oil for the best-tasting results.
• Vegan sausage: Adds hearty texture and lots of protein. I used Beyond Meat Brat Original Sausage links, but spicy or Italian sausage would also complement the other flavors here. Ground vegan sausage works too. Or feel free to skip the sausage altogether.
• Yellow onions: The star of this dish is definitely the caramelized onions. Make sure to slice your onions thinly for a melt-in-your-mouth texture. Other types of onions will work too (see below). Three pounds of them will seem like a lot, but they shrink down when cooked — it’s fun to watch that big pile of raw onions transform into decadent, jammy caramelized onions!
• Garlic: A little bit of minced garlic goes a long way in adding depth and flavor to this dish.
• Fresh thyme: Adds an earthy, aromatic depth to the sauce. It complements the sweetness of the caramelized onions and contributes to an overall more complex taste. Substitute with dried thyme leaves if you don't have fresh on hand.
• Flour: A little bit of all-purpose flour thickens the sauce. You're welcome to use a gluten-free flour blend.
• Vegetable broth: Adds more flavor and is the cooking liquid for the pasta. I've also made this with Better Than Bouillon Vegetarian No Beef Base, which is great for achieving that classic French onion soup flavor while keeping it vegan! If you’re using a bouillon base, add four cups of water and the bouillon to the pot in place of vegetable broth.
• Salt and pepper: Simple seasoning to let all the other ingredients shine. I recommend freshly ground black pepper for a little more oomph.
• Pasta: Any short-cut pasta works here. I’ve used rigatoni in the photos, but farfalle, fusilli, penne, ziti, or even orecchiette are great choices since they hold sauce really well. Feel free to use whole wheat, gluten-free, or high-protein pasta to suit your preference.
• Coconut milk: Adds a creamy, velvety texture to the sauce without any dairy. It's very mild, so don’t worry — the sauce won’t taste coconutty. Be sure to use canned full fat coconut milk, which you can find in the baking aisle next to the condensed milk or in the international aisle. Vegan heavy cream, like Country Crock or Silk, would also work great.
• Vegan parmesan cheese: Kicks the savory flavor up a notch. Freshly grated right off the block is best (I recommend Violife), but pre-grated parmesan like Follow Your Heart also works well. If you'd rather use nutritional yeast for the cheesy flavor, then go for it!
• Red wine vinegar: A spoonful of red wine vinegar is added at the end, adding a hint of tang that helps bring out all the delicious flavors of the other ingredients. Sherry vinegar works too.
• Breadcrumbs: Similar to how French onion soup is typically topped with toasted bread, we're topping this French onion pasta with toasted breadcrumbs! These add a little crunch and depth of flavor to the final dish. Regular breadcrumbs work too, or you can easily toast them in a pan with a little oil and seasonings.
• Fresh parsley: Adds a pop of fresh, bright flavor to balance out all the richness of the sauce. You can use more thyme instead.

Find the full ingredient list with measurements in the recipe card below.

How to Make This Caramelized Onion Pasta

Ready to get cooking? Follow these simple steps to create a dish that's as enjoyable to make as it is to eat.

Step 1: Heat 1 tablespoon of vegan butter in a large, deep pan or pot over medium-high heat. Once the butter starts to sizzle, add the sliced plant-based sausage links and cook, stirring frequently, until nicely browned. Transfer the sausage to a bowl. There’s no need to wipe out the pan — the flavorful residue will be used to cook the onions.

Step 2: Now it's time to work some onion magic! Turn the heat to medium and add the remaining butter and the olive oil. Once the butter is melted, add the sliced onions and a generous pinch of salt, stirring to coat. Cover and cook for about 10 minutes, or until the onions start to sizzle and turn translucent.

Step 3: Remove the lid and continue cooking slowly, stirring occasionally, until the onions start turning golden.

Step 4: Continue cooking, stirring and scraping the bottom every 3–5 minutes, until the onions are deeply golden, soft, and very sweet.

Step 5:  Add the minced garlic and thyme and cook until fragrant. Then, stir in the flour and cook for a couple of minutes, until thickened. Add a splash of vegetable broth and stir to fully incorporate the flour, then gradually stir in the remaining broth. Turn the heat to medium-high and bring to a boil.

Step 6: Season with salt and pepper. Add the pasta and stir, ensuring the pasta is just below the surface of the broth. Add extra broth if necessary to fully cover it. Boil for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced and thickened. If the liquid reduces too quickly, add just enough broth to cover the pasta and continue cooking.

Step 7: Turn off the heat and stir in coconut milk, vegan parmesan, and vinegar.

Step 8:  Toss the cooked sausage back in and gently stir through. Serve it up with lots of vegan parmesan, toasted breadcrumbs, and fresh parsley. Dig in!

Serving Suggestions

This savory, creamy pasta with caramelized onions is delicious on its own or with sides. Here are some pairings to try:

• My radicchio salad with orange and pistachio — fresh and crunchy to balance the richness of the pasta.
• Roasted or sautéed vegetables like green beans, asparagus, broccolini, or brussels sprouts, with a squeeze of lemon to brighten things up.
• Crusty baguette or sourdough — perfect for soaking up the oniony sauce.
• Garlic bread – indulgent and complementary.

How to Store & Reheat

Chances are, this pot of French onion pasta won’t last long! But if you have leftovers:

• Fridge: Place cooled pasta in an airtight container and store for up to 1 week. It’s freshest in the first 3 days.
• Reheat: Microwave in 30-second intervals, stirring in between, or warm in a skillet over medium heat. The sauce may have thickened — add a splash of water, broth, or coconut milk to loosen it.
• Freezer: Store in a freezer-safe container (individual portions work well). Reheat as needed; it keeps for about 2 months.

More Savory Plant-Based Dishes

One Pot Vegan French Onion Sausage Pasta

By Chloe Martin

This vegan French onion sausage pasta is creamy and hearty, with sweet caramelized onions and plant-based sausage. It transforms the richness and comforting flavors of a bowl of French onion soup into a pasta dish! This delicious dinner is made in one pot for minimal cleanup and is sure to impress.

Print recipe Pin recipe

PREP TIME:20 minutes mins

COOK TIME:1 hour hr 20 minutes mins

TOTAL TIME:1 hour hr 40 minutes mins

SERVINGS: 6

COURSE: Main Course

CUISINE: American, French

Ingredients

 

1x2x3x

• 2 tablespoons vegan butter divided
• 1 package (roughly 14 oz) plant-based sausage links sliced (I used Beyond Meat)
• 2 tablespoons olive oil
• 3 lbs yellow onions thinly sliced (about 3 large onions or 6-7 small onions)
• 3 garlic cloves minced
• 1 tablespoon minced fresh thyme
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth (more as needed)
• salt and freshly ground black pepper to taste
• 8 oz rigatoni pasta (or short-cut pasta of choice — bowties work great)
• ½ cup full fat canned coconut milk (or dairy-free heavy cream)
• ¼ cup grated vegan parmesan cheese (plus more for serving)
• 1 tablespoon red wine vinegar (or sherry vinegar)
• chopped fresh parsley and toasted breadcrumbs for serving (optional)

Instructions

 

• Add 1 tablespoon vegan butter to a large, deep pan or pot over medium-high heat. Once melted and bubbling, add sliced plant-based sausage links. Cook for 10-12 minutes, stirring frequently, until browned. Remove from pan and set aside, leaving any oils released in the pan.
• Turn the heat to medium and add remaining butter and olive oil. When the butter is melted, add sliced onions and a generous pinch of salt, stirring to coat. Cover and cook for about 10 minutes, or until the onions start to sizzle.
• Remove the lid and cook the onions, stirring occasionally at first and more frequently as they brown, until deeply golden and caramelized, about 45 to 60 minutes. Adjust the heat as needed to maintain a gentle sizzle, and scrape any onions from the bottom to prevent burning. Once caramelized, they will be soft, sweet, and deeply golden brown.

  Note: Do not be tempted to rush the onions by turning up the heat! The key to caramelized onions is to go low and slow.
• Add minced garlic and thyme. Cook on medium-low for 2-3 minutes until fragrant, stirring frequently.
• Sprinkle in flour and stir well. Cook for 1-2 minutes. This will help thicken the sauce.
• Add a splash of vegetable broth and stir to fully incorporate the flour. Gradually stir in the remaining broth. Turn the heat to medium-high and bring to a boil.
• Add salt and freshly ground black pepper to taste. Add pasta and stir, ensuring the pasta is just below the surface of the broth. Add an extra ½ to 1 cup of broth if necessary to fully cover the pasta.
• Boil for 12 to 15 minutes, stirring occasionally, or until the pasta is al dente and the liquid has reduced and thickened. If the liquid reduces too much before the pasta has fully cooked, add just enough extra broth to cover the pasta and continue cooking until done.
• Turn off the heat and stir in coconut milk, vegan parmesan, and vinegar. Add the cooked sausage back in and gently stir through.
• Serve warm and top with more parmesan, chopped parsley, and toasted breadcrumbs, if desired.

Notes

Yields: This recipe makes 4 generous servings or 6 smaller bowls.

Storage: Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. The sauce will have thickened some, so you may want to add a splash of water or broth before reheating in the microwave or on the stovetop.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!