Tuscan Vegetarian Sausage Pasta
Dreamy creamy Tuscan Pasta with vegetarian sausages. Pappardelle pasta, peppery chunks of Cauldron Cumberland Sausage, sun-soaked tomatoes, and spinach. That’s easy tea-sy.
Made with our Vegetarian Cumberland Sausages
Ingredients:
3 Cauldron Cumberland Sausages
10 sprays one calorie cooking spray
150g pappardelle pasta
3 cloves garlic, sliced
50g sun-soaked tomatoes, sliced
75g light cream cheese
150ml low salt vegetable stock
100g baby spinach leaves
1 sprig of rosemary
To serve
4 Lemon wedges
Rocket leaves
Vegetarian parmesan cheese (optional)
Our tip
Swap the pappardelle pasta for spaghetti or linguini for a change. Why not try using Cauldron Lincolnshire Vegetarian Sausages in this pasta recipe too?
Method:
Place a non-stick frying pan over a medium heat. Add 5 sprays of one-calorie cooking spray to the pan. Add the Cauldron Cumberland Sausages and pan fry for 10 minutes. Remove the sausages from the pan and slice. Set to one side.
Cook the pasta as per pack instructions, drain and set to one side.
Add another 5 sprays of one calorie cooking spray to the pan. Add the garlic and sun-soaked tomatoes, cook for 1 minute.
Add the cream cheese and stock. Stir to combine, bring to a simmer, and add the sausages back into the pan. Add the rosemary sprig and simmer for 1 minute.
Add the spinach, cover, and simmer for 2 minutes to wilt the spinach.
Add the pasta into the sauce, toss to coat the pasta. Remove the rosemary sprig and discard.
To serve, divide the Cauldron Cumberland Vegetarian Sausage Tuscan pasta between 2 warmed pasta bowls. Garnish with lemon wedges, rocket leaves and vegetarian parmesan if desired.
Our tip
Swap the pappardelle pasta for spaghetti or linguini for a change. Why not try using Cauldron Lincolnshire Vegetarian Sausages in this pasta recipe too?
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
