Cooking with Fohën - Sausage, Leek & Cabbage Pasta

The sausage, leek & cabbage pasta dish is a nutritious dish that is quick to make and tastes great. 

To make this dish you will need

  • 1 x 200g pack pre-prepared cabbage and leek
  • 2 crushed garlic cloves
  • 1 tsp fennel seeds
  • 100g lighter crème fraiche
  • Juice of ½ lemon
  • 2 shallots, finely sliced
  • 1 tbsp olive oil
  • 3 x reduced fat pork sausages
  • 150g farfalle, or other dried pasta 

 

To cook simply follow these steps:

  1. Use the Fohën tap to fill a large pan of boiling salted water. Fry the shallot in the olive oil over a low heat until soft. Cut the sausages, discard the skins and roughly chop the meat.
  2. Add the dried pasta to the boiling water. Cook for 10-12 minutes. Drain well, reserving a ladleful of the cooking water.
  3. Meanwhile, add the sausage meat to the shallot and fry over a medium-high heat for 6-8 minutes or until lightly browned, breaking it up with a wooden spoon as it cooks. Microwave the cabbage and leek according to pack instructions.
  4. Reduce the heat under the frying pan, add the garlic and fennel seeds and stir-fry for 2 minutes more. Stir though the crème fraiche, cooked greens and a good grinding of black pepper, plus lemon juice to taste.
  5. Stir the pasta into the sauce along with enough of the reserved cooking water to give a coating consistency.