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Sausage, cabbage and leek pasta
Serves 2, easily doubled | prep 20 mins | total time
Sausage, cabbage and leek pasta
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Serves 2, easily doubled | prep 20 mins | total time
Using reduced fat alternatives (such as sausages and crème fraiche) is an easy way to lower your daily calorie intake without affecting the overall flavour of a dish - try in it in this speedy pasta dish
Rate
Nutritional information (per serving)
Calories
555Kcal
Fat
16gr
Saturates
7gr
Carbs
67gr
Sugars
8gr
Fibre
8gr
Protein
31gr
Salt
1.25gr
Ingredients
- 2 shallots, finely sliced
- 1 tbsp olive oil
- 3 x Taste The Difference reduced fat pork sausages
- 150g farfalle, or other dried pasta of your choice
- 1 x 200g pack pre-prepared cabbage and leek
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- 100g lighter crème fraiche
- juice of ½ lemon
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, fry the shallot in the olive oil over a low heat until soft. Split open the sausages, discard the skins and roughly chop the meat.
- Add the pasta to the boiling water. Cook for 10-12 minutes until al dente (or according to pack instructions). Drain well, reserving a ladleful of the cooking water.
- Meanwhile, add the sausage meat to the shallot and fry over a medium-high heat for 6-8 minutes or until lightly browned, breaking it up with a wooden spoon as it cooks. Microwave the cabbage and leek according to pack instructions (or steam for 5 minutes).
- Reduce the heat under the frying pan, add the garlic and fennel seeds and stir-fry for 2 minutes more. Stir though the crème fraiche, cooked greens and a good grinding of black pepper, plus lemon juice to taste.
- Stir the pasta into the sauce along with enough of the reserved cooking water to give a coating consistency.