Sausage Creamy tomato pasta bake

Cooking Time
55
Portions
10

Ingredients

Increase Portion Size

  • g GARDEN GOURMET® Cumberland Sausages
  • g large leek, sliced and well-washed
  • g chopped tomatoes
  • g heaped tbsp sun dried tomato paste Pinch of sugar•250ml vegan crème fraiche
  •   tbsp vegetarian hard cheese
  • g baby spinach
  • g fat garlic cloves, crushed
  • g rigatoni or similar pasta Freshly ground black pepper
  •   tbsp olive oil
  •   handful Large handful fresh basil leaves
  • g slices of day old bread
  • g Rocket salad

  • 1

    Step 1

    Preheat the oven to 180C.
  • 2

    Step 2

    Cook the pasta until just al dente in a large pan of boiling water.
  • 3

    Step 3

    While the pasta is cooking, fry the leek for 3-4 minutes in 2tbsp oil in a large pan then add the garlic and continue to cook for 1 minute. Add the tomatoes, tomato paste and sugar and bubble for 10 minutes to cook down to a thick tomato sauce. Remove from the heat and stir through the crème fraiche.
  • 4

    Step 4

    Drain the pasta and add to the sauce with the spinach, stir through to wilt the spinach.
  • 5

    Step 5

    Cook the sausages in the remaining oil in a frying pan, slice on the diagonal and add to sauce. Pour everything into a large baking dish, sprinkle the top with the cheese and bake for 10-15 mins until browned and bubbling.
  • 6

    Step 6

    Serve sprinkled with the basil and salad.

Ingredients

  • 20 g GARDEN GOURMET® Cumberland Sausages
  • 1 g large leek, sliced and well-washed
  • 1 g chopped tomatoes
  • 1 g heaped tbsp sun dried tomato paste Pinch of sugar•250ml vegan crème fraiche
  • 2 tbsp vegetarian hard cheese
  • 250 g baby spinach
  • 3 g fat garlic cloves, crushed
  • 800 g rigatoni or similar pasta Freshly ground black pepper
  • 2 tbsp olive oil
  • 1 handful Large handful fresh basil leaves
  • 2.5 g slices of day old bread
  • 600 g Rocket salad