Peri Peri Pasta (HC)
Ingredients
- 60g wholewheat pasta
- 100g broccoli, cut into small florets
- 1 tsp olive oil
- 2 sausages (pork, beef, chicken, turkey or vegetarian), sliced into bite-sized pieces
- ½ onion, diced
- 1 tsp peri peri seasoning
- ½ tsp garlic granules
- ½ tsp smoked paprika
- 1 heaped tsp tomato purée
- 100g tinned chopped tomatoes
- 50ml water
- ½ low-sodium stock cube, crumbled
- 3 tbsp peas
- 1 tbsp cream cheese
- Black pepper, to taste
Instructions
Cook the pasta according to the packet instructions. Add the broccoli for the final 3–4 minutes. Drain, reserving a little pasta water.
Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the sausage pieces and cook until browned and cooked through. Add the onion and cook for 3–4 minutes, until softened.
Stir in the peri peri seasoning, garlic granules, smoked paprika and tomato purée. Cook for 30 seconds, stirring.
Add the chopped tomatoes, water, stock cube and peas. Simmer for 5–7 minutes, until the peas are hot and the sauce has thickened slightly.
Turn the heat to low, then stir in the cream cheese until the sauce is smooth and creamy. Add a splash of pasta water if needed.
Stir in the pasta and broccoli, season with black pepper and serve.
Note: This recipe is best enjoyed immediately. If preparing it in advance, allow it to cool before transferring it to an airtight container. Refrigerate for up to 2 days and reheat only once, until piping hot throughout. Add a splash of water before reheating if the sauce has thickened.