Speedy Sausage Linguine
with Pesto and Spinach
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage Linguine in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
180 grams
Linguine
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Basil
40 grams
Baby Spinach
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the sausage meat, 3-4 mins.
- Break up the meat as it cooks, then drain the fat. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the linguine, 12 mins.
- Once browned, add the chopped tomatoes and water for the sauce (see pantry for the amount) to the sausage meat. Stir to combine.
- Simmer, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle.
- Once cooked, drain the linguine and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
- Next, add the spinach in handfuls to the sauce, making sure it's piping hot, 1-2 mins.
- Add a splash of water if it's a little too thick.
- Stir in the pesto, cooked pasta and three quarters of the cheese. Taste and season with salt and pepper if needed.
- Serve the pasta in bowls.
- Sprinkle the remaining cheese on top.
- Enjoy!
