Fill a large pot with water and heat to boiling.
While the water is boiling, prep your veggies. Mince the garlic, and chop the onion, broccoli and mushrooms. Prepare the spinach leaves if using un-bagged spinach.
The water should be done boiling. Add the pasta and cook until al dente, about 5 minutes. Drain the pasta in a colander then return to the large pot.
While the pasta is boiling, heat a small skillet on medium heat and add a tsp of oil. Let it heat for a minute and add the garlic for 20-30 seconds (until fragrant). Add the onions and cook until translucent. Then, add the broccoli and water, 1/2 tsp of oregano and 1/2 tsp salt (the water helps steam the broccoli). Once cooked through, add the broccoli to the pasta.
In the same skillet where you cooked the broccoli, add the mushrooms. Cook for a minute, then add the paprika. Cook for a minute or two more, until they are cooked through and add to the broccoli and pasta.
Heat the large pot with the broccoli, mushrooms and pasta to medium and add the pesto. Mix well. Then add the vegan sausages, the rest of the oregano and salt and the cayenne.
Add in the pasta sauce and pepper and mix well. Fold in the spinach, mixing a few times so that it wilts into the pasta.
Serve in bowls, topped with nutritional yeast and basil and enjoy!