Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook for approximately 9 minutes. Before straining, reserve ¼ cup of pasta water. Strain the pasta and set it aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large pan over medium-high heat with a splash of oil. Once hot, add the diced shallots and cook for about 2 minutes, until softened. Add the sausage pieces and cook for 5 minutes, stirring occasionally to brown all sides. Next, add the sun-dried tomatoes and cook for another 2 minutes, then toss in the fresh spinach and let it wilt for about 2 minutes, stirring gently.

Pour in the alfredo sauce along with ¼ cup of reserved pasta water, stirring everything together, and cook for 2 minutes. Add the strained orzo pasta and mix well to coat everything with the sauce. Let it cook for another 3-4 minutes, until fully combined. Serve topped with a sprinkle of hemp parmesan and fresh parsley.

Build your dish by placing the pasta mix at the bottom of your bowl or plate. Top with hemp parmesan and diced parsley. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.