This simple, three-step pasta dish is perfect for busy evenings. It uses only a handful of ingredients – including store-cupboard staples – so you might be able to skip the supermarket trip. Winner, winner, weeknight dinner!
Slimming World veggie sausage pasta recipe
serves 2
FREE
ready in 30 mins
Tip: If you don’t need this to be vegan and you fancy some cheese on top, tear 140g reduced-fat mozzarella into chunks and divide between the bowls, counting a Healthy Extra calcium choice or 6 Swips per serving.
What you need:
4 Linda McCartney’s Red Onion and Rosemary Sausages
150g dried fusilli
1 cal cooking spray
1 small onion, sliced
½ medium red pepper, deseeded and sliced
1 garlic clove, crushed
400g can chopped tomatoes
handful of spinach, roughly torn
What you do:
1. Cook the sausages and pasta according to the pack instructions.
2. At the same time, spray a large non-stick frying pan with 1 cal cooking spray and put it over a medium heat. Add the onion, pepper and garlic and fry for 5-10 minutes until soft. Tip in the chopped tomatoes and simmer for 5 minutes.
3. Slice the cooked sausages and add them to the sauce. Stir through the pasta and spinach and keep over the heat until the spinach is wilted. Add a twist of black pepper and serve.