Ingredients
Serves 1
55g linguine
55g parsnips, peeled into thin strips
2 tsp olive oil
2 pork sausages
1/4 tsp dried sage
60g brussel sprouts
20g yoghurt, such as Greek, natural or soya
Salt and pepper
15g parmesan, finely grated
Total time: 25 minutes
Method
Cook the pasta according to the packet instructions until just al dente. Add the parsnip strips for the last minute then drain, reserving a mug of the cooking water.
Meanwhile heat the oil in a large, non-stick frying pan over a medium to high heat. Squeeze out the sausage filling and crumble into the pan. Cook for a few minutes then add in the dried sage. Cook for 3-4 minutes until the sausage meat is starting to crisp up a little. Add the sprouts and stir everything together.
Add the cooked pasta, parsnips and a splash of the cooking water to the frying pan. Turn the heat down and add the yoghurt. Stir everything together, adding a little more cooking water if needed, and season to taste. Serve with a sprinkling of parmesan.
Tip:
You can use whichever long dried pasta you have in the cupboard here.
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