Step 1

Preheat the oven to 375F. Slice the sausage links into one inch pieces. Set aside.

Step 2

Lightly grease a 9x13-inch baking dish. Add the dry pasta, marinara sauce, vegetable broth, Italian seasoning, sherry cooking wine, salt, black pepper, and sliced veggie sausages. Stir until thoroughly combined.

Step 3

Cover tightly with foil, an oven-safe lid, or an upside down sheet pan. Bake at 375F for 35-40 minutes, or until the pasta is al dente.

Step 4

Meanwhile, make the cashew sauce. Add the raw cashews, nutritional yeast, onion powder, garlic powder, and salt to a blender. Pulse until the cashews are just broken down. In a small bowl, stir together this cashew mixture with the melted vegan butter.

Step 5

When the pasta is al dente, remove it from the oven and uncover it. Stir in the thawed vegetables. Scoop/drizzle the cashew sauce across the pasta.

Step 6

Return to the oven and bake uncovered for another 8 to 10 minutes, or until the cashew sauce is golden and the pasta is completely cooked through.

Step 7

Remove from the oven and let rest for 5 minutes before serving. Serve garnished with freshly ground black pepper and red pepper flakes, to taste.