Pasta with Spinach and Beans

6-8 cups coarsely chopped spinach leaves
8 oz. pasta (cavatappi, spiral, penne) *Use Gluten Free brown rice or quinoa pasta
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 (19-ounce) can cannelloni or navy beans,  (or 3-4 cups cooked) rinsed and drained
1 package of vegan sausages like Tofurky or Fieldroast, sliced and pan fried
1/2 cup craisins

Directions
Cook pasta as directed. Place spinach in large bowl.

In small bowl combine oil, salt, pepper and garlic.

Drain pasta and combine with spinach.  Add remaining ingredients in a large bowl, and toss well with oil mix.

Sprinkle with fresh ground black pepper and more salt to taste.

*the following were in Anna's original recipe if you want to try that version as well.

1/2 cup shredded Parmesan cheese

cooked and diced Andouille chicken sausage 
Anna Shirley, Indianapolis