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Create the vegetable mix. Prepare mushrooms and capsicums. Combine with garlic. Set aside.
Create the liquid mix. Combine diced tomatoes, chicken broth, and cajun seasoning. Set aside.
Heat large skillet to medium-high. While it comes to temperature, line a plate with paper towel to set aside sausages after cooking. Remember to keep sausage oil in pan after cooking sausages.
Add the sausage medallions to skillet and sear on both sides, until crispy, approximately 4 minutes. Remove and set aside on plate. Keep sausage oil in pan.
Add the vegetable mix to the same skillet you cooked the sausage in and saute for about 3 minutes, or until the mushrooms begin to brown. Undercook as they will continue to cook throughout.
Next, add the pasta and liquid mix to the skillet. Stir until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the temperature down to medium and let the pasta simmer for roughly 12-15 minutes, stirring every couple of minutes until the pasta is tender and cooked al dente.
Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
Add the sausage back into the skillet, add frozen spinach, stir together. Top with chilli flakes (optional). Serve