To prepare the cashew cream, start by soaking the cashews in hot water for 20 minutes. Drain then transfer into a high-speed blender with salt and water. Blend until smooth. Set aside for later.
To prepare the cashew 'parmesan', combine raw cashews, salt, garlic powder, dried oregano, and red pepper flakes in a clean blender. Blend it into a fine powder. Transfer to a bowl then set aside.
Boil a pot of water over medium high heat and salt it generously. Add the penne or pasta of the choice and cook until the desired doneness.
Heat a pan with oil over medium heat. Add the sausage and break it up into small chunks with your spatula. Toss in the garlic then cook for 2 to 3 minutes or until the sausage has browned.
Pour in the vegetable stock and flour. Make sure to whisk the flour into the stock so there are no lumps.
When the mixture has slightly thickened, add the canned tomatoes, cashew cream, spinach, salt, pepper, and cooked pasta.
Mix until fully combined and top with cashew parmesan to taste. Serve and enjoy!
