THIS week, I have two wonderful pasta dishes for you that the kids will love.
This chicken and mushroom lasagne is one of my new favourites and a great twist on the classic recipe.
My smoked sausage pasta sauce is another brilliant one that freezes great and is perfect for those busy evenings.
Why not double up on pasta sauces so you can freeze half – then it will be ready to heat up on a busy evening.
Doubling up is a quick and easy way to get into batching and only takes an extra five minutes. Enjoy.
Smoked sausage and tomato pasta sauce (serves 4)
Prep time: 5 minutes
Cook time: 15 minutes
- 1 tbsp olive oil
- 115g frozen chopped onions
- 1 tsp frozen chopped garlic
- 2 x 500g cartons passata
- 140g sundried tomatoes (drained of oil)
- 58g cream cheese
- 1 Mattessons smoked sausage, sliced
- Fresh basil (optional)
METHOD: Heat oil in a saucepan on low-medium heat and add diced onions and garlic. Cook until softened.
Add passata and drained sundried tomatoes and cook for 15 minutes until softened. Add cream cheese and remove pan from heat.
Using a hand blender, blend sauce and season to taste. Add in the sliced sausage and leave to cool.
Ready to serve: Now your sauce is ready to top your pasta.
Ready to freeze: Once sauce has cooled, pour into a labelled, reusable freezer bag and freeze.
Ready to eat: Once defrosted, add sauce to a pan and bring it slowly up to temperature on a low heat until piping hot. Ladle it over pasta and sprinkle with fresh basil leaves and parmesan.
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