Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the sliced vegan sausage to the skillet and cook for 5-7 minutes, turning occasionally, until browned. 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, water, nutritional yeast, lemon juice, salt, black pepper, smoked paprika, and dried thyme. Blend until completely smooth and creamy.
Pour the cashew 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 pasta, browned vegan sausage, and chopped baby spinach to the skillet. Stir well to combine and cook for another 2-3 minutes until the spinach wilts and everything is heated through.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately.