INGREDIENTS: (Serves 2)
- 4 Vegan Sausages
- Olive Oil Fry Light
- 2tsp Smoked Paprika
- 1tsp Ground Fennel
- 1tsp Cayenne Pepper
- 1/2 Red Onion
- 1tsp Lazy Garlic
- 1 Pepper
- 1tbsp Tomato Puree
- 1 Tin Chopped Tomatoes
- 100g Dry Wholewheat Penne Pasta
- 2 Handfuls Baby Spinach Leaves
MACROS:
- 483 Calories
- 59g Carbs
- 33g Protein
- 10g Fat
METHOD:
- Place the vegan sausages onto a lined baking tray and cook in the oven for 20 minutes
- Meanwhile, finely chop the onion and cut the pepper into thin slices
- Remove the sausages from the oven and heat a large pan over a medium heat. Cut the sausages into 1cm rounds. Heat the fry light in the pan and add the sausage pieces, frying gently for 1 minute
- Sprinkle half the paprika, half the ground fennel and 1/2tsp cayenne pepper into the pan and stir, cook for 3-5 minutes and then transfer the sausage to a bowl and place to one side
- Wipe the pan and return to the heat, spraying a little more fry light. Add the onion and sprinkle with a little salt and pepper and cook until softened. Add the lazy garlic and cook for a further minute and then add the peppers and cook for 3 minutes
- Sprinkle the remaining spices into the pan and stir for 30 seconds, add the tomato puree and stir for a furtherer 30 seconds
- Tip the tinned tomatoes into the pan, then half fill the can with water and pour in. Stir well, turn down the heat and simmer for 10-15 minutes until thickened
- While the sauce is simmering, cook the pasta as per the packet instructions
- When the pasta is cooked, strain and add to the large pan along with the spinach, stir to combine and serve!
VEGGIE?
Try replacing the Chicken breast with Aubergine!
