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