Cannellini, Leek & Sausage Pasta
Serves 4
Ingredients
1. 160g onion, fresh or frozen,Â
2. 4 fat cloves of garlic,
3. 1 tbsp oil,
4. a pinch of salt
5. 650ml chicken or vegetable stock,
6. 400g cannelini beans,Â
7. 1/2 tsp english mustard,Â
8. 1 tsp mixed dried herbs,
9. 6 sausages, defrosted,
10. 300g dried pasta,
11. 160g green cabbage or spring greens,
12. 160g of leeks
Method
1. Peel and dice onion and put in a large pan also peel and chop the garlic and put it in the pan. Add the oil and cook on a low heat for a few minutes. Pour in the stock and a pinch of salt and bring to a boil.Â
2. Drain and rinse the cannalini beans, add to the pan along with the mustard and herbs. Simmer for 30 mins until the beans are softÂ
3. In a separate pan add oil and fry sausages for 10 mins. Turn the sausages to insure they are cooked all the way through. Once they are cooked slice them thinly and add to the pan with the beans inÂ
4. After 30 mins add pasta to the pan along with 300ml of water stir well and increase temperature so the food can boil, then reduce to a simmer for 10 minsÂ
5. Finely slice leeks and cabbages and place in a cooking pot and cook for a few minutes to allow to soften
Tasty Tip
Green vegetables can be swapped for what ever you have availableÂ
Sausages can be replaces with vegan or vegetarian alternativesÂ
Put salt in with the onions to stop them burning