Speedy Herby Sausage Linguine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle for the pasta. Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sausage meat and mushrooms. Fry until browned, -6 mins. Use a spoon to break the sausage meat up as it cooks.

Step 2

Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat. Add the linguine and bring back to the boil. Cook until tender, 12 mins.

Step 3

When the sausage meat is browned, add the chopped tomatoes to the pan. Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Step 4

Drain the Pasta Once the linguine is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 5

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little too thick. Stir in the pesto. Add the cooked pasta to the sauce along with three quarters of the cheese and stir to combine. Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

Step 6

Serve Share the sausage linguine between your bowls. Sprinkle over the remaining cheese to finish.