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Tomatoey Pesto Pasta

Tomatoey Pesto Pasta

with Herby Sausages and Roasted Tenderstem

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

546 kcal

Protein

:

32.6g protein

Total

:

25 minutes

Difficulty

:

Medium

Allergens:

Wheat
Cereals containing gluten
Sulphites
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

160 grams

Penne Pasta

150 grams

Tenderstem® Broccoli

30 grams

Tomato Puree

1 ball(s)

Mozzarella

(Contains: Milk)

45 grams

Green Pesto

1 carton(s)

Finely Chopped Tomatoes with Basil

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2284 kJ

Energy (kcal)546 kcal

Fat30.8 g

of which saturates15.4 g

Carbohydrate26.8 g

of which sugars16.3 g

Dietary Fibre5.9 g

Protein32.6 g

Salt4.1 g

Potassium297.8 mg

Calcium36 mg

Iron0.8 mg

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

Instructions

1

Pre-heat your oven to 200 degrees and bring a large saucepan of water to the boil with a pinch of salt for the pasta.Cut the broccoli stalks in half widthways. Pop the broccoli on a baking tray and drizzle with oil, a pinch of salt and black pepper, toss together and spread out in a single layer. Leave to the side.

2

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the sausage meat and cook, whilst slightly breaking up into roughly 2cm chunks with a wooden spoon. Stir and cook until browned, 6-7 mins.

3

Pour the finely chopped tomatoes with basil, tomato puree and the water (see ingredient list fro amount) into the pan with the sausage meat. Stir together and bring to a simmer. Reduce the heat to medium low and simmer the mixture until thick and tomatoey, 12-15 mins. Stir occasionally.

4

Once your mixture is simmering, pop the broccoli into your oven to roast until soft and charred at the edges, 10-12 mins. You can also add the pasta to the boiling water to simmer until cooked, 7-8 mins.

5

While everything cooks, drain the mozzarella and then pull it apart into small chunks. Once the pasta is cooked, drain it and add it to the pan with the sauce along with two thirds of the mozzarella and two thirds of the pesto. Stir together until combined. Taste and add salt and pepper if you feel it needs it.

6

Spoon your cheesy pasta into bowls and top with the tenderstem broccoli, remaining mozzarella and a few spoonfuls of pesto. Enjoy!

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