Pesto Sausage Pasta with Vegie Sausages
Prep
10 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
6
Skill
Ingredients
- 1 pack Vegie Delights™ Vegie Sausages
- 500 g bowtie or spiral pasta
- 2 tsp olive oil
- 1 medium onion, diced
- 1/3 cup pesto (see recipe below for a homemade option)
- 1/4 cup light pouring cream
- 1 zucchini, halved lengthwise and thinly sliced
- 150 g cherry tomatoes, halved
- 30 g parmesan cheese, grated
- 2 Tbsp sliced fresh basil leaves
To make your own pesto:
- 2 1/2 cups tightly packed basil leaves
- 1 large handful baby spinach leaves
- 2 garlic cloves, minced
- 1/2 cup roasted cashews (70g)
- Juice of 1 lemon (approx. 1/4 cup)
- 40 g parmesan cheese, grated (optional)
- 1 tsp sea salt flakes
- 3/4 cup olive oil
Nutrition per serving
2270 kJ
energy kj
24 g
protein
5 g
saturated fat
5.2 g
dietary fibre
66 g
carbohydrate
4 g
sugars
511 mg
sodium
Method
- Slice Vegie Sausages into 1 cm rounds.
- Cook pasta in a large stockpot, according to packet instructions. Reserve 1/3 cup pasta water before draining. Drain pasta and return to pot.
- While the pasta cooks, drizzle oil into a large skillet over medium heat. Add onion and cook 4 - 5 minutes, until starting to soften. Add the Vegie Sausage pieces and cook a further 2 minutes.
- Add the pesto and pouring cream to the pan and mix well. Stir through half the reserved pasta water. Bring to a simmer and cook 3 - 4 minutes to reduce slightly, adding remaining pasta water as necessary.
- Transfer pesto mixture to pot with the pasta. Add the fresh zucchini and tomatoes, and stir well to combine. Top with sliced basil and grated parmesan cheese to serve.
- To make your own pesto: Add all ingredients to a food processor – reserving half the olive oil. Blitz to desired consistency, adding the remaining oil as required.
- 1 pack Vegie Delights™ Vegie Sausages
- 500 g bowtie or spiral pasta
- 2 tsp olive oil
- 1 medium onion, diced
- 1/3 cup pesto (see recipe below for a homemade option)
- 1/4 cup light pouring cream
- 1 zucchini, halved lengthwise and thinly sliced
- 150 g cherry tomatoes, halved
- 30 g parmesan cheese, grated
- 2 Tbsp sliced fresh basil leaves
To make your own pesto:
- 2 1/2 cups tightly packed basil leaves
- 1 large handful baby spinach leaves
- 2 garlic cloves, minced
- 1/2 cup roasted cashews (70g)
- Juice of 1 lemon (approx. 1/4 cup)
- 40 g parmesan cheese, grated (optional)
- 1 tsp sea salt flakes
- 3/4 cup olive oil
Nutrition per serving
2270 kJ
energy kj
24 g
protein
5 g
saturated fat
5.2 g
dietary fibre
66 g
carbohydrate
4 g
sugars
511 mg
sodium
- Slice Vegie Sausages into 1 cm rounds.
- Cook pasta in a large stockpot, according to packet instructions. Reserve 1/3 cup pasta water before draining. Drain pasta and return to pot.
- While the pasta cooks, drizzle oil into a large skillet over medium heat. Add onion and cook 4 - 5 minutes, until starting to soften. Add the Vegie Sausage pieces and cook a further 2 minutes.
- Add the pesto and pouring cream to the pan and mix well. Stir through half the reserved pasta water. Bring to a simmer and cook 3 - 4 minutes to reduce slightly, adding remaining pasta water as necessary.
- Transfer pesto mixture to pot with the pasta. Add the fresh zucchini and tomatoes, and stir well to combine. Top with sliced basil and grated parmesan cheese to serve.
- To make your own pesto: Add all ingredients to a food processor – reserving half the olive oil. Blitz to desired consistency, adding the remaining oil as required.