Hearty sausage and kale fusilli

Whilst I rarely eat ‘pre-made’ foods (mainly because I’m a cheapskate), I really am a sucker for a few Linda McCartney products. The rosemary and onion sausages allowed me to recreate one of my favourite dishes of the past, and this is definitely a good one to try if you are trying Veganuary and need some ‘transitional’ dishes. And even if you aren’t, it’s still really tasty and about a thousand times healthier than using real sausages, so fill ya little winter boots.

Serves 2

Ready in 15 minutes

INGREDIENTS

  • 1 clove garlic
  • 1/2 tsp. dried rosemary
  • A sprinkle of chilli flakes
  • 100ml passata
  • Zest of half a lemon
  • 1 tsp. Balsamic vinegar
  • 2 handfuls of kale, shredded
  • 2 veggie sausages, cooked according to packet instructions
  • 200g pasta

METHOD

  • Get a large frying pan on a medium heat, and fill a large saucepan with boiling water.
  • Finely chop the garlic and fry in the frying pan with a splash of oil for a minute or two. Throw in the rosemary and chilli.
  • Put the pasta into the boiling water with a good pinch of salt.
  • Tear and crumble your cooked sausage into the garlic and herbs and fry for another minute.
  • Add in the passata and lemon zest and leave to simmer.
  • A minute before the pasta is done, throw the kale into the water.
  • Stir the balsamic into the sauce, then  drain your cooked pasta and wilted kale and stir into the sauce.
  • Serve up, with a cheeky sprinkle of nutritional yeast if  you like.

 

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