I love the simplicity of this pasta. It feels like a traditional Italian dish, where meat is browned, and the fond in the pan is used to season the cream sauce. There is a simplicity to this dish, and a quickness with which it comes together that just makes you feel like you’re instinctively composing in the moment; like you’re a Nona at home in her Tuscan kitchen.
Ok, that may be a bit much, but this recipe is really simply to prepare, and once you’re got The Cream Sauce made, it’s just a matter of browning the sausage, warming the sauce, and tossing the pasta. That’s it. The Beyond Sausage really sells the scene, but you can use your favorite vegan Italian sausage (or even sauteed mushrooms!) if Beyond Sausage isn’t readily available.
Check out the video below to see what else you can do with “The Cream Sauce”, and then scroll down to see the full recipe for “Creamy Italian Sausage and Sun-Dried Tomato Fettuccine”.
This is a classic pasta dish with all of the flavors of spicy Italian sausage married with the sweetness of sun dried tomatoes and creamy Alfredo sauce.
- 1 batch of “The Cream Sauce” (recipe below)
- 2 Beyond Meat Spicy Italian Sausages*
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 teaspoon red pepper flake (optional)
- 2 teaspoons Italian Seasoning
- 3 tablespoons thinly sliced sundried tomatoes
- a large handful of fresh spinach, roughly chopped
- 1 pound fettuccine noodles, cooked according to package instructions
Break the sausage up into small pieces. Cook in a large pan, on medium heat, with the olive oil and the onion. When the sausage is cooked, and slightly crispy, add a few tablespoons of pasta water to the pan to deglaze, and to prevent cream sauce from scorching when it is poured into the hot pan.
Add “The Cream Sauce” to the pan along with the seasonings, the sliced sun dried tomatoes and the spinach. Warm through, stirring continuously to avoid any burning on the bottom of the pan. Add the pasta directly from the cooking liquid; toss until coated. If the sauce is too thick, add a tablespoon or two of the pasta water. Top with vegan Parm, or seasoned breadcrumbs (see Pot Pie Pasta recipe)
**Other than the soaking of the cashews, the sauce should come together in the time it takes your pasta to cook. Time it so your sauce is done just before the pasta. When your pasta is al dente, you can take it directly from the cooking water into the sauce.
*Beyond Sausages are not widely available, but they are by far my favorite vegan sausage. You could sub in your favorite vegan sausage, like Tofurky or Field roast, but I would suggest browning the sausage in the pan first, removing them when you add the sauce, and then returning them to the pan when you toss the pasta.
This is the basic cream sauce recipe that I use as the start of so many amazing pasta dishes and bakes. This sauce is somewhere in between an Alfredo sauce and a cream of chicken soup base. With this recipe, you’ll have enough sauce for 1 pound of dry pasta.
- 1 cup raw cashews, soaked
- 1 ½ cups water or plant-based milk
- 2 teaspoons No Chicken flavored Better Than Bouillon*
- 2 tablespoons nutritional yeast
- ½ lemon, juiced, or 2 to 3 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon Bragg’s Liquid Aminos, tamari, or low-sodium soy sauce
Quick soak the cashews by covering them with boiling water, and allowing them sit for about 10 minutes. Drain and rinse.
Combine all ingredients in a HIGH SPEED blender, and blend until creamy. The sauce will be on the thinner sauce, but it will thicken as you cook it.
Pour the sauce into a large pan, and turn to a medium heat. It’s best to start the sauce out in a cool pan to avoid scorching. Stir the sauce continuously as it cooks to avoid and burning on the bottom of the pan.
When the sauce has warmed through, and thickened to the desired consistency, add your pasta to the sauce directly from its cooking liquid. If the sauce is too thick after adding the pasta, add a tablespoon or two of the pasta water to thin it out.
*I love the flavor that the “No Chicken” Better Than Bouillon gives this sauce. It can be omitted, but you will need to adjust the salt accordingly. I like the depth of flavor that the bouillon gives. It doesn’t really read as “chicken” so much as “savory”. You could also use one Edward and Son’s “Not-Chick’n” bouillon cube if that’s all you can find.