This sausage, vegetable and pine nut pasta is a delicious meal any day of the week. It's quick to prepare and cook and the ingredients are easily increased if you're cooking for more people - just make sure you use a large frying pan or casserole dish. It's also a good recipe if you're entertaining!
As noted below, feel free to change the combination of vegetables - it's a good recipe for getting your 5 a day. We both love sausages and vegetables, so it's a winner for us!
UPDATE - April 2020
I've made this recipe many many times since it was first posted in 2018. As time has passed, i've slightly changed step 1 of the instructions and have decided that now is a good time to provide this update. Instead of quartering each sausage once removed from their skins and rolling each piece into a ball, i've been removing the sausages from their skins and then roughly chopping them up. They get a bit more chopped up when you're browning them at step 5...this means you're pretty much getting sausage in every mouthful! The instructions have been updated and I've updated the ingredients list below too after making it again recently...the quantities have been tweaked slightly and a couple of extras added....just what I had in the fridge at the time!
Tip
- We've also used Italian sausages, which means you can miss out the fennel seeds and chilli flakes from the recipe. Unfortunately we can't seem to get them in the local supermarket, however, we have managed to get them in Marks and Spencer. If you like a good hit of fennel, I'd recommend following the recipe and use good pork sausages (our favourites are from Asda) with the ground fennel seeds and chilli flakes.
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How to make this Sausage, Vegetable and Pine Nut Pasta
Ingredients
- 3 pork sausages (see Tip)
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes
- 1 to 1.5 tbsp olive oil
- 150g pasta of your choice, fresh or dried
- 145g broccoli, cut into small florets
- 100g chestnut mushrooms, quartered or sliced
- 95g green beans, halved
- 70g sugar snap peas, halved
- 100g leeks, halved lengthways and then sliced (approx. 1 cm thick)
- 150g curly kale, already chopped
- 150g spinach
- 1 clove garlic, peeled and sliced
- 2 tbsp pine nuts, toasted
- freshly grated parmesan, to taste
- salt and freshly ground black pepper
Instructions
- Start by preparing the sausages - remove the skins and discard and then roughly chop up the sausage meat.
- Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed.
- Then prepare the vegetables. Feel free to change the combination of vegetables - for example: try courgette, mangetout or peas.
- If you're using dried pasta, cook it now in boiling salted water until al dente, according to packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
- Heat a medium/large frying pan on a medium heat with the olive oil. Add the chopped sausage, ground fennel seeds and chilli flakes and brown for 6 minutes. Stir frequently to coat and chop the sausage meat up a bit more while cooking. After 2 minutes add the leeks, mushrooms, broccoli and green beans and cook together for the remaining 4 minutes - stir frequently.
- Add the garlic to the pan and cook for a further 2 minutes.
- If you're using fresh pasta, cook this now in boiling salted water until al dente, according to packet instructions - when draining the pasta reserve a few tablespoons of cooking water.
- Add the sugar snap peas to the frying pan and stir. Then add the kale and season with salt and freshly ground black pepper. I know it looks like pan is over flowing, but don't worry the kale will shrink as it sweats down!
- Sweat the kale for 5 minutes with 3 to 4 tablespoons of the cooking water from the pasta. Stir frequently to reduce down.
- After 2 minutes add the spinach and season with salt and freshly ground black pepper. Wilt the spinach for the last 3 minutes of the kale cooking time along with 1 to 2 tablespoons of the cooking water from the pasta. Stir frequently.
- Stir in the pine nuts.
- Add the pasta to the frying pan and mix together with the sausages and vegetables over a medium to low heat until everything is well mixed.
- Add a good handful of finely grated parmesan and mix together with 2 to 3 tablespoons of the reserved cooking water.
- Check the seasoning - it's unlikely that you'll need salt but you may need some extra freshly ground black pepper. Serve with more freshly grated parmesan and enjoy!
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Sausage, Vegetable and Pine Nut Pasta
Ingredients
- 3 pork sausages (see Notes)
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes
- 1 to 1.5 tbsp olive oil
- 150 g (5.3 oz) pasta of your choice fresh or dried
- 145 g (5.1 oz) broccoli cut into small florets
- 100 g (3.5 oz) chestnut mushrooms quartered or sliced
- 95 g (3.4 oz) green beans halved
- 70 g (2.5 oz) sugar snap peas halved
- 100 g (3.5 oz) leeks halved lengthways and then sliced (approx. 1 cm thick)
- 150 g (5.3 oz) curly kale already chopped
- 150 g (5.3 oz) spinach
- 1 clove garlic peeled and sliced
- 2 tbsp pine nuts toasted
- freshly grated parmesan to taste
- salt and freshly ground black pepper
Instructions
- Start by preparing the sausages - remove the skins and discard and then roughly chop up the sausage meat.
- Grind the fennel seeds and chill flakes together with a pestle and mortar until the fennel seeds are lightly crushed.
- Then prepare the vegetables. Feel free to change the combination of vegetables - for example: try courgette, mangetout or peas.
- If you're using dried pasta, cook it now in boiling salted water until al dente, according to packet instructions.
- Heat a medium/large frying pan on a medium heat with the olive oil. Add the chopped sausage, ground fennel seeds and chilli flakes and brown for 6 minutes. Stir frequently to coat and chop the sausage meat up a bit more while cooking. After 2 minutes add the leeks, mushrooms, broccoli and green beans and cook together for the remaining 4 minutes - stir frequently.
- Add the garlic to the pan and cook for a further 2 minutes.
- If you're using fresh pasta, cook this now in boiling salted water until al dente, according to packet instructions.
- Add the sugar snap peas to the frying pan and stir. Then add the kale and season with salt and freshly ground black pepper. Sweat the kale for 5 minutes with 3 to 4 tablespoons of the cooking water from the pasta. Stir frequently to reduce down.
- After 2 minutes add the spinach and season with salt and freshly ground black pepper. Wilt the spinach for the last 3 minutes of the kale cooking time along with 1 to 2 tablespoons of the cooking water from the pasta. Stir frequently.
- Stir in the pine nuts.
- When draining the pasta reserve a few tablespoons of cooking water.
- Add the pasta to the frying pan and mix together with the sausages and vegetables over a medium to low heat until everything is well mixed.
- Add a good handful of finely grated parmesan and mix together with 2 to 3 tablespoons of the reserved cooking water.
- Check the seasoning - it's unlikely that you'll need salt but you may need some extra freshly ground black pepper. Serve with more freshly grated parmesan and enjoy!
Notes
- We've also used Italian sausages, which means you can miss out the fennel seeds and chilli flakes from the recipe. Unfortunately we can't seem to get them in the local supermarket, however, we have managed to get them in Marks and Spencer. If you like a good hit of fennel, I'd recommend following the recipe and use good pork sausages (our favourites are from Asda) with the ground fennel seeds and chilli flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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