There’s nothing better than a hearty pasta dish for a midweek dinner, and this Sausage and Veggie Pasta hits all the right notes. It’s packed with protein, loaded with veggies, and comes together in under 30 minutes—perfect for busy evenings.
This recipe is super versatile too. Whether you’re using lean beef sausages, veggie sausages, or whatever you have on hand, it’s a great way to use up leftover ingredients while creating a delicious, balanced meal. Plus, it’s just as good for lunch the next day (if you don’t eat it all in one go!).
Here’s how to make it:
Ingredients (Serves 2)
- 3 lean beef sausages (I use Peppercorn Extra Lean Sausages, but veggie sausages like Veggie Delights also work well)
- 1 onion, diced
- 1 capsicum, sliced into strips
- 6–7 button mushrooms, sliced
- 100g cherry tomatoes, halved
- 150g Leggos Sundried Tomato and Roasted Garlic Stir-Through Sauce
- Sprinkle of basil (lightly dried from Gourmet Garden or fresh basil)
- Big handful of baby spinach
- 100g penne pasta (I use Barilla high-protein pasta)
- Parmesan cheese to serve
Method
- Cook the Sausages:
Follow the packet instructions to cook the sausages. If you have leftovers from the night before, even better—this recipe is great for using them up. - Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta according to the packet instructions. - Prep and Cook the Veggies:
Dice and slice the veggies while the pasta cooks. Heat olive oil in a pan over medium heat, then add the onion. Cook for 2–3 minutes until translucent.
Add the capsicum and mushrooms, stirring and cooking for another 3–4 minutes. - Combine Everything:
Slice the cooked sausages and add them to the pan along with the cherry tomatoes, cooked pasta, stir-through sauce, spinach, and basil. Stir well until everything is combined and heated through. - Serve:
Divide the pasta into two portions and top with a generous sprinkle of Parmesan cheese.
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