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Servings 4

Ingredients

  • 6 bratwursts
  • 1 tablespoon olive oil
  • 1 pound penne pasta use gluten free pasta to make recipe gluten-free
  • 4-5 tablespoons flour
  • 3 1/4 cup cashew milk
  • 10 cloves garlic, diced
  • 3 medium shallots, diced
  • 4 tablespoons vegan Parmesan cheese (I used Violife), plus more for topping
  • 1 1/2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper or more if you like spicy!
  • 1 cup frozen peas
  • kosher salt
  • freshly cracked black pepper

Instructions

  1. Place bratwursts in a large pasta pot and just cover with water. On high heat, wait until the water begins to boil and then turn off the heat and let sit for 10 minutes before draining. Set aside and let cool.
  2. Using the same pot, fill with water and season liberally with salt. Bring to a boil (this will be for your pasta).
  3. Add 1 tablespoon olive oil to a large pot or pan with high sides on medium-low heat. Stir until fragrant about 3 minutes. Add in flour and using a whisk, mix in until flour is no longer dry. Then slowly add in the cashew milk (slowly to avoid clumping!). Let simmer for about 3-4 minutes.

  4. Add in 4 tablespoons vegan Parmesan cheese. Stir until combined and then transfer to a blender. Add in the garlic and shallots and blend on high until creamy (about 30 seconds). Set aside for now.

  5. Once your pasta water is boiling, cook your penne pasta according to your box instructions.
  6. While pasta is cooking, slice the bratwursts into 1/4 inch discs. Heat a non stick pan on medium heat and add bratwurst discs and cook until golden brown on both sides. Transfer to some paper towels to rid excess grease.

  7. Transfer the sauce back to your pan and season with paprika, cayenne and pepper and liberally season with salt and pepper. Add in frozen peas and bratwursts. Drain cooked pasta and add in to the sauce as well. Give it a taste test and add in more salt and/or pepper to taste and enjoy!