Veggie sausage kale pasta

Veggie sausage & 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
Veggie sausage & kale pasta
  • Ready in: 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 1842KJ 440KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
  • 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
  • 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.