Heat the oil in a large frying pan on medium heat. Then add in the onion and cook for a few minutes until soft. Now add in the garlic and cook for a further minute of 2. Next, add in chopped vegan sausages and fry for about 8-10 minutes.
Once the vegan sausages have started to brown slightly, add the mixed herbs, stir through, then add the vegan stock. Turn the heat down low and cook for 5 minutes.
Whilst the stock is reducing, put the penne on to cook. Place the pasta in a pan of salted hot water and cook for 12 minutes.
Come back to your frying pan and add half the vegan cream, chilli flakes, salt and pepper. Stir through for a few minutes.
Once your pasta is cooked, drain the water, then add the pasta to the frying pan with the vegan sausage sauce. Stir through and then add the spinach and basil. Keep staring until the spinach has wilted. Add in the juice of half a lemon and stir to combine. Then finally add in the last remaining 100ml of vegan cream. Stir and serve.