Egg-Free Creamy Tomato Pasta with Sausage and Spinach

Ingredients

• 1 pound Pasta (penne or rotini)
• 1 pound Italian sausage
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 28 ounces Crushed tomatoes
• 1 cup Cashews (raw, soaked)
• 2 tablespoons Nutritional yeast
• 1 tablespoon Lemon juice
• 5 ounces Spinach
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 1 pound of pasta in a large pot and cover with generously salted water. Cook over high heat until the pasta is al dente, about 8-10 minutes, then drain.
2. 2While the pasta cooks, remove the 1 pound of Italian sausage from its casings. Place the sausage in a 12-inch skillet over medium-high heat (375°F / 190°C). Cook, breaking up the sausage with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain off any excess fat from the skillet.
3. 3Add the 1 tablespoon of olive oil and the 2 cloves of minced garlic to the skillet with the sausage. Cook over medium heat (300°F / 150°C) for 1 minute, until the garlic is fragrant.
4. 4Pour the 28 ounces of crushed tomatoes into the skillet. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir everything together and bring the sauce to a simmer over medium heat (300°F / 150°C). Let it simmer gently for 5 minutes.
5. 5In a blender, combine the 1 cup of soaked cashews, the 2 tablespoons of nutritional yeast, and the 1 tablespoon of lemon juice. Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
6. 6Pour the blended cashew cream into the skillet with the tomato sauce and sausage. Stir well to combine everything. Add the 5 ounces of spinach to the skillet and stir until it wilts into the sauce, about 2-3 minutes.
7. 7Add the drained 1 pound of pasta to the skillet with the creamy tomato sauce and sausage. Toss gently until all the pasta is evenly coated.
8. 8Serve the Egg-Free Creamy Tomato Pasta with Sausage and Spinach immediately.

Substitutions

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