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One-Pot Sausage & Red Pesto Pasta

One-Pot Sausage & Red Pesto Pasta

with Parmesan Cheese

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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.

Allergens:SulphitesGlutenMilkTree Nuts

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.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

1 unit

zucchini

1 unit

carrot

4 clove

garlic

1 bag

parsley

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

2 sachet

tomato paste

2 box

passata

2 packet

penne

(ContainsGlutenMay be present Soy, Egg)

2 cube

beef stock

1 packet

light thickened cream

(ContainsMilk)

1 tub

red pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

4 cup

water

2 tsp

brown sugar

(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4690 kJ
Fat61 g
of which saturates21.6 g
Carbohydrate95.1 g
of which sugars19.5 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium2090 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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!

3

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.

4

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.

5

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.

6

Divide the one-pot sausage and red pesto pasta between bowls and sprinkle with the grated Parmesan cheese and parsley.