I’ve been trying to think of new ideas for pasta lunches that I can make and keep in the fridge, and thought sausage, Wholegrain mustard and basil would be a nice mix – so I experimented a little this evening. Tonight we are having bangers and mash using Syn free pork and Apple sausages from Joe’s butchers (online), I pinched the two spare ones before they were cooked to use them in my pasta dish. I didn’t have Wholegrain mustard or basil so used Dijon mustard and parsley instead – the result was very pleasing but will try it with the other ingredients next time.
Here’s what I did ……. I’ll omit the amounts of the ingredients, just adjust accordingly to how ever much you want to make and your own taste.
penne pasta, or other pasta shapes
2 (or as many as you like) Syn free sausages
A red onion, sliced
Dijon or Wholegrain mustard (as much or as little as you like, it’s half a Syn per teaspoon, I used about a tablespoon)
Fat free natural yoghurt (you could use fat free fromage Frais)
fresh basil or parsley
a little salt
Cook the pasta according to the packet instructions, rinse, drain and allow to cool. Meanwhile spray a pan or wok with frylight and cook the sliced onion over a med-low heat until softened. Take the skin off the sausages and break into little chunks and toss or gently stir into the onions until cooked, remove the pan from the heat and sir in the mustard, then the yoghurt and add the herbs and season to taste.
Experiment with other veg, i.e. Diced red pepper, sweetcorn etc.