Step 1

Bring a large pot of water to a boil and cook the pasta according to package directions.

Step 2

In a medium-size skillet, heat the oil on medium-high heat. Add the onions and mushrooms and cook until onions are just translucent, and mushrooms are soft – about 5 minutes. Add the sliced sausage and cook for 5-7 minutes or until sausage is cooked through. Drain any excess oil from the pan and set the pan aside.

Step 3

In a large pan, heat the butter on medium-high heat. Once melted, add the garlic and red pepper paste and cook, stirring constantly, until the garlic is fragrant – about 2 minutes.  Add the flour, nutritional yeast, and 1 tablespoon of Cajun seasoning and cook, stirring constantly with a wooden spoon or spatula, to form a thick roux.  Once formed, reduce heat to medium and switch to a balloon whisk.

Step 4

Add the milk, 1 cup at a time, stirring constantly until fully incorporated before adding the next cup. It should take anywhere from 6-8 minutes for the entire process. At that point, you should have a sauce that coats the back of a spoon. Taste and add remaining ½ tablespoon of Cajun seasoning if you want the dish to be spicier.

Step 5

Drain the pasta and add to the sauce, along with the sausage, onions, and mushrooms.