Veggie sausage kale pasta

Veggie sausage and kale pasta

These bangers have a great taste and texture that’ll keep meat lovers happy. Or use Asda Chicken Style Pieces as an alternative

By , 26 April 2016

(1 vote)

Veggie sausage and kale pasta
  • 25 Mins

  • Serves: 4

  • Price: £1.25 per serving

It's National Vegetarian Week from 16-22 May – So why not join in and serve the family veg-packed versions of their favourites. They won't even miss the meat...

Nutritional Info
Each 358g serving contains
  • Energy

    1841KJ

    440KCAL

    22%
  • Fat

    10.7g

    low

    15%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    4.7g

    low

    5%
  • Salt

    0.72g

    low

    12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 514kJ/123kcal.
Ingredients
  • 2tbsp olive oil
  • 1tsp fennel seeds
  • 1 red onion, finely sliced
  • 1 clove garlic, crushed
  • 4 Cauldron Lincolnshire Vegetarian Sausages
  • 400g can Napolina Chopped Tomatoes
  • 1/4tsp dried chilli flakes
  • 2tsp red wine vinegar
  • 300g farfalle or fusilli pasta
  • 100g Grower’s Selection Sliced Curly Kale
Method
  • Heat the oil in a large pan. Crush the fennel seeds slightly to release the flavour, then add to the pan with the onion and garlic. Fry over a medium heat for 3 mins until the onion is softened but not browned.

  • Cut the sausages into 1cm-thick slices. Add to the pan with the chopped tomatoes, chilli flakes and vinegar. Bring the sauce to a boil, then simmer for 10 mins, uncovered.

  • Meanwhile, cook the pasta according to the instructions on the pack. Add the kale to the pan 2 mins before the end of the cooking time.

  • Drain the pasta and kale. Add to the frying pan with the sausage sauce and toss to coat evenly. Serve straight away with a sprinkling of ground black pepper.