Sausage, walnut and spinach fusilli

One of my favourite quick meals - tasy and filling, and it only takes about five minutes to make the sauce.

Per person:

1 portion wholewheat fusilli pasta
1 large or 2 small vegan sausages

100g spinach
35g walnuts
1 tbsp olive oil
1/2 tsp ground nutmeg
salt and pepper
vegan parmesan

Cook the sausages and pasta according to the instructions on the pack. Whizz the spinach and walnuts in a food processor (or chop finely). Fry gently with the olive oil for a few minutes to reduce the spinach and heat the mixture through. Chop the sausages into chunks and add to the spinach mixture. Add nutmeg, salt and pepper and vegan parmesan to taste. Mix with the fusilli and serve.

Variation: tinned butterbeans work well in this recipe as an alternative to the vegan sausages (about 100g per person).