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How to make creamy vegan sausages and spinach pasta

Creamy vegan sausage and spinach pasta

NUTRITION: PER SERVING

CALORIES:  649KCALS
FAT:  24.5G (6.1G SATURATED)
PROTEIN:  45.4G
CARBOHYDRATES:  69.6G (7.6G SUGARS)
FIBRE:  8G
SALT:  5G

Ingredients

1 tbsp sunflower oil or olive oil
2 red onions, thinly sliced
8 vegan sausages, thawed if frozen (we like Tesco Plant Chef or Birds Eye Green Cuisine)
2 garlic cloves, crushed
2 tsp fennel seeds, crushed in a pestle and mortar
300g dried pasta shapes such as rigatoni or fusilli
200g baby leaf spinach (see tip)
300ml single soya cream (we used Alpro)
Handful freshly chopped flatleaf parsley (optional)

Method

Heat the oil in a large non-stick frying pan. Add the onions and fry over a medium heat for 3-4 minutes. Cut the sausages into small chunks, then add to the onions along with the garlic and crushed fennel seeds. Cook for 6-8 minutes, stirring, until golden. Add a splash of water if the sausages start to stick to the pan.
Meanwhile, boil the pasta according to the pack instructions. Drain the pasta, reserving about a cupful of the cooking water.
Add the spinach and soya cream to the frying pan. Season with a little salt and ground black pepper, then cook, stirring, for 2-3 minutes until the spinach has wilted. Mix in the cooked pasta and enough reserved cooking water to make
a creamy sauce. Serve straightaway, garnished with parsley if you like.

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-- بارگیری کد امنیتی --