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Sausage & Broccoli Spaghetti

Sausage & Broccoli Spaghetti

with Creamy Cheese Sauce

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Tags:Family Friendly
Allergens:MilkSulphitesCereals containing glutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Red Chilli

1 unit(s)

Broccoli

225 grams

Pork and Oregano Sausage Meat

(ContainsSulphites)

180 grams

Spaghetti

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4229 kJ
Energy (kcal)1011 kcal
Fat55.0 g
of which saturates26.0 g
Carbohydrate89 g
of which sugars9.0 g
Protein46 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Grater
Cutting board
Knife
Baking Tray
Frying Pan
Spoon
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil on high heat with 1/2 tsp of salt. Peel and grate the garlic (or use a garlic press). Grate the Cheddar. Halve the chilli lengthways, deseed then thinly slice.

2

Separate the broccoli into florets (little trees) and halve any larger ones. Pop them onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until tender and crispy, 15-18 mins. Once cooked, remove from your oven and set aside.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks. When brown, add the garlic and half of the chilli (add less if you don't like heat). Cook for a further minute. IMPORTANT: Wash your hands after handling raw meat.

4

Meanwhile, when boiling, add the spaghetti to the water. Cook until tender, 8 mins, then drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

5

Add the water for the sauce (see ingredients for amount) and chicken stock paste to the pan with the sausage meat. Stir to combine, then add the creme fraiche. Bring up to the boil, add the Cheddar and stir until it has melted into the sauce. Turn down to a simmer and cook until thickened, 5-6 mins. Mix in the roasted broccoli and half of the hard Italian style cheese.

6

When the sauce is ready, add the drained spaghetti to the pan and mix well to coat it in the sauce. Warm through until piping hot, 2-3 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle. Taste and add salt and pepper if needed. Share the spaghetti and sauce evenly between your bowls. Sprinkle over the remaining hard Italian style cheese and the remaining sliced red chilli if you want a bit more of a kick. Enjoy!