Buttery Egg Noodles w/Parsley and Veggie Sausage

The sausage goes in a spending update (soon to come)!  Since we had a bunch of egg noodles leftover from making soup, I thought to use them a bit differently.  This dish is very easy, quick and tasty – all good things for a weeknight meal.

Buttery Egg Noodles w/Parsley & Veggie Sausage


  • 2 cups dried egg noodles
  • salt
  • olive oil
  • 1 cup parsley, coarsely chopped
  • 3 cloves garlic, minced
  • 2-4 tablespoons butter (depends on how much butter you feel like)
  • 2 veggie sausages, sliced

To Do:

  1. Liberally salt and pour olive oil into a large pot full of water and set it to boil.  Add egg noodles.
  2. While noodles are cooking, heat some olive oil in a small pan over medium heat and saute the garlic for two minutes.  Add sausage slices and cook until evenly browned.
  3. Egg noodles should be done in about 7-8 minutes (al dente).  Drain and reserve a bit of the cooking liquid.  Put pasta back in the pot and add butter, parsley, the garlic and sausage and mix well.  Add a bit of the pasta water if it looks too dry or add more butter!
  4. If you’ve got some breadcrumbs or Parmesan or Pecorino, liberally sprinkle on top.  A spritz of lemon juice isn’t a bad idea either.  Serve!

3 Comments on “Buttery Egg Noodles w/Parsley and Veggie Sausage”

  1. Claudia says:

    Thanks for the inspiration! I just fixed this for lunch, except I added a cup of frozen peas to the recipe. I added the peas to the pasta five minutes before it was ready so they cooked together. Very yummy.

  2. Candace Pytel says:

    Hi! I find your blog quite inspirational.

    Could you please tell me what brand of veggie sausage you used for this recipe? It is much more attractive that the kind I use (crumbled). I have never seen any link-style that will hold up to being sliced.

    Thank you.

    • P says:

      Those were Tofurkey sausages. Come to think of it, we’ve never gotten around to making our own veggies sausages. Seems like the casing might be difficult…maybe something to try, though.

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