Name: Sausage and spinach pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram chevups, bratwurst or italian sausages, chopped (see tip); 1 teaspoon olive oil; 1 large leek, washed, thinly sliced; 2 clove garlic, crushed; 1 cup (250ml) chicken stock; 100 gram roasted red capsicum, cut into strips; 250 gram farfalle pasta; 150 gram bag baby spinach; 1/4 cup snipped basil leaves; 1/4 cup (20g) grated parmesan

Ingredients

500 gram chevups, bratwurst or italian sausages, chopped (see tip)

1 teaspoon olive oil

1 large leek, washed, thinly sliced

2 clove garlic, crushed

1 cup (250ml) chicken stock

100 gram roasted red capsicum, cut into strips

250 gram farfalle pasta

150 gram bag baby spinach

1/4 cup snipped basil leaves

1/4 cup (20g) grated parmesan

Method

1.Heat a large frying pan on high. Cook sausages for 5 minutes, until browned. Remove from pan and set aside.

2.Heat oil in pan on medium. Cook leek and garlic, stirring, for 5 minutes, until soft. Return sausages to pan with chicken stock and capsicum and bring to boil. Reduce heat to low and simmer for 2 minutes, until sausage is cooked. Remove from heat.

3.Meanwhile, cook farfalle in a large saucepan of boiling, salted water according to packet directions. Drain and return to saucepan. Add sausage mixture and fold through spinach, basil and half of parmesan. Cover and stand for 3 minutes, until spinach wilts. Serve sprinkled with remaining parmesan.

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Ingredients

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