Speedy Sausage Linguine with Pesto and Spinach
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sausage Linguine in just 15 minutes for a delicious and speedy meal.
Prep: 15 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 225 gr british pork and oregano sausage meat
- 180 gr linguine
- 1 carton finely chopped tomatoes with basil
- 40 gr baby spinach
- 32 gr fresh pesto
- 20 gr grated hard italian style cheese
- 50 ml water for the sauce
- 340 gr british pork and oregano sausage meat
- 270 gr linguine
- 2 cartons finely chopped tomatoes with basil
- 100 gr baby spinach
- 64 gr fresh pesto
- 40 gr grated hard italian style cheese
- 100 ml water for the sauce
- 450 gr british pork and oregano sausage meat
- 360 gr linguine
- 2 cartons finely chopped tomatoes with basil
- 100 gr baby spinach
- 64 gr fresh pesto
- 40 gr grated hard italian style cheese
- 150 ml water for the sauce
Instructions
Boil a full kettle.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the sausage meat, 3-4 mins.
Break up the meat as it cooks, then drain the fat. IMPORTANT: Wash hands and utensils after handling raw meat.
Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
Boil the linguine, 12 mins.
Once browned, add the chopped tomatoes and water for the sauce (see pantry for the amount) to the sausage meat. Stir to combine.
Simmer, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle.
Once cooked, drain the linguine and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Next, add the spinach in handfuls to the sauce, making sure it's piping hot, 1-2 mins.
Add a splash of water if it's a little too thick.
Stir in the pesto, cooked pasta and three quarters of the cheese. Taste and season with salt and pepper if needed.
Serve the pasta in bowls.
Sprinkle the remaining cheese on top.
Enjoy!