Let’s celebrate Small Business Saturday in style with a tasty Vegan Penne Alfredo with Italian Sausage and Spinach created by @chefcynthiaeats made with a few of my favorite products such as @miyokoscreamery @tofuttibrands @beyondmeat and @fielddayproducts.
This creamy plant-based dish is my all time favorite comfort food.
Yummy Italian flavor with creamy vegan alfredo and fresh organic spinach makes this dish a satisfying treat for the whole family.
Chef Cynthia’s Recipe for Vegan Penne Alfredo with Italian Sausage and Spinach
1 package Beyond Meat Italian Sausage
1 bag Field Day Organic Penne Pasta
1 lb bag Fresh Organic Spinach (chopped or whole)
1 Miyoko’s Creamery Butter
1/2 Package Miyoko’s Vegan Mozzarella
8 oz Tofutti Cream Cheese
1/2 cup Oatly oat milk
1/4 cup diced red onion
2 tbsp Garlic Powder
1 tbsp Garlic Salt
1 tsp Ground White Pepper
1 tsp Steak Seasoning (low sodium)
1 tsp Olive Oil
1 tsp Red Pepper Flakes (garnish)
Heat penne pasta in boiling water for 11 minutes (al dente)
Remove water and drizzle a 1/2 teaspoon of olive oil and stir
On medium heat in separate pan, add Beyond Meat sausage and sauté in olive oil with spinach and diced red onion with a teaspoon of steak seasoning on medium heat until sausage is browned
In separate pan, on low heat add oat milk or nut milk of choice, garlic salt, white pepper, garlic powder, Miyoko’s butter, cream cheese and mozzarella and stir as melts slowly (consistently stir on low heat until fully melted but don’t let it burn on the sides)
Add sausage and spinach to penne then mix in vegan Alfredo sauce and stir until penne is fully coated with creamy sauce
Dash red pepper flakes on top and serve hot