In a deep pan or pot, melt 1 tbsp of the vegan butter over medium high. Add sliced plant-based sausage links. Cook for 10-12 mins, stirring frequently, until browned. Remove from pan and set aside, leaving any oils released in the pan.

Turn the heat to medium and melt the remaining 3 tbsp vegan butter. Add thinly sliced onion and a generous pinch of salt. Cook, stirring frequently, until deeply caramelized, about 25-40 minutes. They should be soft and sweet.

Add minced thyme and garlic and cook 3-4 minutes.

Pour in vegetable broth, starting with 3 cups. Add salt and pepper to taste. Turn the heat to medium high or high and bring to a boil. Add pasta and continue to boil for 12-15 minutes or until al dente. If some of the vegetable broth evaporates away during boiling and doesn't fully cover the pasta, add the remaining 1 cup vegetable broth.

Turn off heat and stir in coconut milk, red wine vinegar, nutritional yeast, and minced parsley.

Add the cooked sausage back in and gently stir through.

Serve and top with vegan parmesan, breadcrumbs, and extra parsley if desired. Enjoy!