Ⓥ Sausage Sheet Pan with Cashew Cream

INGREDIENTS:

• 4 vegan sausages, I used @fieldroast
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 2 potatoes, cut into small cubes,
• 1 red bell pepper, sliced
• 1 yellow pepper, sliced
• 1 red onion, sliced
• 2 cups of artichoke hearts, quartered
• 1 zucchini, sliced
• 1 package of pasta of choice, cooked al dente to package instructions
• Cashew cream, try my recipe:
• 1 cup of cashews, soaked in really hot water for at least 10 minutes
• 3/4 cup of water
• 1 tbsp nutritional yeast
• 1 tsp lemon juice
• 1 tsp white miso paste
• 1/2 tsp salt
• Optional: top with sriracha & parsley

METHOD:

• Soak the cashews in hot water, set aside. Boil water in a large pot to cook pasta to package instructions.
• Preheat oven to 425°F. Line a baking tray with parchment paper or a silicone baking mat. Add the cubed potatoes, toss with some of the olive oil & spices & bake for 15 minutes.
• Remove from the oven, add the bell peppers, onion, artichoke & zucchini & place the sausages on top, add the remainder of the olive oil & spices. Return to the oven for another 20-25 minutes or until golden.
• Meanwhile make the cashew cream. Drain the soaked cashews & add them to a high-speed blender with the water, nutritional yeast, lemon juice, miso paste, salt & blend until smooth.
• Plate the pasta, some veggies, a sausage & drizzle with cashew cream. Option to add sriracha & parsley. Enjoy!