Honey Mustard Sausage Pasta
with Roasted Aubergine and Tomato Sauce
Calories
:
427 kcalProtein
:
22.1g proteinTotal
:
30 minutesDifficulty
:
Medium Allergens:
- Sulphites
- Mustard
- May contain traces of allergens
- Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
1 carton(s)
Finely Chopped Tomatoes
200 grams
Penne Pasta
30 grams
Half-Fat Mature Cheddar Cheese
1 sachet(s)
Chicken Stock Powder
Nutritional information
Energy (kJ)1788 kJ
Energy (kcal)427 kcal
Fat20.8 g
of which saturates7.4 g
Carbohydrate34.5 g
of which sugars21.6 g
Dietary Fibre13 g
Protein22.1 g
Salt2.6 g
Potassium332.9 mg
Calcium32.3 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
1
Preheat your oven to 220°C (fan). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop on a baking tray. Drizzle with oil, a pinch of salt and black pepper. Toss to coat then spread out in a single layer. Roast in your oven until golden on the outside and soft in the middle, 18-20 mins.
2
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Slit the sausages lengthways and remove the skin. Shape the sausage meat into small meatballs (about 5 or 6 per person). Wash your hands after handling raw meat! Bring a large saucepan of water to the boil with a pinch of salt.
3
Heat a glug of oil in a frying pan on medium high heat. Add the meatballs, cook until browned on the outside, 5-6 mins, turning often. Add the onion to the pan and cook until softened, 3-4 mins, stirring occasionally. Stir in the garlic and cook for 1 minute more, then lower the heat and pour in the chopped tomatoes and chicken stock powder. Add a good pinch of salt and pepper and a pinch of sugar.
4
Stir everything together, reduce the heat and and simmer until the sauce has thickened, about 10 mins. Once the aubergine is cooked, stir it into the sauce as well. TIP: Add a splash of water if your sauce becomes too thick.
5
While the sauce cooks, add the penne to the boiling water, simmer until cooked, 12 mins. Once cooked, drain in a colander, drizzle with oil and stir through to stop it sticking together. While the pasta cooks, grate the cheddar cheese.
6
Once everything is cooked (IMPORTANT: The meatballs are cooked when no longer pink in the middle), add the drained pasta into the sauce along with half the cheese, stir together to combine. Add salt and pepper to taste. Serve in bowls and with the parsley and remaining cheese sprinkled over the top and enjoy!
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