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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
17 days 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
17 days 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
7 months ago
Loved it!
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Rosa
7 months ago
So glad!
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Tina M
9 months 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
9 months ago
Oh I'm so glad, sounds like a delish wrap!!
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C
Courtney G
10 months 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
10 months 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
17 days 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
17 days 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
7 months ago
Loved it!
Like
Reply
Cancel
Rosa
7 months ago
So glad!
Like
Reply
Cancel
Tina M
9 months 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
9 months ago
Oh I'm so glad, sounds like a delish wrap!!
Like
Reply
Cancel
C
Courtney G
10 months 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
10 months 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
