Chicken Sausages over Creamy Pesto Spaghetti

Name: Chicken Sausages over Creamy Pesto Spaghetti with mushrooms, leek & Italian seasoning
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 piece Chicken sausage; 1 piece Red onion; 125 g Mushrooms; 1 piece Leek; 150 g Cooking cream; 180 g Spaghetti; 40 g Green pesto; 1 sachet(s) Italian seasoning; 1.5 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

with mushrooms, leek & Italian seasoning

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The white end of the leek is the tastiest part. Cut off the root and slice the rest. Make sure to remove the outer leaves and cut away the top section, which is tougher and not as tasty.

Tags:

Family

Allergens:

Melk (inclusief lactose)

•Tarwe

•Cashewnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3489 kJ

Calories834 kcal

Fat40.1 g

Saturated Fat18.1 g

Carbohydrate79.1 g

Sugar12.6 g

Dietary Fiber12 g

Protein36.2 g

Salt1.9 g

Potassium296.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Fryingpan with lid

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.

Did you know… just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.

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.