Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a frying pan and squeeze the meat of the sausages from their casings into the pan. Fry over a medium-high heat for 3-4 minutes or until crisping up.
Add the garlic and dried chilli flakes and fry for another minute. Then stir in 2 tsp of dijon mustard, 100ml of double cream and 250g of baby spinach, and bubble for a few minutes to wilt and thicken the sauce. Season.
Cook the pasta in a large pan of lightly salted boiling water following pack instructions, then drain, reserving some of the pasta cooking water.
Tip into the sauce along with 3-4 tbsp of the cooking water and toss to combine. Divide between two bowls and grate over some parmesan to serve.