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Bring a large pot of water to a boil, add a generous amount of salt, and cook your pasta according to package instructions.
As the water comes to a boil and your pasta cooks, make the sauce by combining the Italian datterino cherry tomato & roasted garlic pasta sauce, a block of silken tofu, and the garlic spread dip in a high-speed blender and blending until smooth. Set that aside.
In a large pot over medium heat, add your broccolini, vegan sausage, and shiitake mushrooms to the pan and cook for about 10 minutes, stirring regularly.
Once your pasta is finished cooking, add it to the pot with the veggies, along with the sauce we made in step 2.
Mix everything together, and if you’d like to add vegan mozzarella shreds, mix that in now.
Serve with the kale pesto, crispy garlic, and dairy-free parmesan.
Serve with Tilia Malbec and dig in!