Cajun Sausage Pasta (HC)
Ingredients
- 120g wholemeal pasta (penne or your choice)
- 280g broccoli
- 1 tsp olive oil
- 4 sausages (pork, beef, chicken/turkey or veggie)
- ½ onion, thinly sliced
- 8 mushrooms, diced
- 1 tsp garlic powder
- 1 heaped tsp cajun seasoning
- Black pepper, to taste
- 300ml stock (low sodium)
- 4-6 sun-dried tomatoes, chopped
- 2 tbsp tomato puree
- 2 tbsp crème fraiche (or full-fat Greek yoghurt)
- 60g Parmesan, grated (or cheddar)
- 1 tbsp fresh basil, chopped (optional)
Instructions
Cook the pasta according to the packet instructions. Add the broccoli for the final 3–4 minutes of cooking. Drain and set aside.
Meanwhile, heat the olive oil in a large frying pan over a medium heat.
Slice the sausages into bite-sized pieces (or remove the skins and crumble the sausage meat into the pan, if preferred). Cook for 6–8 minutes until browned and cooked through.
Add the onion, mushrooms and cook for 4–5 minutes until softened.
Stir in the garlic powder, Cajun seasoning and black pepper. Cook for 1 minute until fragrant.
Pour in the stock and stir through the sun-dried tomatoes and tomato purée. Simmer for 3–4 minutes.
Stir in the crème fraîche / greek yoghurt until smooth.
Add the cooked pasta and broccoli to the pan. Toss everything together until well coated and heated through.
Taste test and add more cajun seasoning if needed.
Serve into pasta bowls, sprinkle with the grated Parmesan and fresh basil, if using, and enjoy.