Delicious UK - (05)May 2020

Creamyveggiesausage

andspinachpasta

SERVES 4. HANDS-ON TIME 20 MINUTES

• 1 tbspsunfloweroiloroliveoil


• 2 redonions,thinlysliced


• 8 vegansausages,thawedif
  frozen(welikeTescoPlantChef
  orBirdsEyeGreenCuisine)


• 2 garliccloves,crushed


• 2 tspfennelseeds,crushed
  ina pestleandmortar


• 300gdriedpastashapes such
  asrigatoniorfusilli


• 200g baby leaf spinach (see tip)
  
  
  • 300mlsinglesoyacream
    (weusedAlpro)
  
  
  • Handfulfreshlychopped flatleaf
    parsley (optional)
  
  
  
  

1 Heattheoilina largenon-stick

fryingpan.Addtheonionsandfry

overa mediumheatfor3-4

minutes.Cutthesausagesinto

smallchunks,thenaddtotheonions

alongwiththegarlicandcrushed

fennelseeds.Cookfor6-8minutes,

stirring,untilgolden.Adda splash

ofwaterif thesausages start to

sticktothepan.

2 Meanwhile, boil the pasta according

tothepackinstructions.Drainthe

pasta,reservingabout a cupful of

thecookingwater.

3 Addthespinachandsoyacream

tothefryingpan.Seasonwitha

littlesaltandgroundblackpepper,

thencook,stirring,for2-3minutes

untilthespinachhaswilted.Mix

inthecookedpastaandenough

reservedcookingwatertomake

a creamysauce.Servestraightaway,

garnishedwithparsleyif youlike.

PERSERVING649kcals,24.5gfat

(6.1gsaturated),45.4gprotein,

69.6gcarbs(7.6g sugars), 5g salt,

8g fibre →

MEAT-

FREE

MONDAY

READY

IN 20

EASYSWAPS
Nospinach?
Swapfor250g
frozenleafspinach,
thawedwithany
excessliquid
squeezedout.
It’sconvenient
tokeepa bagin
thefreezerand
it’scheaperthan
fresh spinach.