Ingredients

· 1 tablespoon olive oil

· 2 red onions, sliced

· 8 vegan sausages

· 2 garlic cloves, crushed

· 2 teaspoons fennel seeds, crushed

· 300 g rigatoni

· 200 g baby leaf spinach

· 300 ml soya cream

· A handful chopped parsley

Method

Heat the oil in a frying pan. Add the onions and fry for five minutes. Cut the sausages into small chunks, then add to the onions along with the garlic and fennel seeds. Cook, stirring, until golden. Add a splash of water if the sausages start to stick to the pan. Meanwhile, boil the pasta according to the pack instructions. Drain the pasta, reserving about a cup of the cooking water. Add the spinach and soya cream to the frying pan. Season with the salt and ground black pepper, then cook, stirring, until the spinach has wilted. Mix in the cooked pasta and enough reserved cooking water to make a creamy sauce. Serve garnished with the parsley.