Vegan "Hot Dog" Pasta

This kid-pleasing vegan pasta dish really saves the day when everyone craves the traditional taste of old-fashioned hot dogs but without the meat! Asparagus adds freshness and nutrition, while the tricolore pasta provides a pretty color.

Give it a try—you and your family are going to love it.



Vegan "Hot Dog" Pasta

Makes 6 servings


• 1 pound fresh asparagus (or broccoli), trimmed and cut into bite-sized pieces
• 20 grape tomatoes
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided, plus more as needed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/8 teaspoon cayenne pepper (optional)
• 4 vegan hotdogs, sliced
• 12 ounces tricolore fusilli (or your preferred pasta variety)
• 1/2 teaspoon tamari, plus more to taste
• Sea salt, to taste
• Freshly ground black pepper, to taste


Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the asparagus, grape tomatoes, 1 tablespoon olive oil, garlic powder, chili powder and optional cayenne pepper into a large bowl. Toss to coat. Gently stir in the vegan hot dog slices.

Arrange the asparagus/vegan hot dog mixture in an even layer on the prepared baking sheet. Bake for 9 to 12 minutes or until the asparagus is tender and vegan hot dogs are heated through.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, until al dente. Drain the fusilli.

Transfer the drained fusilli to a large bowl. Immediately toss with 1 teaspoon olive oil and 1/2 teaspoon tamari. Season with salt and pepper, to taste. Taste and add more olive oil and/or tamari, to taste.

Add the roasted asparagus/vegan hotdog mixture and gently toss to combine. Serve immediately.