• Cook the pasta in salted water according to package directions until al dente. Drain and set aside.

Make the sausage:

• Preheat a cast iron pan over medium heat. Crumble the tempeh into bite-size pieces. Sauté in 2 tablespoons olive oil until lightly browned, flipping often with a thin metal spatula, about 15 minutes.
• Push the tempeh to the side of the pan. Drizzle in a little more olive oil and cook the garlic for about 15 seconds, then combine with the tempeh.
• Add the fennel, sage, thyme, onion powder, smoked paprika, and red pepper flakes and mix. Add ¼ cup water, the apple cider vinegar, and tamari. Sauté for another 10 minutes or so. Add splashes of water if it sticks. Remove from heat.

Make the sauce:

• In a high speed blender, blend the almonds, cashews, 1¾ cups water, miso, olive oil, lemon juice, nutritional yeast, and salt until relatively smooth. There will be a slightly grainy texture from the almonds. See FAQ if you don’t have a highspeed blender.

Combine everything and finish:

• Add the pasta to the tempeh sausage in the pan and toss. Add the sauce and black pepper and cook for about 3 minutes, stirring often, until thick. Serve with additional black pepper.