Hi, I got this recipe off of a Tesco recipe card that I picked up while I was in the shop. I served it with some crusty bread for one of my dads friends from work ; she really enjoyed it. There were some leftovers , which I took for my packed lunch the next day in a box, cold but you could easily take it in a flask if you prefer hot food or if where you eat has a microwave. If reheating at home, just put in a saucepan. I hope you enjoy as much as us.....
Dietary Info:
-Contains Dairy {Cheese }
-Contains Gluten {Pasta and check the sausages as it may contain wheat}
-No Nuts
-Unsuitable for Vegetarians/Vegan
-Potentially 3 of your 5 day depending on quantities
Each Serving Contains:
Energy: 2539kj 601kcal - 30%
Fat: 18g - 25% (Orange)
Saturates: 5g - 25% (Green)
Sugars: 14g - 16% (Green)
Salt: 1.7g - 29% (Orange)
TIP: Use any combination of veg that your family loves; sweetcorn or mushrooms would work well.
Serves 4 {I think it probably serves 6}
Takes:50mins - cook time {20ish mins prep}
Ingredients:
-8-pack Richmond Chicken Sausages {I'm sure any will do, but these were very nice}
-2 yellow peppers, sliced {Any colour would be fine but I think that yellow is a bit sweeter than green but a bit tarter than red....personally}
-1tbsp olive oil {I used Extra Virgin}
-15g golden breadcrumbs
-20g of grated pecorino {I used Cheddar cheese}
-2 garlic cloves, crushed {I finely chopped them}
-400g of plum tomatoes {I used a tin}
-300g of spaghetti
-100g of frozen peas, blanched {I also added 100g of frozen sweetcorn}
-100g of baby spinach
-15g of fresh basil {I sprinkled some dried on top}
Method:
1: Preheat the oven to gas 6/200℃/180℃ fan/400℉. Put the chicken sausages and peppers onto a baking tray, drizzle with 1/2tbsp olive oil and roast for 20-25mins, turning once. {If they cook before you are ready, turn the oven off and cover the peppers and sausages in tin foil and place back in the turned off oven to keep warm.}
2: Mix the breadcrumbs and pecorino in a small bowl. {Or any preferred cheese}. Tip onto a small lined baking tray and cook in the oven for 5mins, stirring halfway {2 and a half mins/ 2mins 30 seconds in}. Remove from the oven and set aside.
3: Heat 1/2tbsp oil in a large saucepan. Add the garlic and fry for 1-2mins. Add the tomatoes and 200ml water; season with salt and black pepper. Simmer for 20mins.
4: Meanwhile, cook the pasta to pack the instructions.
5: Remove the sausages from the oven and slice {into small but chunky slices}. Stir through the peas, spinach {and if adding, sweetcorn} and basil through the tomato sauce until heated through, then add the sausages and peppers {Make sure to cut the peppers into small pieces} and pasta. Scatter with the cheesy breadcrumbs to serve. {Add the basil on top as well}.
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