Pasta with Sausage, Basil & Mustard

My veganized version of the popular recipe from Food & Wine. 

Ingredients
1 lb. penne, rigatoni or similar pasta 
1 tbsp. extra-virgin olive oil 
8 hot Italian sausages, crumbled (I used 4 links of Beyond Meat's Hot Italian Sausage)
3/4 c. dry white wine
3/4 c. cashew cream
3 tbsp. grainy mustard
Pinch of crushed red pepper
1 c. thinly sliced basil

For the Cashew Cream: 
1 c. raw cashews
1 1/4 c. unsweetened plant milk (I used almond)

Directions
To make the cashew cream, soak a cup of raw cashews in hot water for 15 minutes, then blend with 1 1/4 cups of neutral plant milk in a high speed blender.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Serves 4.