Cook pasta following packet directions. Drain and keep warm.
Meanwhile, heat half the oil in a large non stick frypan and cook sausages until golden and cooked through. Remove from frypan, slice diagonally and set aside to keep warm.
Heat remaining oil in the same frypan and sauté carrots and mushrooms for 2-3 minutes. Add Leggo’s Bolognese Bacon Pasta Sauce and bring to the boil. Add pasta, sausages, 1 cup spinach leaves and toss until spinach is wilted. Serve immediately garnished with remaining spinach.