Ingredients:

  • 1 cup (150g) raw cashews, unsalted, soaked in hot water
  • ½ cup (120ml) vegetable broth/stock (low sodium)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt (or to taste)
  • Freshly ground black pepper to taste
  • 1 pound (450g) gluten-free pasta (penne, rigatoni)
  • 1 tablespoon olive oil
  • 1 pound (450g) Italian sausage, removed from casings
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup (60ml) reserved pasta water
  • ½ cup (packed) fresh basil leaves, chopped
  • Dairy-free Parmesan cheese alternative (for serving, optional)

Instructions:

  1. Soak cashews in hot water until softened. Drain and rinse.
  2. Blend soaked cashews with broth, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Set aside.
  3. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
  4. Heat olive oil in a large skillet. Brown sausage over medium heat, breaking it up with a spoon. Remove sausage from skillet and set aside.
  5. Add chopped onion to the skillet and cook until softened. Add garlic and cook until fragrant.
  6. Stir in crushed tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer for 10 minutes.
  7. Stir in the cashew cream and cooked sausage. Add reserved pasta water to thin the sauce if needed. Simmer for 5 minutes to allow flavors to meld.
  8. Add drained pasta to the sauce and toss to coat. Stir in fresh basil.
  9. Serve immediately, garnished with dairy-free Parmesan (if using).