Dinner quicker than you can say hey pesto! We love a one pan dish with minimal ingredients, speedy prep/cook times and that's naturally delicious. Our Speedy Sausage Pesto Pasta ticks all the boxes and is easily personalised. Meat or veggie sausages add an instant flavour punch; they're crumbled into nuggets in the pan for a different texture. Use whichever type of pesto you like. Swap the bell peppers and spinach for any leftover veg you have.
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
bell pepper 2 (sliced)
olive oil dash
pork sausages 400 g
vegetable stock cube 1
rigatoni pasta 300 g
spinach 1 handful
green pesto 4 tbsp
Method
Slice the bell pepper (use whichever colour pepper you prefer). Other vegetables you could also use - frozen peas, tinned sweetcorn, aubergine, courgettes. Boil a full kettle of water.
Heat a dash of oil in a frying pan (ideally one with a lid) on a medium-high heat. Add the sausages, then with the back of a spoon break them up into little sausage nuggets. Cook for around 5 minutes until golden brown then transfer the sausage nuggets from the pan.
Add the bell pepper to the same pan and cook for a few minutes. Meanwhile make up the stock cube with 225ml boiling water per serving (900ml in total for a serves 4).
Pour the stock with half the pesto into the pan. You could use a green pesto, sun-dried tomato pesto,or even harissa or chipotle paste (check your pesto is veggie if it needs to be). Bring to the boil then tip in your preferred pasta.
Pop on a lid and leave to simmer for around 8 minutes, until the pasta is cooked how you like it.
When the pasta is cooked, stir in the rest of the pesto, the sausage nuggets and spinach then cook for a few minutes until heated through.
Plate up and enjoy! We love this with a scattering of grated cheese - but it's still delicious without it!
