Creamy sausage and lemon pasta

Meaty sausages work really well with pasta, especially in this creamy dish with peppers and a zing of lemon.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 8 frozen thick pork sausages
  • 350g conchiglie pasta shells
  • 2 tablespoons olive oil
  • 350g basics peppers, deseeded and sliced
  • ½ chicken stock cube, made up to 100ml stock with hot water
  • 1 lemon, zest and juice
  • 200ml half fat crème fraîche
  • ⅓ x 28g pack parsley, washed and roughly chopped
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Recipe Information

Step by step guide to making Creamy sausage and lemon pasta

  1. Grill the frozen sausages following pack instructions. Meanwhile, cook the pasta in a large pan of boiling water, as per pack instructions.
  2. Once cooked, slice the sausages into 3 and set aside.
  3. Heat the oil in a large frying pan and add the peppers. Fry for 5 minutes, until soft, then add the sliced sausages, pour over the stock and cook for 2-3 minutes.
  4. Add the lemon zest and juice, along with the crème fraîche. Cook over a low heat for a further 3 minutes until the sauce has thickened slightly.
  5. Drain the pasta and return to the pan. Stir the parsley through the creamy sausage sauce, them add the drained pasta, toss through and serve immediately.

Make it veggie: Try swapping the sausages for 300g Linda McCartney Original Sausages. Swap the chicken stock cube for a vegetarian cube. 

Nutrition for veggie option, per portion: 616 cals, 22g fat, of which  9g saturated fat, 11g added sugar, 1.7g salt.

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Nutritional information for Creamy sausage and lemon pasta

Nutritional information for Creamy sausage and lemon pasta

Nutrition type per serving
Calories 674 kcal
Total Fat 24g
Saturated Fat 11g
Salt 2.16g
Sugar 11.9g
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