Sausage and vegetable pasta recipe that can be made in next to no time! This quick and easy recipe is one that can be adapted to suit. If you are vegetarian or vegan, then use alternatives and omit items like the parmesan cheese.
This dish is also a great way to use up left over bits of vegetables. Being a person who hates food waste, I am always freezing chopped up vegetables and freezing them for uses in soups, stews and dishes like this. So often I get the odd pepper and courgettes left over, so I prep them and freeze them in bags to use later on. I like doing this because it saves on time too. This dish often gets made when my lads finish boxing class. It is quick to make from scratch or quick to re-heat. I like to think of it as fast food that tastes great.
Also use any pasta you fancy to make this sausage and vegetable pasta recipe. I tend to make this up and then gently re-heat again once my pasta has boiled. This sausage base is also nice with mashed potato, jacket potatoes or roast potatoes.
You can also get an idea of how the recipe is made by watching the quick video below, or continue reading for the written format.
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Sausage And Vegetable Pasta Recipe
- Total Time: 22 Minutes
- Yield: 4 1x
Description
Sausage and vegetable pasta recipe that can be made in next to no time! This quick and easy recipe is one that can be adapted to suit. If you are vegetarian or vegan, then use alternatives and omit items like the parmesan cheese.
This dish is also a great way to use up left over bits of vegetables. Being a person who hates food waste, I am always freezing chopped up vegetables and freezing them for uses in soups, stews and dishes like this. So often I get the odd pepper and courgettes left over, so I prep them and freeze them in bags to use later on. I like doing this because it saves on time too. This dish often gets made when my lads finish boxing class. It is quick to make from scratch or quick to re-heat. I like to think of it as fast food
[reviews]Ingredients
- 1 Tbsp Olive Oil
- 150g Mixed peppers
- 200g Sliced courgettes
- 1 Large red onion
- Handful of mushrooms
- 1 Can of chopped tomatoes
- 12 Chipolata sausages (uncooked) cut into pieces
- Pinch of chilli flakes
- Water
- Salt
- Optional – Parmesan cheese and fresh basil leaves.
- Cook your pasta according to pack instructions. Use the portion guides per person.
Instructions
Heat a little olive oil in a large frying pan. Add the sausage and cook until almost brown. Add the onion until soft, then the mushrooms. Cook for a few minutes on a medium heat. Then add the peppers, courgettes and a pinch of chilli flakes. Stir well, then add the tomatoes, some salt for taste and a can of water. I simply refill the can the tomatoes were in and pour that over. Stir well to combine. On a steady low-medium heat continue to simmer. This may take around 12 minutes or longer. Continue cooking until the sauce has thickened and the vegetables are soft. Pour in your chosen cooked pasta, serve in dishes and sprinkle over some Parmesan cheese if you like. I also like to add some fresh torn basil if I have any.
- Prep Time: 5 Minutes
- Cook Time: 17 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: British and Italian
Nutrition
- Serving Size: 1/4
- Calories: 266
- Sugar: 3.1g
- Sodium: 888.2mg
- Fat: 14.4g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 11.3g
- Protein: 12.2g
- Cholesterol: 26.3mg