Late-summer green salad
Crunchy, green, healthy, veggie salad - just one part of a fab summer lunch by Gary Rhodes
Sausage, mushroom & tomato pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g penne
- 1 tbsp olive or sunflower oil
- 454g pack good-quality sausagecut into chunky pieces
- 250g chunky chestnut mushroomhalved
- 500g pack cherry tomato
- 2 sprigs rosemaryleaves roughly chopped
- handful flat-leaf parsleychopped
Nutrition: per serving
- kcal681
- fat27g
- saturates7g
- carbs86g
- sugars8g
- fibre5g
- protein29g
- salt1.52g
Method
step 1
Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.
