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Creamy Italian Sausage and Sun-Dried Tomato Fettucine

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. 

Course: Main Course
Cuisine: Italian, pasta, vegan
Author: Michael Monson
  • 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
  1. 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.

  2. 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)

  3. **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.

Recipe Notes

*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.