Cook the sausages according to the pack instructions.Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the leek and mushrooms and stir-fry for 5 minutes, adding a little water if needed. Add the garlic, fennel seeds and stock and simmer for 5 minutes. Stir through the spinach to wilt and remove from the heat.

At the same time, cook the pasta according to the pack instructions. Drain and add to the vegetable mixture along with the quark and parsley. Cut each chicken sausage into six pieces and stir them into the pasta. Season to taste and serve hot with salad.