4 tablespoons smart balance light with flax (vegan) or earth balance
2-4 Tofurky Italian sausages (sundried tomato and basil variety)
1 small onion, chopped fine (about 2/3 cup) (or onion powder)
6 medium garlic cloves, minced (about 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine (this is VERY important)
2 cups low sodium “no chicken” chiken broth
1 bunch broccoli, florets trimmed into 1-inch pieces (about 1 1/2 pounds)
1/2 lb pasta (such as penne , ziti, cavatappi, or campanelle)
sun-dried tomato packed in oil, rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
ground black pepper
1 lemon, cut into wedges (optional)
2 ounces nutritional yeast (optional)
1) Bring 4 quarts water to rolling boil, covered, in stockpot.
2) Meanwhile, heat 1 tablespoon butter substiute in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add tofurkey sausage in single layer; cook for 1 minute without stirring, then stir sausage for about 2 minutes.
3) Return skillet to high heat and add 1 tablespoon butter substitute; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and “no chicken” chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
4)While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
5)Stir remaining 2 tablespoons butter substitute, nutritional yeast (optional), sun-dried tomatoes (not necessary if using sundried tomato variety of sausage), parsley, and “sausage” into sauce in skillet; cook until “sausage” is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour sausage/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional nutritional yeast (optional) and the lemon wedges (if using) separately.