This recipe is packed with protein, veg and flavour and best of all, it doesn't require every pan and utensil in your kitchen!

INGREDIENTS
1 pack Heck Chicken Italia Sausages
2 tbsp extra virgin olive oil
3 peppers
250g cherry tomatoes
3 cloves garlic
0.5 tsp dried oregano
a few sprigs of fresh rosemary
pinch of salt
200g pasta, spelt if possible
130g pesto
4 large handfuls of spinach
METHOD
Preheat the oven to 210c/ 190c fan.
In a roasting tin, separate the sausages and coat in the oil. Place the sausages in the oven for 10mins to brown whilst you prepare the vegetables.
Cut the peppers into chunks and halve the tomatoes. Bash the garlic in their skin.
Add the peppers, tomatoes, garlic, dried oregano, fresh rosemary and salt to the sausages once they have been in the oven for 10mins. Stir to make sure everything is coated in oil. Put back in the oven and set a timer for 15mins.
Cook the pasta according to the packet instructions. Drain and set aside.
Once the sausage mix is cooked, take out the oven and add the pasta and most of the fresh pesto and the spinach. Stir to combine.
Serve and top with a little drizzle of the remaining pesto.
TOP TIPS
I usually make the recipe with spelt pasta, but any pasta is fine.
Feel free to swap the sausages and pesto for a plant-based version.
Experiment with different pestos to add variety.
Like it spicy? Add some chopped chilli or chilli flakes.
Feel free to swap the veg or chop them finer for veg-a-phobes!
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