Balsamic Sausage Pasta • Gestational Diabetes UK


Balsamic Sausage Pasta | Gestational Diabetes UK

Smoked sausage, roasted vegetables, and pasta coated in a tangy sweet balsamic vinegar dressing, this Balsamic Sausage Pasta is a great way to put some sunshine on your plate and smile on your face and some yummy food in your tummy.

We love this as a quick and easy midweek meal. Omit the chilli flakes if you do not like heat as there is plenty of flavour in this dish without them.

For this dish, I use smoked pork sausage (like Mattessons’, but you can also buy the equivalent in Aldi or Lidl). Feel free to switch the sausage to the ones you like, but try to aim for a sausage with high protein content.

Balsamic Sausage Pasta
  • 320 grams smoked sausage (2 x cooked smoked sausage rings), sliced
  • 1 medium red pepper de-seeded & sliced
  • 1 medium yellow pepper de-seeded & sliced
  • 1 medium red onion peeled & sliced
  • 1 small aubergine topped & sliced into bitesize pieces
  • 1 medium courgette sliced
  • 1 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 tsp dried oregano
  • 1 tsp rosemary
  • ½ tsp dried chilli flakes (optional)
  • 3 tbsp balsamic vinegar
  • 4 handfuls cooked pasta wholewheat, chickpea, or lentil pasta
  • 1 tbsp pine nuts toasted in a dry pan for a few seconds
  • 1 tsp extra virgin olive oil
  • Heat some olive oil in a pan on medium-high heat, then add the slices of sausage to caramelise (brown slightly on the edges) then remove from the pan and set aside

  • Add a drop more oil to the pan with the onions and peppers and saute until softened slightly

  • Add the chopped aubergine and courgette pieces, saute until softened slightly

  • Add the garlic and stir through, add the sausage pieces into the pan, then add the balsamic vinegar, herbs and spices and stir to coat. Allow to simmer for 5 minutes

  • Add the pasta, stir then taste and season as needed

  • Garnish with some extra virgin olive oil and lightly toasted pinenuts and serve

Calories: 378kcal | Carbohydrates: 20g | Protein: 13g | Fat: 28g | of which saturates: 8g | Fibre: 6g | of which sugars: 10g



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