One-Pot Veggie Sausage Pasta with sun-dried tomatoes

Heat the oil in a large, shallow casserole dish and fry the sausages and onions together until the sausages have browned all over.
Carefully remove them from the pan, slice them diagonally into 4 pieces each, then return to the pan for a further 2 minutes.
Halve the cherry tomatoes and roughly chop the sun-dried tomato pieces.
Add them to the pot along with the pasta, tomato purée, water and stock powder. Season well with salt and black pepper. Bring to the boil, then reduce to a simmer, cover and cook for 12-14 minutes, stirring every few minutes, until the pasta is cooked through.
Roughly chop the spinach and add to the pan along with the vegan cream. Stir well and cook for a further minute until the spinach has wilted. Taste and adjust seasoning if required.