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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the leek lengthways, wash, then slice into semi-circles. Roughly chop the broccoli.
1 Leek
1 handful Broccoli
Step 2
Heat the olive oil in a pan on medium, then add in the sausages. Use your spoon or spatula to break the sausages apart into chunks. Allow to cook for around 5-7 minutes until golden brown, then set aside on a plate.
1 tsp Olive oil
2 Chicken sausages
Step 3
To the same pan, add the sliced leeks along with a splash of water to help de-glaze the pan. Stir gently and allow to cook for around 5 minutes until the leeks begin to soften.
Step 4
Meanwhile, cook your pasta in boiling water as per packet instructions.
65 g Pasta
Step 5
Add the broccoli and chicken stock to the pan, and re-add the sausages - leave to simmer for around 5-10 minutes until the broccoli softens & the stock reduces.
80 ml Chicken stock
Step 6
Turn the heat down to low & stir in the creme fraiche, along with a few cracks of black pepper and a pinch of salt.
20 g Creme fraiche
Step 7
Once the pasta is cooked, stir it into the sauce & top with the grated parmesan.
5 g Parmesan
For
1
M
I
2
Chicken sausages, We used the brand 'Heck'
65
g
Pasta, dry weight
1
Leek
1
handful
Broccoli, chopped
20
g
Creme fraiche
80
ml
Chicken stock, Feel free to use a stock cube dissolved in water
5
g
Parmesan, grated
1
tsp
Olive oil
Per Serving
Calories
554kcal
Fat
18g
Carbs
65g
Protein
37g
Fibre
6g
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M
Mariam F
2 months ago
Omg was sooo delicious! It shocked me as I’m someone who heavily seasons my food, this really didn’t need much at all. One thing I’d say is I did it for 4 servings, and 400ml stock was a bit much. I ended up putting some plain flour in, and that made it into a lovely creamy sauce
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Rosa
2 months ago
So glad you loved this one! Thanks for the feedback about the stock, I've tweaked the recipe / added a note on this 😊
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Maria S
9 months ago
Loved it!
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Rosa
9 months ago
So glad!
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Tina M
a year ago
Love it! I’ve only used 200ml of stock and more creme fraiche, added bacon bits instead of sausage and it turned out so tasty and creamy 🤩
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Rosa
a year ago
Oh I'm so glad, sounds like a delish wrap!!
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C
Courtney G
a year ago
Really delicious pasta packed with veggies! The only comment I would have is to use less chicken stock than recommended. I quadrupled the recipe to get 4 x serves, which calls for 800ml of stock. I only used 500ml and even then it was way too much liquid. It ended up a soupy texture rather than a nice thick, creamy texture. But other than that the flavour was great!
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Rosa
a year ago
Yum glad you loved the flavour! Thanks so much for the feedback in terms of the stock - I'll adjust this slightly & add a note to reduce the amount of stock if you're making a few portions 🙏
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Reply
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the leek lengthways, wash, then slice into semi-circles. Roughly chop the broccoli.
1 Leek
1 handful Broccoli
Step 2
Heat the olive oil in a pan on medium, then add in the sausages. Use your spoon or spatula to break the sausages apart into chunks. Allow to cook for around 5-7 minutes until golden brown, then set aside on a plate.
1 tsp Olive oil
2 Chicken sausages
Step 3
To the same pan, add the sliced leeks along with a splash of water to help de-glaze the pan. Stir gently and allow to cook for around 5 minutes until the leeks begin to soften.
Step 4
Meanwhile, cook your pasta in boiling water as per packet instructions.
65 g Pasta
Step 5
Add the broccoli and chicken stock to the pan, and re-add the sausages - leave to simmer for around 5-10 minutes until the broccoli softens & the stock reduces.
80 ml Chicken stock
Step 6
Turn the heat down to low & stir in the creme fraiche, along with a few cracks of black pepper and a pinch of salt.
20 g Creme fraiche
Step 7
Once the pasta is cooked, stir it into the sauce & top with the grated parmesan.
5 g Parmesan
For
1
M
I
2
Chicken sausages, We used the brand 'Heck'
65
g
Pasta, dry weight
1
Leek
1
handful
Broccoli, chopped
20
g
Creme fraiche
80
ml
Chicken stock, Feel free to use a stock cube dissolved in water
5
g
Parmesan, grated
1
tsp
Olive oil
Per Serving
Calories
554kcal
Fat
18g
Carbs
65g
Protein
37g
Fibre
6g
Only visible to you
Made it?
Cancel
M
Mariam F
2 months ago
Omg was sooo delicious! It shocked me as I’m someone who heavily seasons my food, this really didn’t need much at all. One thing I’d say is I did it for 4 servings, and 400ml stock was a bit much. I ended up putting some plain flour in, and that made it into a lovely creamy sauce
Like
Reply
Cancel
Rosa
2 months ago
So glad you loved this one! Thanks for the feedback about the stock, I've tweaked the recipe / added a note on this 😊
Like
Reply
Cancel
Maria S
9 months ago
Loved it!
Like
Reply
Cancel
Rosa
9 months ago
So glad!
Like
Reply
Cancel
Tina M
a year ago
Love it! I’ve only used 200ml of stock and more creme fraiche, added bacon bits instead of sausage and it turned out so tasty and creamy 🤩
Like
Reply
Cancel
Rosa
a year ago
Oh I'm so glad, sounds like a delish wrap!!
Like
Reply
Cancel
C
Courtney G
a year ago
Really delicious pasta packed with veggies! The only comment I would have is to use less chicken stock than recommended. I quadrupled the recipe to get 4 x serves, which calls for 800ml of stock. I only used 500ml and even then it was way too much liquid. It ended up a soupy texture rather than a nice thick, creamy texture. But other than that the flavour was great!
Like
Reply
Cancel
Rosa
a year ago
Yum glad you loved the flavour! Thanks so much for the feedback in terms of the stock - I'll adjust this slightly & add a note to reduce the amount of stock if you're making a few portions 🙏
Like
Reply
Cancel
