Over medium-high heat, heat olive oil in a heavy bottomed pot. Add onion, garlic, and a pinch of salt. Cook for 6 minutes until onions are soft and translucent. Add vegan beef. Add a splash of water if onions are sticking. Stir well and cook for 4 minutes. Stir in chopped olives, chili, Italian seasoning, and tomato paste. Cook for 1 minute or until fragrant.

Add diced tomatoes. Bring sauce to a simmer then reduce heat to low. While sauce is slowly cooking, blend cashews with non-dairy milk to create a cashew cream. Set aside. Cook noodles according to package directions. Reserve ¼ cup pasta water then drain.

Stir ¼ cup cashew cream in to the sauce. Add cooked pasta and reserved pasta water. Season with salt and pepper. Serve pasta with a garnish of fresh parsley.