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Cannellini, Leek & Sausage Pasta

Serves 4

Cannelini, Leek & Sausage Pasta: Image

Ingredients

1. 160g onion, fresh or frozen, 
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, 
7. 1/2 tsp english mustard, 
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

Cannelini, Leek & Sausage Pasta: Text

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. 
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 soft 
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 in 
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 mins 
5. Finely slice leeks and cabbages and place in a cooking pot and cook for a few minutes to allow to soften

Cannelini, Leek & Sausage Pasta: Text
Cannelini, Leek & Sausage Pasta: Text

Tasty Tip

Green vegetables can be swapped for what ever you have available 
Sausages can be replaces with vegan or vegetarian alternatives 
Put salt in with the onions to stop them burning

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