Preheat the oven to 375F. Slice the sausage links into one inch pieces. Set aside.
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.
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.
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.
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.
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.
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.
Video
Notes
Veggie sausage: I like to use Tofurkey Italian style sausages. You can also use meatless grounds in place of links, or use a drained can of chickpeas.
Pasta: Any kind of medium pasta shape works (penne, fusilli, etc.). I haven't tested this with gluten-free pasta or protein pasta.
Leftovers and reheating: For best quality, keep leftovers covered and refrigerated for up to 4 days. Reheat individual servings in the microwave. To reheat the entire pasta dish, cover with foil and bake at 325F until warmed through, about 15-20 minutes.
Cashew topping: The topping is supposed to be sauce-like. Also works with coconut oil in place of vegan butter. Vegan mozzarella or Parmesan also works here.