Creamy Italian Sausage Pasta
Instructions
Step 1:
Begin making the pasta as directed on packaging, cooking just until al dente. (Reserve 1 cup of pasta water).
Step 2:
While the pasta cooks, make the cashew cream by blending the cashews and milk together. If using a high wattage blender, no need to soak cashews.
Step 3:
In a large pan over medium heat, add 2 tablespoons of oil and the "sausage." If using sausage links, use spatula or spoon to break apart into crumbles. Cook down until crumbles are golden brown or 3-4 minutes.
Step 4:
Once the sausage is browned, add the remaining oil, onion, red pepper flakes and garlic. Cook for 1-2 minutes.
Step 5:
Pour in the wine and cook off until no liquid remains.
Step 6:
Finish with cashew cream and bring mixture to a low simmer.
Step 7:
Once the creamy mixture starts thickening, add the finished pasta, vegan parm, parsley, some of the reserved pasta water, and some salt and pepper to taste. If the mixture is still too thick add the remaining pasta water.
Step 8:
Serve immediately and enjoy!
PREP TIME
10 minutes
COOK TIME
12 minutes
SERVINGS
4
Ingredients
- 1 lbs Pasta of Choice
- 3 Tbsp Olive Oil
- 1 lbs Plant-Based Italian Sausage
- 1/2 Large Yellow Onion, diced
- 3 Cloves Garlic, Minced
- 1/2 tsp Red Pepper Flakes
- 1/3 Cup White Wine
- 3/4 Cup Unsweet Non-Dairy Milk
- 1/4 Cup Raw Cashews, soaked overnight
- 1/4 Cup Parsley
- 1/2 Cup Vegan Parm
- Salt & Pepper to Taste
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Leave A Comment
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Your Rating
Leave a Reply
RECIPE KEY
Vegan
Vegetarian
Dairy-Free
Gluten-Free
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