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Sausage & mustard pasta

Serves:

2

Cook Time:

25

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Notes

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Ingredients

  • 3 pork sausages

  • 1 large leek, thinly sliced

  • 200g fusilli/other dried pasta

  • 1 clove garlic, crushed

  • 1/2 tsp. fennel seeds

  • 1 tsp. wholegrain mustard

  • 1 tsp. lemon zest

  • Parmesan, to serve

Method

  1. Heat a little oil in a frying pan over a medium-high heat. Squeeze the sausages from their skins, add to the pan and break up into small pieces. Cook for 8-10 minutes until browned. Set aside.

  2. Add the leeks to the pan and season well. Cook over a low heat for 10 minutes until soft and starting to caramelise.

  3. While the leeks are cooking, boil the pasta according to packet instructions. Drain, reserving a small glass of the pasta water.

  4. Add the garlic and fennel seeds to the leeks and cook for 2 minutes, then add the cooked sausages and stir through the mustard. Add a generous glug of the pasta water and simmer for a minutes. Add the cooked pasta to the pan, along with the lemon zest, and mix well adding more pasta water if needed.

  5. Serve topped with black pepper and Parmesan, if you fancy.

Nutrition

kcal

483

fat

23.9

sat fat

7.5

carbs

47.1

sugars

1.8

fibre

7.1

protein

22.7

salt

0.6

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