Sausage meatball and sprout pasta
Serves: 4
Prep time: 30 minsTotal time: 
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
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
594Kcal
Fat
18gr
Saturates
7gr
Carbs
69gr
Sugars
6gr
Fibre
9gr
Protein
34gr
Salt
1.9gr
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
- 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.
