Recipe: Sausage and Vegetable Pasta Bake

If you’ve read my earlier post, you’ll know that I’ve decided that for the time being I’m going to have meal replacement shakes for breakfast and tea. Which means that I need something really tasty for lunch, and I didn’t really want anything processed. So I had a bit of a walk round Morrisons earlier and threw some stuff in my trolley with the idea of making a pasta bake. It turned out great, six portions of healthy pasta bake at about 500 calories per serving. I’ll just need to remember to get one out of the freezer each morning!

Nutritional Info (serves 6)
480 calories, 71g carbs, 9g fat, 26g protein, 10g sugar, 693mg sodium

WP_20140428_001Ingredients
8 Morrisons NuMe Cumberland Sausages
500g Wholewheat Fusilli pasta
1 jar Chicken Tonight Spanish Chicken sauce
300g Trimmed Leeks
2 red onions
1 red pepper
1 green pepper
1 yellow pepper
3 orange tomatoes
150g button mushrooms
1 tbsp Rapeseed oil

Method
Heat the oil in a pan and fry the sausages for five to ten minutes, add the onions and cook for five more. Gradually add the peppers, then the leeks, mushrooms and tomatoes.

The sausages have a low fat content so they’ll break up while you’re stirring the veg, this is a good thing! Cook the veg for 10-15 minutes in total and then stir in the sauce. Cook for five minutes to heat the sauce and coat the veg thoroughly and then remove from the heat.

While this is cooking, cook the pasta according to packet instructions (about ten minutes in boiling water).

Mix both pans together and stir thoroughly before serving. If you’re freezing it like I am, split between six containers and rest the lids gently on top until cooled, then store in the freezer.

I was originally going to sprinkle some mozzarella cheese on top and bake in the oven for ten minutes, but I decided not to for re-heating reasons. If I was going to eat it straight away, I’d give it a try!