Sausage meatball and sprout pasta
Serves: 4
![Sausage meatball and sprout pasta](/uploads/media/720x770/04/12574-Meatball_Sausage_Pasta_01.jpg?v=1-0)
Recipe photograph by Stuart West
Sausage meatball and sprout pasta
Brussels sprouts aren’t just for the Christmas dinner table – they work well in place of cabbage in lots of dishes. Using reduced-fat sausages and crème fraîche means you can enjoy this creamy pasta without a high calorie content
Serves: 4
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Nutritional information (per serving)
Calories
594Kcal
Fat
18gr
Saturates
7gr
Carbs
69gr
Sugars
6gr
Fibre
9gr
Protein
34gr
Salt
1.9gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
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
- 1 x 454g pack reduced-fat pork sausages
- 4 tsp olive oil
- 300g pappardelle
- 400g Brussels sprouts, trimmed and shredded
- 2 tsp fennel seeds
- 2 garlic cloves, crushed
- 250ml chicken stock (made using ½ stock cube)
- 150g lighter crème fraîche
- 30g Parmesan shavings
Step by step
- Squeeze the meat out of the sausage skins, then form into 20 meatballs.
- Heat 2 teaspoons of oil in a non-stick sauté pan and fry the meatballs for 6-8 minutes, turning regularly, until browned all over. Set aside on a plate and cover with foil or a bowl to keep warm.
- Cook the pasta in salted boiling water according to pack instructions, then drain.
- Meanwhile, heat the remaining oil in the sauté pan, add the shredded sprouts and 2 tablespoons of water; fry for 5 minutes over a medium heat, adding the fennel seeds and garlic at the end.
- Return the meatballs to the pan and pour in the stock. Simmer for 2-3 minutes. Lastly, stir through the crème fraîche over a gentle heat to warm through and season to taste.
- Toss through the pasta and serve scattered with Parmesan shavings.