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Broccoli and sausage spaghetti
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in savory broccoli and sausage spaghetti for a healthier twist on a classic dish.
Ingredients:
  • 350g wholemeal spaghetti
  • 1 head broccoli, cut into small florets
  • 62.50 ml fresh basil leaves
  • 40.00 ml toasted, slivered almonds
  • 40.00 ml finely grated parmesan
  • 120g pkt baby rocket leaves
  • 60ml olive oil
  • 375g pkt Beef Sausages, casings removed
  • 200g cherry tomatoes
  • Finely grated parmesan, extra, to serve
Instructions:
  • Cook the spaghetti in a pot of boiling water according to package directions until it's al dente. Add the broccoli for the last 2 minutes of cooking. Drain the spaghetti well, saving ½ cup (125ml) of the cooking liquid, then return the spaghetti to the pot.
  • In a food processor, blend basil, almonds, parmesan, garlic, and half of the rocket until finely chopped. While the processor is running, slowly pour in the oil until a smooth sauce forms. Season with salt and pepper to taste.
  • 1. Preheat a large non-stick frying pan over high heat. Sear the sausages, using a wooden spoon to break them up, for 4 minutes until they are nicely browned. Stir in the tomatoes and cook for an additional 2 minutes until they start to soften.
  • Combine the sausage mixture, remaining rocket, and pesto with the spaghetti, toss until well mixed. Serve in bowls and sprinkle extra parmesan on top.

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