Creamy Sausage Pasta (Vegetarian)
525kcal
Ingredients
- 1 tablespoon olive oil
- 6 sausages diced
- 1 onion diced
- 2 tablespoon tomato paste
- 60 ml white wine
- 100 g cherry tomatoes chopped
- 2 cloves of garlic minced
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon oregano
- 100 g cream cheese
- 225 g rigatoni pasta
- Salt and pepper to taste
Toppings
- 0.5 teaspoon chili flakes
- 30 g hard cheese
- 20 g parsley
Equipment
Method
- Heat your oil in a pan and then add diced onion. Saute for 5 minutes.1 tbsp olive oil, 1 onion
- Tip in the minced garlic and the sausage. Cook for 6 - 8 minutes or until crispy, using a wooden spoon to break the sausage into crumbles.6 sausages, 2 cloves of garlic
- Meanwhile, start cooking your pasta according to the package instructions. Be sure to reserve about a cup (250ml) of the starchy pasta water before draining.225 g rigatoni pasta
- Add the diced tomatoes and seasonings, then pour in the white iwne.60 ml white wine, 100 g cherry tomatoes, 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp oregano, Salt and pepper to taste
- Cook down for another minute or two, then add the tomato paste and stir it into the pan.2 tbsp tomato paste
- Add the cream cheese, about 100ml of the starchy pasta water, and the cooked pasta.100 g cream cheese
- Stir until the pasta is fully coated, adding more pasta water as needed.
- Season according to taste, then add the grated hard cheese and chili flakes.0.5 tsp chili flakes, 30 g hard cheese, 20 g parsley
Nutrition
Serving1gCalories525kcalCarbohydrates50gProtein32gFat49gSaturated Fat18gPolyunsaturated Fat6gMonounsaturated Fat21gTrans Fat0.3gCholesterol125mgSodium1058mgPotassium708mgFiber3gSugar5gVitamin A1214IUVitamin C18mgCalcium159mgIron3mg
Notes
This recipe keeps nicely in the fridge for around 3 days, so make a big batch and enjoy the leftovers for your lunch!