The other night I had some beautiful fresh pork and caramelised onion sausages and some fresh asparagus to use for dinner. This is the dish that evolved from those two ingredients and various other things I had on hand. I love inventing dishes like this, especially when they turn out as delicious as this one did!
You could easily make this recipe suitable for vegetarians by using vegetarian sausages or omitting the sausage and adding a few more mushrooms instead. And when asparagus is out of season, simply substitute green beans.
Serves 3 to 4 adults generously
3 or 4 leeks, topped, tailed and cut in thin slices, washed and drained
a handful of your favourite mushrooms, sliced
1 large bunch asparagus, washed and trimmed, each piece cut in half
or 1 cup of green beans, cut in half
2 tablespoons olive oil (or other cooking oil such as sunflower or Canola)
6 good quality sausages
2 to 3 generous tablespoons basil pesto
2 generous tablespoons low fat crème fraîche or sour cream
8 ounces pasta
(I used Fiorelli shaped pasta but penne, rigatoni or just about any pasta shape would be fine.)
Put the sausages in an oven safe dish, drizzle with a bit of the olive oil and place in the oven at about 350℉ or 180℃. Cook for about half an hour until no pink remains inside, turning half way through.
Meanwhile, heat the remaining oil over low heat in a large frying pan. Add the leeks and cook slowly until they begin to soften. Stir in the mushrooms and continue to cook, stirring occasionally.
When the sausages are nearly done, cook the pasta according to package directions. Drain and set aside. Boil or steam the asparagus for two to three minutes. Drain and set aside.
Remove the sausages from the oven, and using a fork and sharp knife, cut them in half inch slices.
Add the sausages to the leeks and mushrooms, along with the pesto and crème fraîche. Stir in the asparagus.
Very gently add the cooked pasta and stir to coat with the sauce. Serve on warmed plates or in warm bowls.
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