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7 Vegetable & Sausage Pasta

Posted on February 14, 2015 in Recipes

I am a sneeky mother. I allow my children to think they are eating a meaty pasta dish but really they are eating mountains of vegetables without complaint. I am an evil genius, it is true.

This makes enough mix to feed a small army (sometimes I feel that is what my children are, but that’s a different story) but I find that the mix, without pasta, freezes nicely.

Olive oil

1 onion, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

2 courgettes, cubed

Garlic clove, crushed

450g sausagemeat

2 tsp fennel seeds

1 tin of chopped tomatoes

1 ½ tsp chilli paste

Handful of frozen peas and sweetcorn

500g (ish) of Orecchiette pasta

Cook your pasta as per the packet instructions.I like to use orecchiette pasta for this dish as it scoops up the sauce nicely.

Heat the olive oil in a large base pan and fry off the soffrito mix (your onion, celery and carrots) along with the courgette and garlic for about 5 minutes or until the vegetables have started to soften.

Add in the sausagemeat, breaking it up with your wooden spoon as it cooks.Continue to fry for about another 10 minutes – you want your sausagemeat to be just starting to brown and your vegetables to be nicely soft and cooked.

Sprinkle over the fennel seeds and add the chopped tomatoes and chilli paste.

Wait for the mix to come to the boil and then add the peas and sweetcorn.Cook for another 10 minutes.Once the pasta is ready spoon into the vegetable sauce, with a little of the cooking water to loosen it all, and serve.