green goddess pasta with caramelised sausage
Ingredients
- 75g broccoli florets (save the stalks for something else)
- 75g baby spinach
- 75g frozen peas
- 15g packet of fresh basil (you can also use coriander, parsley or mint)
- 2 crushed garlic cloves
- juice of 1/2 lemon
- 50g parmesan grated
- 50g light cream cheese
- 200g tagliatelle
- 3 x skinny/low fat sausages (approx 74 cals each)
Method
- Start cooking tagliatelle as per packet instructions.
- Heat some fry light in a frying pan.
- Remove the sausages from their skins and add to the pan, breaking them up with a wooden spoon.
- Cook until caramelised and then set aside.
- Next blanch the broccoli and peas for 4-5 mins and then place in a bowl of ice cold water to stop them cooking.
- Place the spinach, basil, parmesan (reserve a sprinkling for the top of your pasta), lemon juice, crushed garlic cloves, cream cheese, broccoli and peas into a food processor and blitz until smooth.
- Begin to warm in a small pan.
- When the pasta is ready, drain but make sure you reserve a small cup of the pasta water.
- Add some of the pasta water to the green sauce to loosen to your desired thickness and once heated through, add the sauce to the pasta along with the sausage.
- Mix well to combine and serve.
- Top with a little extra parmesan and some fresh basil leaves and enjoy.