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Sausage, cabbage and leek pasta
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sausage, cabbage and leek pasta
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
Serves: 2, easily doubled
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
555Kcal
Fat
16gr
Saturates
7gr
Carbs
67gr
Sugars
8gr
Fibre
8gr
Protein
31gr
Salt
1.25gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.