Goat Milk

 

 

 

This is another healthy on-a-budget recipe.

 

“I’m stretching the meat further by squeezing the sausage meat out of the skins and bumping it up with chickpeas. This is a great one to batch up and stash in the fridge or freezer for busy weeknights.”

 

This recipe requires 5 mins Preparation time, 45 mins Cooking time, Serves 6.

538 calories per serving.

 

Ingredients:

• 4 higher-welfare pork sausages
• Parmesan, #CommissionsEarned for grating (optional)
• 4 rosemary sprigs (or 2 tsp fennel seeds)
• 2 garlic cloves
• olive oil
• 320g frozen classic vegetable base mix
• 1 x 400g tin chickpeas
• 2 x 400g tins quality plum tomatoes
• 450g dried conchiglie pasta

 

Directions:

 

• Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)
• Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.
• Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.
• When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

 

*Note: You can Go veggie – Simply use vegetarian sausages and skip the #CommissionsEarned Parmesan instead.