A light vegetarian pasta dish, perfect for summer and destined to be a family favourite!
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 400g cherry tomatoes
- 4 garlic cloves, sliced
- 3 tbsp olive oil
- 270g Linda McCartney’s 6 Vegetarian Sausages
- 2 courgettes, trimmed and sliced
- 1 pinch salt
- 300g elicoidali pasta tubes
- 1 handful basil leaves
Method
Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes, garlic and 2 tbsp oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.
Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.
Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsp pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.
Cook’s tip
Top with toasted flaked almonds to serve, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,902kJ/ 453kcals |
|---|---|
Fat | 15g |
Saturated Fat | 2.4g |
Carbohydrates | 50g |
Sugars | 6g |
Fibre | 11g |
Protein | 22g |
Salt | 0.9g |
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