A creamy 10 minute pasta dish full of Italian flavours!
This recipe was one of those dinners that I just threw together what I had in the fridge and it actually turned out better than I thought, I love it when that happens. I love these Heck Italia chicken sausages, they are a great alternative to my usual as they are much lower in fat and higher in protein. Perfect for when your trying to be a little healthier, all about the balance :) I hope you enjoy the recipe and please tag me if you do try it out.
Total Cooking Time
10 Minutes
Ingredients (Serves 2)
150g Fusilli
1 Knorr sundried tomato & paprika stock pot
500ml Boiling water
4 Heck chicken Italia sausages (cut into chunks)
1 Shallot (finely diced)
1 Garlic clove (minced)
2 Handfuls spinach (chopped)
2 Handfuls button mushrooms (quartered)
2 Handfuls small vine tomatoes (halved)
2 tbsp Mascarpone
Method
1. In a jug add the stock pot to 500ml boiled water and stir to dissolve, now add the stock to the fusilli in a pan and cook for 7-8 minutes until the stock has reduced but there should still be a little in the pan to make the sauce.
2. Meanwhile heat olive oil in a large frying pan and cut the chicken sausages into chunks, add the shallot and season with black pepper. Fry for a few minutes until the shallot has softened.
3. Now add the garlic, tomatoes and mushrooms to the pan and keep on a medium heat until the sausages start to brown.
4. When the pasta is ready add the sausages, mushrooms and tomatoes to the pan and add your spinach. Mix well and the spinach will begin to wilt.
5. Once the spinach has wilted add the mascarpone cheese and mix to combine until melted. If you like you can add a little parmesan here too. Serve your creamy fusilli with more black pepper and enjoy!
