Cook pasta according to package instructions.
Prepare sausage crumble by dicing onion and garlic, reserve 1 clove of garlic for broccolini.
Measure out salt, pepper, Italian seasoning and red pepper flakes.
Remove sausage from casing and dice into a crumble.
Prepare the broccolini by washing, pulling leaves and cutting off the dried ends. Leave whole and set aside.
Juice lemon, mince garlic and measure out 1/8 cups of water to add to your skillet.
In a large skillet over medium high heat add 3 tablespoon of oil. Once heated, add spices, salt and pepper and cook until fragrant (about a minute).
Add diced onion and sauté for about 2 minutes.
Add sausage crumble and sauté with onions until onion is translucent and crumble is starting to brown (approximately 5 minutes).

Next add garlic (remember to reserve some garlic for the broccolini) and sauté only long enough cook through without burning.
Once everything seems done (onions and garlic are cooked and sausage has become toothsome and has slight caramelization) remove from heat and set aside in a large bowl.
Make sure pasta water is boiling and add pasta to boiling water (cook 8-10 minutes or to desired texture).
Place empty skillet back on medium high heat and add remainder of the oil to come to temperature.
Then place broccolini into hot skillet, and turn it a few times to coat it in oil and pick up flavors from the sausage crumble.
Add garlic and sauté until fragrant (about 1 minute).
Next add 1/8 cup of water to hot skillet and cover to let the broccolini steam. (Leave covered for 2 minutes, turn, add a splash more water if needed and cook covered for 2 more minutes).
Remove lid, continue to sauté until broccolini has turned bright green but is still firm and toothsome. Do not overcook.
Just before removing from heat add lemon juice and coat. You can also add some vegan parmesan shreds at this point.
Remove from heat and combine the sausage crumble back into skillet with broccoli. Let the flavors mingle while you finish the pasta.
Remove and drain pasta, place back into pot (away from heat), and add Daiya alfredo sauce, musing thoroughly so all pasta is coated.
Place pasta portion into a bowl and top with sausage crumble and onion.
Sprinkle shredded vegan parmesan, salt and pepper if desired.
Lay 4 or 5 broccolini spears over top, serve and enjoy!

1 package or 4 portions dried linguini or fettuccine noodles
4 tablespoon olive oil
4 cloves garlic, minced
1/2 large yellow or white onion
1/2 lemon, juiced
Sea salt, to taste
Fresh ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
1 1/2 teaspoon dried Italian seasoning
2 beyond meat hot Italian sausages, removed from casting and chopped up into a crumble
12 spears broccolini
1 package Daiya alfredo sauce
Vegan parmesan, for topping