Speedy Herby Sausage Linguine

Name: Speedy Herby Sausage Linguine with Pesto and Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 225 grams British Pork and Oregano Sausage Meat; 180 grams Sliced Mushrooms; 180 grams Linguine; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 40 grams Baby Spinach; 32 grams Pesto; 20 grams Grated Hard Italian Style Cheese; 1 tbsp Olive Oil; 50 milliliter(s) Water for the Sauce

with Pesto and Spinach

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Hey presto! This Speedy Herby Sausage Linguine is ready in under 25 minutes. Using herby oregano sausage meat gives flavour quickly to save time but still make a dinner that's full of flavour.

Tags:

Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

180 grams

Sliced Mushrooms

180 grams

Linguine

(Contains: Wheat, Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

40 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tbsp

Olive Oil

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3628 kJ

Energy (kcal)867 kcal

Fat36.6 g

of which saturates12.5 g

Carbohydrate85 g

of which sugars15.8 g

Dietary Fibre5.9 g

Protein35.8 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

a) Boil a full kettle.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the sausage meat and mushrooms. Fry until browned, 5-6 mins. Use a spoon to break the sausage meat up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Pour the boiled water from your kettle into a large saucepan with 0.5 tsp salt on high heat.

b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.

a) When the sausage meat is browned, add the chopped tomatoes and water for the sauce to the pan (see pantry for the amount). Stir to combine.

b) Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) Once the linguine is cooked, drain in a colander and pop back in the pan.

b) Drizzle with oil and stir through to stop it sticking together.

a) Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little too thick.

b) Stir in the pesto. Add the cooked pasta to the sauce along with three quarters of the cheese and stir to combine.

c) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

a) Share the sausage linguine between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!