Oh my pasta! Not going to lie, this is probably my favourite recipe that I have created for Syndian. This recipe is gluten free, vegan and can easily be made onion and garlic free too.  It serves approx 4.

Whilst creating this tasty meal, I forgot how good the mushroom, hemp and sumac Syndian sausages are. To the point where they are my new favourite product (big call, I know). If you haven’t yet tried them make sure you do. So much flavour and if you slice them up, you will enjoy a nice crisp too.

As always, this recipe is really easy and can quickly become a family staple. Great idea for meal preps too if that’s your thing. It’s loaded with vitamins, protein and good fats and carbs to keep you full and fuelled. Plant-based style. I hope you enjoy this tasty dish.

P.S If you make this or any of our recipes, don’t forget to tag us @sydneyveganguide @melbveganguide and @syndiannaturalfoods



-1 Pack of Syndian Mushroom, Hemp and Sumac Sausages
-500 grams of button mushrooms (sliced)
-250 grams of spinach
-1 brown onion (diced)
-1 tbsp of minced garlic
-1tbsp tamari 
-350 grams of gluten free penne
-3 tbsp olive oil
-1tsp of chilli flaks
-1tsp paprika
-1 lemon cut in half (for squeezing)
-50 grams of pine nuts
-Nutritional Yeast or Vegan Parmesan (optional)

-Plenty of salt and pepper




-Ensure all veggies are chopped as needed. 
-Slice Syndian sausages into small pieces and cook with a splash of olive oil on a low-medium heat for 5 minutes set aside.
-In a skillet or non stick pan, heat 1tbsp of olive oil and cook onion for 2-3 minutes. Then remove and cook mushrooms in same pan with additional olive oil and garlic and chilli flakes. Cook for 5 minutes and then add tamari sauce allowing for mushrooms to carmalise.
-Meanwhile heat up boiling water in a saucepan and cook pasta as instructed. 
-Once mushrooms are cooked, reduce heat and add onion, rinsed spinach and sausages to the one pan and leave on a low heat until spinach is wilted, then turn off the pan. If it’s getting dry, add a splash of water.
-In a seperate pan, on a low heat, cook pine nuts until brown.
-Strain the pasta when it’s finished being cooked and then mix all veggies, sausage and nuts into a bowl. Squeezing lemon over it and tossing salt and pepper through the bowl.
-Serve up the pasta and enjoy with paprika sprinkled over the top.
-You may wish to add vegan cheese, parsley or any extra herbs.