Creamy Ital­ian Sausage and Broc­coli Pasta

Super Food Ideas - - IN THIS ISSUE -


¹⁄³ cup finely grated parme­san 375g dried curl pasta 300g broc­coli, cut into flo­rets 1 ta­ble­spoon ex­tra vir­gin olive oil 1 brown onion, halved, thinly sliced 2 gar­lic cloves, crushed 1 ta­ble­spoon fresh thyme leaves 500g packet Ital­ian style beef and pork sausages ¼ cup dry white wine 300ml light thick­ened cream for cook­ing 60g baby spinach

1 Pre­heat oven to 220°C/200°C fan-forced. Line a bak­ing tray with bak­ing pa­per. Spoon 1 ta­ble­spoon parme­san on to pre­pared tray to form a mound. Spread to form a 6cm round. Re­peat with re­main­ing parme­san to make 4 rounds. Bake for 5 min­utes or un­til golden. Set aside to cool. 2 Mean­while, cook pasta in a large saucepan of boil­ing wa­ter, fol­low­ing packet direc­tions, adding broc­coli in the last 3 min­utes of cook­ing time. Drain, re­serv­ing ¼ cup cook­ing liq­uid. 3 Heat oil in a large, deep fry­ing pan over medium-high heat. Add onion. Cook for 5 min­utes or un­til soft­ened. Add gar­lic and thyme. Cook for 1 minute or un­til fra­grant. Squeeze mince from sausages and add to pan. Cook for 5 to 6 min­utes, roughly break­ing up with a wooden spoon, un­til browned and al­most cooked through. Add wine. Sim­mer for 1 to 2 min­utes or un­til re­duced by half. Add cream. Bring to the boil. Re­duce heat to low. Sim­mer for 3 to 4 min­utes or un­til slightly thick­ened. 4 Add spinach, pasta mix­ture and re­served cook­ing liq­uid to pan. Sea­son. Toss over heat for 3 to 4 min­utes or un­til heated through. Di­vide among serv­ing bowls. Crum­ble parme­san over pasta. Serve. NU­TRI­TION: (per serve) 3357kj; 35.4g fat; 16.9g sat fat; 40.3g pro­tein; 73.1g carbs; 8.5g fi­bre; 99mg chol; 838mg sodium.

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