• Thinly slice mushrooms.
• Thinly slice cucumber.
• Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add cucumbers to the bowl with dressing, then toss to coat.

• Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage, mushrooms and mirepoix. Cook, stirring occasionally, until veggies soften slightly and sausage is cooked through, 5-6 min.**
• Add stock powder. Cook, stirring occasionally, until veggies are coated, 30 sec.

• Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

• Add 1/2 cup (1 cup) reserved pasta water to the pasta, then stir to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste.
• Sprinkle with cheese. Cook, covered, until cheese melts, 3-4 min.

• Meanwhile, add spring mix to the bowl with dressing and cucumbers (from step 1), then toss to combine.
• Divide pasta between plates.
• Sprinkle with chili flakes, if desired.
• Serve salad alongside.
  
• Sprinkle seed blend over salad.

If you've opted to add Italian sausage, when the pan is hot, add italian sausage along with mushrooms, and mirepoix. Cook, stirring often, until veggies soften slightly and sausage is cooked through, 5-6 min.** Follow the rest of the recipe as written.