Boil the Pasta: Cook the penne pasta according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain and set it aside for now.

Sauté the Veggies: In a large saucepan, melt the vegan butter over medium heat. Add the chopped red onion, minced garlic, and diced red pepper. Sauté for about 5 minutes, or until softened and fragrant.

Make the Roux: Stir in the flour and cook for 1 minute. This helps to create a thick and creamy base for your sauce.

Whisk in Milk: Gradually add the unsweetened almond milk, whisking constantly to avoid lumps. You want a smooth, velvety sauce that’s free of clumps.

Build the Sauce: Add the Dijon mustard, chopped tomatoes, water, sun-dried tomatoes, tomato puree, balsamic vinegar, sugar, mixed dried herbs, and chili flakes. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld beautifully.

Combine Pasta and Sausages: Stir in the cooked pasta and sliced vegan sausages until everything is well combined. The pasta should be coated in that luscious sauce!

Prepare for Baking: Transfer the mixture into a baking dish and sprinkle the top with vegan cheddar and mozzarella. This will create that irresistible, gooey topping.

Bake: Place in a preheated oven at 180°C (350°F) for 20 minutes, or until the cheese is melted and bubbly. Enjoy the wonderful aroma wafting through your kitchen!