Chicken Sausages over Creamy Pesto Spaghetti
with mushrooms, leek & Italian seasoning
Pesto originates from the Italian city of Genoa, the capital of the Liguria region. The version we're now familiar with was first recorded in a cookbook in 1863, but it can be traced back as far as Roman times!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Chicken sausage
½ piece
Red onion
60 g
Mushrooms
½ piece
Leek
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
20 g
Green pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
½ sachet(s)
Italian seasoning
Not included in your delivery
¾ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cut the leek into thin rings and slice the mushrooms.
- Chop the onion into half-rings.
- Boil the spaghetti for 10 - 12 minutes, then reserve a cup of pasta water before draining and setting aside.
- Melt a small knob of butter in a deep frying pan over medium-high heat and fry the mushrooms, leek and onion for 6 - 8 minutes.
- Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sausages for 3 minutes until evenly browned, then cover with the lid and fry for 6 more minutes or until done. Turn the sausages regularly.
- To the vegetables, add the cream, the Italian seasoning and the pesto.
- Mix well to combine and allow to simmer gently for 2 minutes.
- Slice the sausages.
- Transfer the pasta to the sauce, add 30ml pasta water per person and mix well to combine.
- Season to taste with salt and pepper.
- Serve the pasta on plates and top with the sausages.
