• Andrea McMurtry

Creamy Tomato Basil Pasta with Italian Sausage

My husband loves pasta so when I came across a vegan recipe for pasta, I knew that I could tweak it to work for my meat eating man! You could easily switch out the sausage for diced chicken or cook the sausage with the casing removed in a pan first.This is a great way to make a yummy pasta with a lovely, creamy rosé sauce. When I make this again, I will maybe add a ¼ teaspoon of red pepper flakes for some extra heat!

For those of you who have never used nutritional yeast, you may be wondering what the heck it is! If so, read this first.

Serves 6 Prep time: 10 minutes Cook Time: 25-30 minutes


  • 1 pound Italian sausage

  • ¾ cup raw cashews

  • ½ cup unsweetened, unflavored almond or hemp milk

  • 16 ounces uncooked pasta

  • 2 teaspoons coconut oil

  • 2 small onions, diced

  • 4 cloves garlic, minced

  • 3 cups diced fresh or canned tomatoes (drain juice, if using canned)

  • 6 handfuls spinach

  • 4 oz. of mushrooms, sliced (I used cremini)

  • 3 Tbsp nutritional yeast, to taste

  • 2 cups packed fresh basil, finely chopped

  • 2 to 3 Tbsp tomato paste, to taste

  • 2 tsps dried oregano

  • ½ tsp sea salt

  • ¼ tsp freshly ground black pepper


  • Parmesan cheese for topping


1. Cook sausages in oven for one hour at 350ºF or on the BBQ. Set aside to cool.

2. Place cashews in a bowl and add enough water to cover. Soak the cashews for at least 2 hours, or overnight. Drain and rinse the cashews. Place them in a blender along with the milk and blend on the highest speed until smooth. Set aside.

3. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package (I used red lentil pasta!), cooking until al denté.

4. When sausages have cooled, sliced and set aside.

5. In a large wok or dutch oven, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until the onion is translucent.

6. Add the diced sausage, mushrooms, tomatoes and spinach and continue cooking for 7 to 10 minutes over medium-high heat, until the spinach is wilted.

8. Stir in the cashew cream, nutritional yeast, basil, tomato paste, oregano, salt, and pepper, and cook for 5 to 10 minutes more, or until heated through.

9. Drain the pasta and add it to the wok. Stir to combine the pasta with the sauce. Cook for a few minutes, or until heated through. Season with salt and pepper to taste and serve immediately.

Adapted from Luxurious Tomato-Basil Pasta by Angela Liddon (Oh She Glows Cookbook)



Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry