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 and cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Meanwhile, prepare the cashew cream sauce by blending the soaked cashews, almond milk, nutritional yeast, lemon juice, smoked paprika, dried thyme, salt, and black pepper in a high-speed blender until completely smooth and creamy.
Pour the cashew cream sauce into the skillet with the onions and garlic. Add the vegetable broth and stir to combine. Bring the mixture to a gentle simmer over medium heat.
Add the cooked pasta and browned vegan sausage back into the skillet. Stir well to coat everything in the creamy sauce.
Add the chopped spinach and cook for 2-3 minutes until the spinach wilts and the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and serve immediately.