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
- 500g bowtie or spiral pasta
- 1/2 tbs olive oil
- 1 medium onion, diced
- 1 pack Vegie Delights™ Vegie Sausages, sliced into 1cm rounds
- 1 zucchini, thinly sliced
- 150g cherry tomatoes, halved
- 1/3 cup pesto, (see recipe below for a homemade option)
- 1/4 cup light pouring cream
- 30g parmesan cheese, grated
- 2 sprigs fresh mint, leaves chopped
To make your own pesto:
- 2 1/2 cups, tightly packed basil leaves
- 1 large handful of baby spinach leaves
- 2 garlic cloves, minced
- 1/2 cup (70g) roasted cashews
- Juice of 1 lemon (4 tablespoons)
- 40g 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
- Boil the pasta in a large saucepan of water according to the instructions on the packet. When draining the pasta reserve 1/3 cup of the pasta water.
- Heat the oil in a large pan over medium heat. Add the onions and sauté for 4-5 minutes until they have softened.
- Add the Vegie Sausages and continue to cook, stirring every minute or so.
- Add the pesto and stir well to coat. Add the reserved pasta water and cream.
- Stir together to combine and allow to simmer and reduce for 3-4 minutes before removing from the heat.
- Stir through the fresh vegetables and cooked pasta. Top with mint leaves and grated parmesan cheese.
To make your own pesto:
- Add the ingredients with just half of the olive oil to a food processor. Blitz together until smooth, slowly add the remaining oil until well combined and the spread is at your desired consistency.
- 500g bowtie or spiral pasta
- 1/2 tbs olive oil
- 1 medium onion, diced
- 1 pack Vegie Delights™ Vegie Sausages, sliced into 1cm rounds
- 1 zucchini, thinly sliced
- 150g cherry tomatoes, halved
- 1/3 cup pesto, (see recipe below for a homemade option)
- 1/4 cup light pouring cream
- 30g parmesan cheese, grated
- 2 sprigs fresh mint, leaves chopped
To make your own pesto:
- 2 1/2 cups, tightly packed basil leaves
- 1 large handful of baby spinach leaves
- 2 garlic cloves, minced
- 1/2 cup (70g) roasted cashews
- Juice of 1 lemon (4 tablespoons)
- 40g 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
- Boil the pasta in a large saucepan of water according to the instructions on the packet. When draining the pasta reserve 1/3 cup of the pasta water.
- Heat the oil in a large pan over medium heat. Add the onions and sauté for 4-5 minutes until they have softened.
- Add the Vegie Sausages and continue to cook, stirring every minute or so.
- Add the pesto and stir well to coat. Add the reserved pasta water and cream.
- Stir together to combine and allow to simmer and reduce for 3-4 minutes before removing from the heat.
- Stir through the fresh vegetables and cooked pasta. Top with mint leaves and grated parmesan cheese.
To make your own pesto:
- Add the ingredients with just half of the olive oil to a food processor. Blitz together until smooth, slowly add the remaining oil until well combined and the spread is at your desired consistency.