Cook the penne till al dente in a large pot of salted water per the packaging. Before discarding the starchy pasta water, reserve 1 cup of the cooking water.
While the pasta is cooking, add a ½ tablespoon of olive oil and the vegan sausage, onion, and garlic to a large pan over medium-high heat. While cooking, use a spoon to break the sausages into late bite-size pieces cooking until brown on all sides.
Next, add the tomato paste to the pan and combine.
Let it cook for 2-3 minutes, then stir in the white wine until the alcohol evaporates (you will notice the liquid reducing and letting off some steam).
Add the crushed tomatoes and vegan cream cheese, and bring the sauce to a simmer until the cream cheese has melted. Season to taste with salt and black pepper.
Drain the cooked penne (remember to save 1 cup of starchy pasta water!) and baby spinach and mix until combined for 1-2 minutes. If needed, pour in some reserved cooking water to loosen the sauce.
Serve your creamy veggie sausage pasta. Optional: top with grated vegan Parmesan cheese and fresh herbs like chopped parsley, basil and red chili flakes to add a spicy kick.
