Fry’s Traditional Sausage & Tenderstem Broccoli Pasta Bake

CategoryDifficultyBeginner
Prep Time15 minsCook Time25 minsTotal Time40 minsYields4 Servings

Ingredients
 300 g dried pasta
 300 g tenderstem broccoli
 250 g cherry tomatoes, halved
 2 tbsp olive oil
 4 garlic cloves, chopped finely
 500 g jar of passata
 200 g vegan mozzarella, grated
 10 g fresh basil (to garnish)
 Salt and pepper to taste
Garlic Bread:
 1 plain baguette cut in half lengthways
 3 tbsp vegan butter
 1 tbsp garlic paste
 10 g parsley, finely chopped
 Salt and pepper

Method

1

Place the Fry’s Traditional Sausages on a baking tray and transfer to the oven to bake for 10 minutes. Remove from the oven, allow to cool, and slice into thirds.

2

Cook the pasta in a large pan according to the packet instructions. Add the tenderstem broccoli to the pan for the last 2 minutes of cooking. Drain and set aside.

3

Heat a large pan over a medium heat and add the olive oil. Once hot, add the garlic and sausages. Cook for 3-4 min or until the garlic softens.

4

Add the cherry tomatoes, pasta, tenderstem broccoli, passata, salt and pepper to the pan. Stir to combine. Add half the vegan mozzarella and stir to incorporate.

5

Transfer the contents of the pan to a large, lightly oiled baking dish. Top with the remaining vegan mozzarella and transfer to the oven to bake for 15 minutes, or until golden.

6

To make the garlic bread, mix together the vegan butter, garlic paste, chopped parsley, salt and pepper. Spread evenly on the sliced baguette. Transfer to a baking tray bake in the oven for 5 minutes.

7

To serve, spoon the pasta bake onto plates with warm slices of garlic bread. Garnish with fresh torn basil to serve.

8

Serving suggestion: Add a healthy side salad of cucumber, red pepper and carrot to your meal.

Ingredients

Ingredients
 300 g dried pasta
 300 g tenderstem broccoli
 250 g cherry tomatoes, halved
 2 tbsp olive oil
 4 garlic cloves, chopped finely
 500 g jar of passata
 200 g vegan mozzarella, grated
 10 g fresh basil (to garnish)
 Salt and pepper to taste
Garlic Bread:
 1 plain baguette cut in half lengthways
 3 tbsp vegan butter
 1 tbsp garlic paste
 10 g parsley, finely chopped
 Salt and pepper

Directions

1

Place the Fry’s Traditional Sausages on a baking tray and transfer to the oven to bake for 10 minutes. Remove from the oven, allow to cool, and slice into thirds.

2

Cook the pasta in a large pan according to the packet instructions. Add the tenderstem broccoli to the pan for the last 2 minutes of cooking. Drain and set aside.

3

Heat a large pan over a medium heat and add the olive oil. Once hot, add the garlic and sausages. Cook for 3-4 min or until the garlic softens.

4

Add the cherry tomatoes, pasta, tenderstem broccoli, passata, salt and pepper to the pan. Stir to combine. Add half the vegan mozzarella and stir to incorporate.

5

Transfer the contents of the pan to a large, lightly oiled baking dish. Top with the remaining vegan mozzarella and transfer to the oven to bake for 15 minutes, or until golden.

6

To make the garlic bread, mix together the vegan butter, garlic paste, chopped parsley, salt and pepper. Spread evenly on the sliced baguette. Transfer to a baking tray bake in the oven for 5 minutes.

7

To serve, spoon the pasta bake onto plates with warm slices of garlic bread. Garnish with fresh torn basil to serve.

8

Serving suggestion: Add a healthy side salad of cucumber, red pepper and carrot to your meal.

Fry’s Traditional Sausage & Tenderstem Broccoli Pasta Bake
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