Roast Sausage & Veggie Pasta
Ingredients
- 2 leek sliced
- 3 beetroot peeled & sliced into wedges
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 6 sausages skins removed & meat crumbled
- 300 g spaghetti
- small handful flat leaf parsley chopped
- 150 g feta cheese crumbled
- sea salt
- ground black pepper
Equipment
Instructions
- Do the veg prep by slicing the leek and cutting the onion and beetroot into wedges.
- Remove the skins from the sausages by slicing the casing along the length of the sausages and peeling the casing away.
- Heat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6. Tumble the leeks, onion and beetroot onto a large roasting tray and toss with the fennel seeds and 2 tbsp of the olive oil. Season well with salt & pepper and roast for 20 minutes.
- Remove from the oven and toss the veg, before adding the crumbled sausage, breaking it apart with a spatula if you need to, drizzle with the remaining oil and roast for a further 30 minutes.
- Meanwhile, cook the pasta for 10-12 minutes until al dente, drain, reserving a little cooking water.
- Chop the parsley.
- Once the veg is fully roasted, toss with the pasta and cooking water until you have a lovely pink colour, toss in the parsley and serve with a crumbling of feta.
Notes
The earthy purple orbs stain spaghetti a deep violet and along with the sausage and fennel it makes for an ideal winter pasta supper. For a richer pink colour to your finished pasta, mash a couple of pieces of the roasted beetroot with a fork before adding it into the pan.
Nutrition
Calories: 362kcal