• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, E
MineralsManganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g chevups, bratwurst

  2. or Italian sausages, chopped (see tip)

  3. 1 teaspoon olive oil

  4. 1 large leek, washed, thinly sliced

  5. 2 garlic cloves, crushed

  6. 1 cup (250ml) chicken stock

  7. 100g roasted red capsicum, cut into strips

  8. 250g farfalle pasta

  9. 150g bag baby spinach

  10. 1/4 cup snipped basil leaves

  11. 1/4 cup (20g) grated parmesan

  12. 2 1/20 per serve

Instructions Jump to Ingredients ↑

  1. Heat a large frying pan on high. Cook sausages for 5 minutes, until browned. Remove from pan and set aside.

  2. Heat oil in pan on medium. Cook leek and garlic, stirring, for 5 minutes, until soft. Return sausages to pan with chicken stock and capsicum and bring to boil. Reduce heat to low and simmer for 2 minutes, until sausage is cooked. Remove from heat.

  3. Meanwhile, cook farfalle in a large saucepan of boiling, salted water according to packet directions. Drain and return to saucepan. Add sausage mixture and fold through spinach, basil and half of parmesan. Cover and stand for 3 minutes, until spinach wilts. Serve sprinkled with remaining parmesan.


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