In a large saucepan, bring to boil some water with salt. Add the pasta and cook as per pack instruction. Drain and keep warm.
In the meantime, in a sauté pan, drizzle some oil. Add the mushrooms, red onions, garlic, sage and spiced beef pieces. sauté for 2-3 minutes until the onions are golden colour.
Add the white wine and crème fraiche and continue to sauté for a further 2 minutes until the crème fraiche create a nice coating sauce. Add the spinach and let wilt for a minute or so.
Toss the pasta in the pan and stir to allow the pasta to absorb in the spiralis.