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Roast Sausage & Veggie Pasta | DonalSkehan.com
  • main-meals

Roast Sausage & Veggie Pasta

January 22

The earthy purple orbs stain spaghetti a deep violet and along with the sausage and fennel it makes for an ideal winter pasta supper. For a richer pink colour to your finished pasta, mash a couple of pieces of the roasted beetroot with a fork before adding it into the pan.

  • serves Serves 4
  • time 60mins

Method

  1. 1. Heat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6. Tumble the leeks, onion and beetroot onto a large roasting tray and toss with the fennel seeds and 2 tbsp of the olive oil. Season well with salt & pepper and roast for 20 minutes.
  2. 2. Remove from the oven and toss the veg, before adding the crumbled sausage, breaking it apart with a spatula if you need to, drizzle with the remaining oil and roast for a further 30 minutes.
  3. 3. Meanwhile, cook the pasta for 10-12 minutes until al dente, drain, reserving a little cooking water.
  4. 4. Once the veg is fully roasted, toss with the pasta and cooking water until you have a lovely pink colour, toss in the parsley and serve with a crumbling of feta.

Ingredients

2 leeks, sliced 

2 red onion, cut into thin wedges

3 beetroot, peeled and slice into wedges

1 tsp fennel seeds

3 tbsp olive oil

6 sausages, skins removed and meat crumbled 

10oz spaghetti 

Small handful flat leaf parsley, chopped

5oz feta cheese, crumbled

Sea salt & freshly ground black pepper

2 leeks, sliced 

2 red onion, cut into thin wedges

3 beetroot, peeled and slice into wedges

1 tsp fennel seeds

3 tbsp olive oil

6 sausages, skins removed and meat crumbled 

30og spaghetti 

Small handful flat leaf parsley, chopped

150g feta cheese, crumbled

Sea salt & freshly ground black pepper