Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sliced vegan sausage to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and heated through. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
In a high-speed blender, combine the soaked and drained cashews, almond milk, coconut milk, nutritional yeast, lemon juice, dried Italian seasoning, smoked paprika, salt, and black pepper. Blend until completely smooth and creamy.
Pour the blended cream sauce into the skillet with the onions and garlic. Stir and cook over medium heat for 3-4 minutes until the sauce thickens slightly.
Add the cooked vegan sausage back into the skillet, then add the drained pasta and fresh baby spinach.
Gently toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce.
Taste and adjust seasoning with additional salt and black pepper if desired.
Remove from heat and sprinkle with chopped fresh parsley before serving.