Using sausages in pasta sauce is a simple way to add loads of flavour to your dinner. We like this sausage pasta with hearty vegetables like sautéed mushrooms and kale but you can change these up for whatever you prefer.
Add the sausages to a large, non-stick frying pan over a medium heat. Break the sausages up into small pieces as you cook them until browned. Remove the sausage to a plate and set aside.
Add the mushrooms to the pan and place back on the heat. Cook until they’ve released their liquid then add the olive oil and cook until browned.
Remove the woody stems from the kale and cut the leaves into bite-sized pieces. Add the kale to the pan and cover with a lid, turn the heat down to low and leave until the kale has turned bright green - around 2 minutes. Remove the lid and stir in the garlic for 1 minute.
Cook the protein pasta in a large pot of salted water until al dente, around 7 minutes. Drain and add to the frying pan along with the cooked sausage, lemon juice and cream cheese. Stir until completely mixed.
Divide the mixture between bowls and serve with parmesan cheese for sprinkling.
For an easy, creamy sauce we've used low-fat cream cheese as a light coating for the pasta. If you prefer a more saucy, creamy pasta, try our Vegan Alfredo pasta made with a creamy cauliflower sauce.
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