Prep Time: 5 mins Cook Time: 15 mins Serves: 4
Make this speedy, mid-week meal for your meat-free fix. Filling, but simple it is perfect for all the family!
Ingredients:
- 20g Unsalted Butter
- Olive Oil
- 1 pack of Heck Meat-Free Chipolatas
- 350g Chestnut Mushrooms, sliced
- 1 tsp Paprika
- 300ml Sour Cream
- 1/2 tbsp Wholegrain Mustard
- 150ml Veg Stock
- Salt & Pepper to taste
- 400g Tagliatelle
- Small bunch of Parsley to garnish
Method:
- Heat the butter & olive oil in a frying pan over a medium heat.
- Remove the casing from the sausages and slice each sausage into quarters.
- Add the sausages to the frying pan and fry until brown. Add the mushrooms and cook for a further 5 minutes.
- Stir through the paprika, then the sour cream, mustard & veg stock. Bring to simmer and season with salt & pepper to taste.
- Whilst the sausages are cooking, cook the pasta in a pan of boiling water for 12 minutes.
- Once drained, add to the sauce with half of the parsley.
- Serve up into bowls and add the remaining parsley to garnish.
- Enjoy!
| Nutrtional Information | Per 100g | Per Portion |
|---|---|---|
| Energy | 647kJ/155kcal | 2266kJ/543kcal |
| Fat | 9.0g | 32g |
| of which Saturates | 4.9g | 17g |
| Carbohydrate | 12g | 42g |
| of which Sugars | 1.3g | 4.5g |
| Protein | 5.6g | 20g |
| Salt | 0.55g | 1.9g |