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Speedy Herby Sausage and Bacon Linguine
Speedy Herby Sausage and Bacon Linguine

Speedy Herby Sausage and Bacon Linguine

with Pesto and Spinach

Hey presto! This Speedy Herby Sausage and Bacon 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:
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: Cereals containing gluten, Sulphites May contain traces of: Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)

180 grams

Linguine

(Contains: 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)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4371 kJ
Energy (kcal)1045 kcal
Fat53.2 g
of which saturates18.4 g
Carbohydrate93.7 g
of which sugars16.2 g
Dietary Fibre9.2 g
Protein47.7 g
Salt6.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Kettle
Large Saucepan
Colander

Instructions

Fry the Sausage and Bacon
1

a) Boil a full kettle.

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

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

Linguine Time
2

a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.

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

Sauce Things Up
3

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.

Drain the Pasta
4

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.

Add the Spinach
5

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.

Serve
6

a) Share the sausage and bacon linguine between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!

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