One-Pot Sausage & Red Pesto Pasta
with Parmesan Cheese
Don’t panic, you read that right! The pasta cooks right in the sauce in this nifty dish, and you’ll love the result! Not only is there less washing up, but the finished dish is a creamy, rich and comforting bowl of concentrated flavour – this is a technique to use again and again.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
1 unit
zucchini
1 unit
carrot
4 clove
garlic
1 bag
parsley
1 packet
classic pork sausages
(Contains Sulphites; May be present: Soy. )
2 sachet
tomato paste
2 box
passata
2 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
2 cube
beef stock
1 packet
light thickened cream
(Contains Milk;)
1 tub
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
4 cup
water
2 tsp
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Finely chop the brown onion, zucchini and carrot (unpeeled). TIP: Grate the zucchini and carrot if you prefer. Finely chop the garlic (or use a garlic press). Finely chop the parsley
In a large pot or saucepan, heat a drizzle of olive oil over a high heat. When the oil is hot, squeeze the meat out of the classic pork sausages casings in small chunks, directly into the pan. You should get around 10 small meatballs per person. Cook, tossing, until browned all over, 3-4 minutes. TIP: This is a cheat's way of making meatballs!
Add the onion, zucchini and carrot to the pan with the sausage meatballs and cook, stirring, until tender, 3-4 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the passata, water, brown sugar, penne and crumble in the beef stock cubes. Stir to combine.
Bring to the boil, then cook, uncovered and stirring occasionally, until the penne is 'al dente' and most of the sauce has been absorbed, 18-22 minutes. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
Remove the pan from the heat and stir through the light thickened cream, red pesto and the salt. Add the baby spinach leaves and stir through until wilted. Season to taste with salt and pepper.
Divide the one-pot sausage and red pesto pasta between bowls and sprinkle with the grated Parmesan cheese and parsley.